Carrageenan Free Whiskey Sour
Few cocktails hit the sweet spot between tart, boozy, and silky the way this classic does. The double-shake method — first dry, then with ice — is the secret to that gorgeous, cloud-like foam that sits on top of every pour. Because the froth comes entirely from a pasteurized egg white rather than any dairy or stabilizer-based product, you never have to second-guess what's actually in your glass. Many store-bought cocktail mixes and pre-made sours rely on additives and thickeners that can be hard to track down on a label, so building this one from scratch with bourbon, fresh lemon juice, and simple syrup keeps everything clean and straightforward. The balance of bright citrus and smooth whiskey is genuinely hard to beat, and straining it through a fine-mesh sieve gives you that polished, bar-quality finish at home. A twist of lemon peel or a single maraschino cherry on top makes it look 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)
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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