Chicken Free Whiskey Sour
A well-made whiskey sour is one of those cocktails that feels both classic and a little bit fancy, 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 star here is the pasteurized egg white, which gets dry-shaken first to build a gorgeous, silky foam that crowns the finished drink — no poultry, no fuss, just pure cocktail magic. That two-stage shaking method is the key to getting the texture exactly right, so don't skip either round. Straining into a rocks glass over fresh ice keeps everything cold and clean while preserving that beautiful frothy top. A curl of lemon peel or a maraschino cherry finishes it off with a little visual flair that makes it feel genuinely bar-worthy. Whether you're mixing for a crowd or just treating yourself on a weeknight, this is the kind of drink that earns serious compliments.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!