Seed Oil Free Whiskey Sour
A well-made whiskey sour is one of those cocktails that feels both classic and a little indulgent, and this version absolutely delivers. The double-shake technique — first without ice to build that signature silky foam from the egg white, then with ice to chill everything down — is the kind of bartender trick that makes a real difference in the glass. Bright lemon juice cuts through the sweetness of the simple syrup, while the bourbon brings warmth and depth that ties it all together. For anyone keeping a close eye on what goes into their drinks, cocktails can be a surprisingly tricky category — many premixed sours and bar syrups sneak in additives or mystery oils. Here, every ingredient is straightforward and easy to source clean: bourbon, fresh lemon, a simple two-ingredient syrup, and a pasteurized egg white. No seed oils, no shortcuts, no guesswork. The result is a beautifully frothy, restaurant-quality cocktail you can feel good about mixing at home.
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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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