Pistachio Free Whiskey Sour
Few cocktails hit the sweet spot between tart, sweet, and smooth quite like this classic. Bourbon brings warmth and depth, while fresh lemon juice keeps things bright and citrusy — and the simple syrup ties it all together without any fuss. The real magic here is the pasteurized egg white, which gets dry-shaken first to build that signature silky foam that sits beautifully on top of the finished drink. A double shake — once without ice to emulsify, then again with ice to chill — is the technique that separates a truly great version from a flat, forgettable one. Every ingredient in this recipe is naturally free from tree nuts, so there's zero need to scrutinize labels or worry about cross-contact from flavored syrups or specialty liqueurs. Finish it with a twist of lemon peel or a maraschino cherry and you've got a cocktail that looks as good as it tastes.
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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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