BHA & BHT Free Whiskey Sour
A well-made whiskey sour is one of those cocktails that feels both classic and a little indulgent, and this version delivers on every front. The double-shake technique — first without ice to build a silky foam from the egg white, then with ice to chill everything down — is the secret to that gorgeous, frothy top layer that makes this drink look as good as it tastes. Fresh lemon juice and simple syrup keep the balance bright and clean, letting the bourbon shine without any artificial shortcuts. That matters more than you might think, since many bottled sour mixes and pre-made cocktail bases rely on synthetic preservatives like BHA and BHT to extend shelf life. By mixing from scratch with just four straightforward ingredients, you sidestep all of that entirely. A strip of lemon peel or a maraschino cherry on top is the finishing touch that turns a great drink into a proper cocktail moment.
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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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