Honey Free Whiskey Sour
Few cocktails hit the way a well-made whiskey sour does — tart, boozy, and impossibly smooth all at once. The secret to that gorgeous, cloud-like foam on top is the pasteurized egg white, which gets a vigorous dry shake before the ice even enters the picture. Simple syrup steps in as the sweetener here, keeping things clean and balanced without any bee-derived ingredients, so it's a genuinely worry-free pour for anyone avoiding them. Fresh lemon juice does the heavy lifting on brightness, playing off the deep, caramel notes of the bourbon in the best possible way. The double-shake method — first without ice, then with — is a small extra step that makes a huge difference in texture and temperature. Strain it over fresh ice, add a curl of lemon peel or a cherry if you're feeling fancy, and you've got a bar-quality cocktail that's ready in under five minutes.
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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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