Cinnamon Free Whiskey Sour
A well-made whiskey sour is one of those cocktails that feels both classic and a little impressive, with its silky foam top and bright citrus kick. The secret to that gorgeous, cloud-like layer is the dry shake — beating the egg white without ice first to build real volume before the cold shake locks it all in. Bourbon brings warmth and depth, while fresh lemon juice and simple syrup keep everything balanced between tart and sweet. It's a surprisingly clean ingredient list, which means no hidden spice blends or flavored syrups that could sneak in unwanted additions. For anyone navigating spice sensitivities, this recipe is naturally free of the warming spices that often show up in cocktail mixes or pre-made sour mixes from the store. A lemon peel twist or a single maraschino cherry on top makes it look like something you'd pay good money for at a craft cocktail bar — but you made it at home in under five minutes.
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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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