Legume 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 — shaken first without ice to build a gorgeous, cloud-like foam that sits on top of every pour. That dry shake technique is the secret bartenders rely on, and it's completely approachable at home with just a standard cocktail shaker. Since this recipe is built entirely from spirits, citrus, and pantry staples, there's nothing here that could sneak in a legume-derived ingredient — no soy lecithin, no peanut oil, no hidden fillers that sometimes lurk in pre-made mixes. Garnish with a twist of lemon peel or a maraschino cherry and you've got a drink that looks like it came straight from a proper cocktail bar.
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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)
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.
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