Lactose Free Whiskey Sour
Few cocktails hit the sweet spot between tart, boozy, and silky the way this classic does. The combination of bourbon, fresh lemon juice, and simple syrup creates a perfectly balanced drink that feels both timeless and a little indulgent. The real magic here is the pasteurized egg white — it gets dry-shaken first to build a gorgeous, cloud-like foam that sits right on top of the finished pour. Since the entire recipe is naturally free of dairy, there's nothing to swap or substitute; every ingredient is already doing exactly what it should. The double-shake technique — first without ice to emulsify, then with ice to chill — is a small extra step that makes a genuinely noticeable difference in texture. Strain it over fresh ice, add a twist of lemon peel or a maraschino cherry if you're feeling fancy, and you've got a bar-quality cocktail ready in 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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