Soy Free Whiskey Sour
Few cocktails hit the sweet spot between tart, sweet, and smooth quite like this classic. Fresh lemon juice brings bright acidity, good bourbon adds warmth and depth, and a simple syrup ties it all together without any fuss. The real magic here is the pasteurized egg white — a dry shake before the ice goes in builds that gorgeous, velvety foam that sits on top like a cloud. It's the kind of drink that looks like it came from a proper cocktail bar, but comes together in your own kitchen with just a shaker and a fine-mesh strainer. Many pre-made cocktail mixes and flavored syrups sneak in soy-derived additives or emulsifiers, so mixing from scratch with these straightforward ingredients keeps things clean and worry-free. Strain it over fresh ice, add a curl of lemon peel or a cherry if you're feeling fancy, and you've got something genuinely impressive on your hands.
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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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