Pork Free Whiskey Sour
A well-made whiskey sour is one of those cocktails that feels both classic and a little impressive, and this version absolutely delivers. The combination of bourbon, bright fresh lemon juice, and simple syrup hits that perfect sweet-tart balance that keeps you coming back for another sip. What really sets this recipe apart is the pasteurized egg white — shaken first without ice to build a silky, cloud-like foam that sits beautifully on top of the finished drink. That dry shake technique is the secret bartenders rely on, and it's completely approachable at home with just a cocktail shaker and a fine-mesh strainer. Every ingredient here is naturally free of pork and pork-derived additives, so there's nothing to second-guess when you're pouring for guests with dietary restrictions. 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. Mix one up on a Friday evening and you'll wonder why you ever ordered out.
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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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