Macadamia Free Whiskey Sour
Few cocktails hit the sweet spot between tart, boozy, and silky quite like this one. The combination of bright lemon juice, smooth bourbon, and a touch of simple syrup creates a perfectly balanced drink that feels both classic and a little indulgent. The real magic here is the pasteurized egg white — a dry shake before the ice goes in builds a gorgeous, cloud-like foam that sits right on top of the finished pour. That two-shake technique is worth following closely; the first shake emulsifies everything, and the second chills it down to that perfectly frosty temperature. Tree nut allergies can make ordering cocktails at a bar tricky, since flavored syrups and specialty garnishes sometimes sneak in unexpected ingredients — making this from scratch means you know exactly what's in your glass. A strip of lemon peel or a maraschino cherry on top makes it look like something you'd pay twelve dollars for, but it comes together in minutes right at home.
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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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