Turmeric Free Whiskey Sour
This classic cocktail is tart, silky, and just a little bit boozy — everything a great sour should be. The double-shake technique is the real secret here: a dry shake first builds that gorgeous, cloud-like foam from the egg white, and then the ice shake chills everything down to perfection. Straining it into a rocks glass keeps the froth sitting beautifully on top, making it look as impressive as it tastes. Bourbon brings warmth and a hint of caramel depth, while fresh lemon juice and simple syrup keep the balance bright and clean. For anyone navigating spice sensitivities, cocktails can sometimes be a minefield of unexpected additives, but every ingredient in this recipe is straightforward and easy to verify. A twist of lemon peel or a maraschino cherry on top turns it into a proper showstopper with almost zero extra 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)
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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