Low Iodine Whiskey Sour
A well-made whiskey sour is one of those cocktails that feels both classic and a little indulgent, and this version absolutely delivers. The double-shake technique — first without ice to build that gorgeous foam, then with ice to chill everything down — gives you a silky, frothy top that looks like it came straight from a proper cocktail bar. For anyone navigating iodine restrictions, cocktails can be a surprisingly tricky area, but this recipe keeps things clean and straightforward with bourbon, fresh lemon juice, and simple syrup. The pasteurized egg white is the secret weapon here, creating that signature velvety texture without any dairy or complicated ingredients to second-guess. Fresh lemon juice does real heavy lifting in the flavor department, bringing brightness that balances the sweetness of the syrup and the warmth of the bourbon beautifully. Strain it over fresh ice, add a twist of lemon peel if you're feeling fancy, and you've got a cocktail that's genuinely impressive with zero stress about what's in it.
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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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