A well-made whiskey sour is one of those cocktails that feels both classic and a little indulgent, and this version absolutely delivers. The silky foam on top comes from a dry shake with pasteurized egg white — a bartender trick that transforms the texture into something genuinely luxurious without adding any flavor. Managing a nickel sensitivity often means scrutinizing ingredient lists for hidden culprits like whole grains, nuts, and legumes, but this drink keeps things refreshingly straightforward with bourbon, fresh lemon juice, and simple syrup. None of those ingredients are high-nickel offenders, so you can sip without second-guessing. The double-shake method — first without ice to build the foam, then with ice to chill everything down — is a small extra step that makes a big difference in the final result. Strain it over fresh ice, add a curl of lemon peel or a cherry if you're feeling fancy, and you've got a cocktail that looks like it came from a proper craft bar.
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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.
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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