Turkey Free Whiskey Sour
Few cocktails hit the sweet spot between tart and smooth quite like this classic whiskey sour. Bourbon brings warmth and depth, while fresh lemon juice keeps things bright and lively — and the simple syrup ties it all together without any fuss. The real magic here is the pasteurized egg white, which gets dry-shaken first to build that gorgeous, silky foam that sits on top of the finished drink. That double-shake technique — once without ice, once with — is the key to getting the texture just right, so don't skip either step. Everything in this recipe is naturally free of poultry and meat products, so there's nothing to second-guess when you're mixing up a round for guests. A twist of lemon peel or a maraschino cherry on top makes it look like something you'd pay good money for at a craft cocktail bar. Shake one up and you'll wonder why you ever ordered it out.
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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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