Pescatarian Whiskey Sour
Few cocktails hit the sweet spot between tart, sweet, and boozy quite like this one. 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 like a crown. That dry shake technique is what separates a truly great version from a flat, forgettable one, so don't skip it. A second shake over ice chills everything down fast and locks in that lush, frothy texture. Strain it 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 cocktail made entirely at home. It's the kind of drink that impresses guests without requiring anything complicated — just good ingredients and a little shake.
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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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