Ginger Free Whiskey Sour
Few cocktails hit the way a properly made whiskey sour does — that balance of bold bourbon, bright citrus, and silky foam is genuinely hard to beat. The secret to that cloud-like top layer is the pasteurized egg white, which gets shaken first without ice in a dry shake to build serious froth before the cold shake locks it all in. Simple syrup and fresh lemon juice do the heavy lifting on flavor, keeping everything clean and bright without any unnecessary additions. For anyone who has to dodge ginger — a surprisingly common cocktail ingredient that shows up in syrups, bitters, and bar mixes — this recipe is a straightforward win with zero workarounds needed. Every ingredient here is naturally free of it, so you can shake this up with total confidence. Strain it over fresh ice, let that foam settle on top, and finish with a curl of lemon peel or a cherry if you're feeling fancy. It's the kind of drink that looks impressive but comes together in under five minutes.
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!