Red Meat Allergy Friendly Whiskey Sour
A well-made whiskey sour is one of those cocktails that feels both timeless and a little bit fancy, 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. The real star here is the pasteurized egg white, which gets shaken into a silky, cloud-like foam that sits right on top of the drink — it's the kind of finish that makes people ask how you did it. Since this cocktail is built entirely from spirits, citrus, and a few bar staples, there's nothing here that would trigger a red meat sensitivity, making it a genuinely stress-free pour. The double-shake technique — first without ice to build the foam, then with ice to chill everything down — is a small extra step that makes a noticeable difference in texture and temperature. Strain it over fresh ice, add a curl of lemon peel or a cherry if you're feeling festive, and you've got a bar-quality cocktail ready to enjoy without a second thought.
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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)
Can be omittedmaraschino cherry
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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