Xanthan Gum Free Whiskey Sour
A well-made whiskey sour is one of those cocktails that feels both classic and a little impressive, especially when it arrives with a thick, velvety foam crown. The secret to that gorgeous froth is a dry shake — combining everything without ice first so the egg white emulsifies fully before the cold hits. Fresh lemon juice and simple syrup keep the balance bright and clean, letting the bourbon shine without anything muddying the flavor. Many pre-made cocktail mixes and bar syrups sneak in thickeners or stabilizers you'd rather avoid, so building this one from scratch puts you fully in control of every ingredient. The double-shake method is a small extra step that makes a genuinely noticeable difference in texture and presentation. Strain it over fresh ice, add a curl of lemon peel or a cherry if you're feeling festive, and you've got a bar-quality drink made entirely on your own terms.
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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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