Oats Free Whiskey Sour
A perfectly balanced whiskey sour is one of those cocktails that feels both classic and a little indulgent, and this version absolutely delivers. The combination of bright lemon juice, smooth bourbon, and just enough simple syrup creates that signature sweet-tart punch that keeps you coming back for another sip. The real star here is the pasteurized egg white — a dry shake before the ice goes in builds a silky, cloud-like foam on top that makes this drink look as good as it tastes. Every single ingredient in this recipe is naturally free of oats and oat derivatives, so there's no need to scrutinize labels or worry about hidden grain additives sneaking into your glass. The double-shake technique is a small extra step that makes a genuinely noticeable difference in texture, giving the finished cocktail a lush, velvety mouthfeel. Strain it over fresh ice, add a twist of lemon peel or a maraschino cherry, and you've got a bar-quality drink that's ready in 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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