Black Pepper Free Whiskey Sour
Few cocktails hit the sweet spot between tart, sweet, and smooth quite like this classic whiskey sour. Bourbon brings warmth and depth, fresh lemon juice keeps things bright, and a touch of simple syrup ties it all together in perfect balance. The real magic here is the pasteurized egg white — a dry shake before the ice goes in builds that gorgeous, silky foam that sits on top like a little cloud. Straining through a fine-mesh sieve gives you a beautifully clean pour with that signature frothy crown intact. For anyone avoiding spice-forward seasonings, this is naturally a worry-free pour — no blends, no mystery additives, just four honest ingredients doing exactly what they're supposed to do. Finish it with a twist of lemon peel or a maraschino cherry and you've got a drink that looks as good as it tastes.
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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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