Barley Free Whiskey Sour
Few cocktails hit the sweet-sour-boozy balance quite like this classic, and the frothy egg white top makes it feel genuinely special. The double-shake technique — first without ice to build foam, then with ice to chill everything down — is the secret to that silky, cloud-like layer that sits beautifully on top. Bourbon brings warmth and depth, while fresh lemon juice and simple syrup keep things bright and perfectly balanced. For anyone navigating grain sensitivities, it's worth knowing that most commercial beers and many malt-based spirits are off the table, but a good bourbon made from a corn-forward mash is a natural fit here. The ingredients list is refreshingly short and straightforward — no obscure additives, no mystery syrups, just things you can easily source and trust. Garnish with a twist of lemon peel for something elegant or a maraschino cherry for a little retro flair, and you've got a bar-quality drink ready in minutes.
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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)
Can be omittedmaraschino cherry
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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