Hazelnut Free Whiskey Sour
A well-made whiskey sour is one of those cocktails that feels both classic and a little impressive, especially when you nail that silky foam on top. The secret here is the dry shake — combining everything without ice first to build that gorgeous, cloud-like froth from the egg white before the cold shake locks it all in. Bright lemon juice cuts through the sweetness of the simple syrup, while the bourbon brings warmth and depth that ties every sip together. Bar menus and pre-bottled cocktail mixes can be a minefield when you're avoiding tree nuts, since flavored syrups and specialty spirits sometimes sneak in unexpected ingredients. Making it yourself with these straightforward components means you know exactly what's in the glass. A final strain keeps the texture smooth and the foam pristine, and a twist of lemon peel or a cherry on top makes it look like something you'd pay good money for at a craft cocktail bar.
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)
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!