Gelatin Free Whiskey Sour
Few cocktails hit the sweet spot between tart, sweet, and smooth quite like this classic whiskey sour. Bourbon brings warmth and depth, while fresh lemon juice keeps things bright and lively, all balanced out by a touch of simple syrup. The real magic here is the pasteurized egg white — it creates that gorgeous, velvety foam on top that makes this drink look as good as it tastes, and it's the only ingredient you need to think twice about when avoiding gelatin-based alternatives. Some bar versions use packaged sour mix or stabilizers that can sneak in unexpected additives, so making it from scratch at home puts you fully in control. The double-shake technique — first dry, then with ice — is the key to getting that thick, cloud-like layer of foam sitting perfectly on top. Strain it into a rocks glass over fresh ice, add a curl of lemon peel or a cherry if you're feeling fancy, and you've got a cocktail that looks like it came from a serious craft bar.
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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)
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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