Chestnut Free Whiskey Sour
Few cocktails hit the sweet spot between tart and smooth quite like a well-made whiskey sour, and this version absolutely delivers. Bourbon brings warmth and depth, while fresh lemon juice keeps things bright and lively — no bottled shortcuts here. The pasteurized egg white is the real secret weapon, giving the drink that gorgeous, velvety foam on top that makes it look like something from a proper cocktail bar. A quick dry shake followed by a hard shake over ice locks in the texture and chills everything down perfectly. For anyone navigating nut-related restrictions, this recipe is naturally free of tree nuts in any form — just clean, classic cocktail ingredients with nothing hidden in the mix. Finish it with a twist of lemon peel or a maraschino cherry and you've got a drink that's genuinely impressive without requiring any special substitutions or label-checking. It's the kind of cocktail you'll want to make again the moment the glass is empty.
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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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