Mushroom Free Whiskey Sour
Few cocktails hit the sweet spot between tart and smooth quite like this classic whiskey sour, and the technique here is what makes it genuinely special. A dry shake with pasteurized egg white before the ice goes in builds that signature silky foam on top — the kind you see at a proper cocktail bar. Then a second shake over ice chills everything down fast, and straining into a rocks glass keeps that cloud of foam sitting beautifully on the surface. Bourbon brings warmth and depth, fresh lemon juice keeps it bright, and simple syrup ties it all together without any fuss. Every single ingredient in this recipe is naturally free of fungi, so there's zero guesswork or label-reading required — just a clean, classic drink. Finish it with a twist of lemon peel or a maraschino cherry and you've got something that looks as good as it tastes.
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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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