Paraben Free Whiskey Sour
Few cocktails hit the way a well-made whiskey sour does — that balance of bold bourbon, bright citrus, and silky foam is genuinely hard to beat. The secret to that cloud-like top layer is the pasteurized egg white, which gets dry-shaken first to build serious froth before the ice ever touches it. Every ingredient here is straightforward and naturally free from the synthetic preservatives that show up in so many store-bought mixers and pre-made cocktail syrups. Fresh lemon juice and a simple homemade syrup mean you know exactly what's going into your glass — no mystery additives, no label-reading required. The double-shake technique ensures the drink is perfectly chilled and the foam stays lush and intact when you strain it over fresh ice. A curl of lemon peel or a maraschino cherry on top makes it look like something you'd pay good money for at a craft cocktail bar.
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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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