Low FODMAP Whiskey Sour
Few cocktails hit the sweet-tart balance quite like this classic, and the good news is every ingredient here plays nicely with a low-FODMAP lifestyle. Bourbon, fresh lemon juice, and simple syrup are all naturally free of the fermentable carbohydrates that can cause trouble, so you can sip without second-guessing your drink order. The real showstopper is the pasteurized egg white, which gets a vigorous dry shake before the ice goes in — that technique builds a silky, cloud-like foam on top that makes this feel genuinely bar-worthy. A fine-mesh strainer keeps the texture smooth and the foam intact as it settles into the glass. Whether you finish it with a twist of lemon peel or a maraschino cherry, the presentation is as impressive as the flavor. It's the kind of cocktail that makes a Friday night at home feel like a proper occasion.
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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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