Capsaicin Free Whiskey Sour
A well-made whiskey sour is one of those cocktails that feels both classic and a little impressive, and this version absolutely delivers. The combination of bourbon, bright fresh lemon juice, and simple syrup hits that perfect sweet-tart balance that keeps you coming back for another sip. The real magic here is the pasteurized egg white — a dry shake before the ice goes in builds a silky, cloud-like foam on top that makes the whole drink feel like something from a proper cocktail bar. For anyone who has to sidestep spicy ingredients, this recipe is naturally a great fit since there is nothing here that would typically sneak in heat or irritation. Every ingredient is straightforward and easy to source, so there is no label-reading anxiety involved. A final strain through a fine-mesh strainer gives you a beautifully smooth pour with that gorgeous frothy crown sitting right on top. Finish it with a twist of lemon peel or a maraschino cherry and you have a cocktail 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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