Vegetarian Whiskey Sour
Few cocktails hit the way a properly made whiskey sour does — that balance of bold bourbon, bright lemon, and just enough sweetness is genuinely hard to beat. The real secret here is the pasteurized egg white, which gets dry-shaken first to build a silky, cloud-like foam that sits beautifully on top of the finished drink. That double-shake technique — once without ice to emulsify, once with ice to chill — is what separates a bar-quality result from a flat, watery version at home. Everything in this recipe is naturally free of meat and fish, so there's nothing to second-guess or swap out. A strip of lemon peel twisted over the glass adds a fragrant citrus oil finish, while a maraschino cherry keeps things classic and a little playful. Serve it immediately so that gorgeous foam stays intact and every sip delivers that perfect frothy texture.
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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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