Almond Free Whiskey Sour
Few cocktails hit the sweet spot between tart, sweet, and smooth quite like this classic bourbon sour. The combination of fresh lemon juice and simple syrup creates a bright, balanced base, while the pasteurized egg white gets shaken into a silky, cloud-like foam that sits beautifully on top of the finished drink. That double-shake technique — first without ice to build the foam, then with ice to chill everything down — is the real secret to getting that bar-quality texture at home. Many pre-made cocktail mixes and flavored syrups sneak in almond-derived ingredients like orgeat, but this recipe keeps things clean and straightforward with nothing but bourbon, citrus, and a simple homemade syrup. Every ingredient here is easy to verify, so you can shake with total confidence. Finish it with a twist of lemon peel or a maraschino cherry and you've got a stunning, crowd-pleasing drink that looks like it came straight from a craft cocktail bar.
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Learn more →Ingredients
1 serving
- 2 oz bourbon
- ¾ oz fresh lemon juice
- ¾ oz simple syrup
- 1 pasteurized egg white
- ice cubes, for shaking and serving
For serving
- 1 strip lemon peel or 1 maraschino cherry, for garnish (optional)
Instructions
- 1
Combine the bourbon, lemon juice, simple syrup, and pasteurized egg white in a cocktail shaker without ice. Seal and shake vigorously for 15 seconds, until the mixture is foamy.
- 2
Add a generous handful of ice to the shaker, seal, and shake again for another 10–15 seconds, until the outside of the shaker is very cold.
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