High Fructose Corn Syrup Free Whiskey Sour
A well-made whiskey sour is one of those cocktails that feels both classic and a little bit fancy, and this version delivers every time. The secret to that gorgeous, velvety foam on top is the pasteurized egg white — a two-stage shake technique first builds the froth, then a hard shake over ice chills everything to perfection. Simple syrup made from scratch is the move here, because so many bottled cocktail mixers and pre-made sour mixes are loaded with high fructose corn syrup that throws off both the flavor and your ingredient standards. Fresh lemon juice keeps things bright and tart without any of the artificial sweeteners hiding in commercial alternatives. The result is a beautifully balanced drink — boozy, citrusy, and silky smooth — that you can feel good about pouring. Garnish with a curl of lemon peel for elegance or a cherry for a little retro charm, and you've got a bar-quality cocktail made entirely on your own terms.
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!