Pecan Free Whiskey Sour
Few cocktails hit the sweet spot between tart and smooth quite like a well-made whiskey sour, and this version absolutely delivers. The combination of bourbon, fresh lemon juice, and simple syrup creates a perfectly balanced drink that feels both classic and a little indulgent. The real secret here is the pasteurized egg white — shaken first without ice, it builds a silky, cloud-like foam that sits on top of the finished drink and makes every sip feel luxurious. A second shake over ice chills everything down and locks in that gorgeous frothy texture. Tree nut allergies can sometimes make ordering cocktails at a bar feel like a gamble, but mixing this one at home means you control every single ingredient that goes into the glass. A twist 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. Whether you're winding down after a long week or hosting friends, this is the kind of drink that earns genuine compliments.
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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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