Coconut Free Whiskey Sour
Few cocktails hit the sweet spot between tart, sweet, and boozy quite like this one. The combination of bourbon, fresh lemon juice, and simple syrup creates a perfectly balanced drink that feels both classic and a little indulgent. The real secret here is the pasteurized egg white — a dry shake before the ice goes in builds that signature silky foam on top, which makes every sip feel luxurious. Many pre-made cocktail mixes and flavored syrups sneak in coconut-derived ingredients, so mixing this from scratch with straightforward pantry staples keeps things clean and worry-free. The double-shake method — first without ice, then with — is a small extra step that makes a genuinely noticeable difference in texture. A fine-mesh strainer keeps the foam intact as you pour, so the finished glass looks as good as it tastes. Finish it with a twist of lemon peel or a maraschino cherry and you've got a bar-quality cocktail made entirely on your own terms.
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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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