Yeast Free Whiskey Sour
A well-made whiskey sour is one of those cocktails that feels both classic and a little impressive, and this version absolutely delivers. The combination of bourbon, bright fresh lemon juice, and simple syrup hits that perfect sweet-tart balance that keeps you coming back for another sip. The real star here is the dry shake technique — shaking the egg white with the other ingredients before adding ice creates a gorgeous, silky foam that sits on top of the finished drink like a cloud. Since the recipe relies on straightforward pantry staples and fresh citrus, there's nothing hiding in here that would trip up anyone avoiding yeast. Pasteurized egg white is the only ingredient that might raise an eyebrow, but it's widely available and completely safe to use as written. A strip of lemon peel or a maraschino cherry on top makes it look like something you'd pay twelve dollars for at a bar — except you made it at home in under five minutes.
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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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