Celery Free Whiskey Sour
Few cocktails hit the sweet spot between tart, boozy, and silky quite like this classic shaken drink. The combination of bourbon, fresh lemon juice, and simple syrup creates a perfectly balanced flavor that feels both timeless and endlessly refreshing. The real magic here is the pasteurized egg white — shaken first without ice in a dry shake, it builds a gorgeous, cloud-like foam that sits right on top of the finished pour. That two-stage shaking method is the key to getting the texture just right, so don't skip either round. Every ingredient in this recipe is naturally free of celery and celery derivatives, so there's no label-reading stress or hidden vegetable extracts to worry about. A strip of lemon peel or a maraschino cherry on top makes it look like something straight off a craft cocktail menu. Whether you're mixing for a crowd or just treating yourself on a Friday night, this one is genuinely hard to beat.
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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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