Cashew Free Whiskey Sour
Few cocktails hit the sweet spot between tart and smooth quite like this classic whiskey sour. Bourbon brings warmth and depth, while fresh lemon juice keeps things bright and lively — and the simple syrup ties it all together with just the right amount of sweetness. The real magic here is the pasteurized egg white, which gets dry-shaken first to build that gorgeous, velvety foam that sits on top of the finished drink. A double shake — once without ice to emulsify, then again with ice to chill — is the technique that separates a truly great whiskey sour from a mediocre one. Every ingredient in this recipe is naturally free from tree nuts, so there's no need to scan labels or worry about what's hiding in a pre-made cocktail mix. Finish it with a twist of lemon peel or a maraschino cherry and you've got a bar-quality drink that looks as impressive 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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