Citric Acid Free Whiskey Sour

A well-made whiskey sour is one of those cocktails that feels both classic and a little indulgent, with its silky foam, bright citrus note, and the warm depth of good bourbon underneath. For anyone navigating citric acid sensitivities, the usual bar menu can be a minefield — commercial sour mixes and pre-bottled cocktails are notorious for sneaking in additives and preservatives. This version keeps things clean and straightforward: fresh lemon juice, simple syrup, bourbon, and a pasteurized egg white are all you need. The two-stage shake — first dry, then with ice — is the trick that builds that gorgeous, cloud-like foam on top without any stabilizers or artificial thickeners. Straining it through a fine-mesh sieve gives you a beautifully smooth pour with the froth sitting right where it belongs. A curl of lemon peel or a maraschino cherry on top makes it look like something you'd pay twelve dollars for at a nice bar. Once you know how easy this is to pull off at home, it's hard to go back to anything else.

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