Mustard Free Whiskey Sour
A well-made whiskey sour is one of those cocktails that feels both classic and a little bit special every single time. The combination of smooth bourbon, bright fresh lemon juice, and just enough simple syrup creates a perfectly balanced drink that's tart, sweet, and deeply satisfying. The real magic here is the pasteurized egg white — a dry shake before the ice goes in builds that gorgeous, velvety foam that sits on top like a cloud. Then a second shake over ice chills everything down and gives the final pour a silky, luxurious texture you just can't fake. For anyone navigating condiment-heavy menus or pre-mixed cocktail syrups that can hide unexpected ingredients, making this one at home means you know exactly what's in your glass. Strain it into a rocks glass over fresh ice, add a curl of lemon peel or a maraschino cherry if you're feeling fancy, and you've got a bar-quality drink in under five minutes.
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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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