Sesame Free Whiskey Sour
Few cocktails hit the sweet spot between tart and smooth quite like this classic whiskey sour, and the technique here is what makes it genuinely special. A dry shake with pasteurized egg white before the ice goes in builds a silky, cloud-like foam that sits right on top of the finished drink — it looks like something a bartender spent years perfecting. The bourbon brings warmth and depth, fresh lemon juice keeps things bright and tangy, and simple syrup ties it all together without any fuss. Because every ingredient here is straightforward and easy to verify, you never have to second-guess what's going into your glass — no sauces, no seasoning blends, no hidden additives to worry about. Double-straining through a fine-mesh strainer gives you that clean, polished pour with the foam intact, which is the detail that separates a great whiskey sour from a forgettable one. Dress it up with a twist of lemon peel or a maraschino cherry and you've got a cocktail that's genuinely impressive with almost no effort.
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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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