Rice Free Whiskey Sour
Few cocktails hit the sweet spot between tart, sweet, and smooth quite like this classic whiskey sour. Bourbon brings warmth and depth, fresh lemon juice delivers a bright citrus punch, and simple syrup rounds everything out into something dangerously easy to drink. The real magic here is the pasteurized egg white — a quick dry shake before the ice goes in builds a silky, cloud-like foam that sits beautifully on top of the finished drink. That two-stage shaking method is worth following closely: the first shake emulsifies the egg white, and the second chills everything down to cocktail perfection. Straining through a fine-mesh strainer keeps the texture clean and the foam intact, so your presentation looks as good as it tastes. Every single ingredient here is naturally grain-free in the rice sense, so there's nothing to swap or second-guess — just pour, shake, and enjoy.
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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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