Classic Bourbon Whiskey Sour with Optional Egg White

Why You’ll Love This Recipe

• Fresh lemon brings a bright, clean tartness that balances the bourbon beautifully.
• Simple syrup softens the citrus without making the drink overly sweet.
• Optional egg white creates a silky texture and a thick, elegant foam.
• The cocktail comes together in less than 10 minutes with easy-to-find ingredients.

Grocery List

• Produce: 1 fresh lemon and 1 orange for an optional peel garnish
• Dairy: Pasteurized liquid egg white or 1 pasteurized egg, optional
• Pantry: Bourbon, 1:1 simple syrup, Angostura bitters, cocktail cherries, and plenty of ice

Full Ingredients

For the Whiskey Sour

• 2 ounces (60 milliliters) bourbon: Choose a bourbon with warm vanilla, caramel, and oak notes.
• 3/4 ounce (22 milliliters) freshly squeezed lemon juice: About half of a medium lemon; strain out the seeds and excess pulp.
• 1/2 ounce (15 milliliters or 1 tablespoon) 1:1 simple syrup: Made with equal parts granulated sugar and water.
• 1/2 ounce (15 milliliters or 1 tablespoon) pasteurized egg white: Optional, but recommended for a creamy mouthfeel and stable foam.
• 1 cup ice: For shaking.
• 1 large ice cube: For serving.

Optional Garnishes

• 3 drops Angostura bitters: For aromatic contrast and decoration on the foam.
• 1 strip orange peel: Cut about 3 inches long and 1 inch wide.
• 1 cocktail cherry: Drained before serving.

Step-by-Step Instructions

Step 1: Chill the serving glass

Place a rocks glass in a 0°F (-18°C) freezer for 5 minutes. Alternatively, fill the glass with ice and cold water while you prepare the cocktail, then empty and dry it before straining. A properly chilled glass helps the Whiskey Sour stay crisp without immediately diluting.

Step 2: Measure the cocktail ingredients

Pour 2 ounces bourbon, 3/4 ounce freshly squeezed lemon juice, 1/2 ounce simple syrup, and the optional 1/2 ounce pasteurized egg white into a cocktail shaker. Measure carefully because the drink relies on a precise balance of strong bourbon, tart lemon, and sweetness.

Step 3: Dry-shake for a creamy foam

If using egg white, make sure the shaker is tightly sealed and shake vigorously without ice for exactly 15 seconds. This dry shake aerates the egg white so it can form a smooth, creamy layer of fine bubbles. Hold both ends of the shaker securely because pressure can build inside. If you are omitting the egg white, skip this step.

Step 4: Add ice and shake until cold

Open the shaker, add 1 cup of ice, reseal, and shake hard for 15 seconds, or until the outside of the shaker feels frosty. The finished cocktail should be approximately 35°F to 40°F (2°C to 4°C). If you are making the drink without egg white, add the ice directly to the measured ingredients and shake for 20 seconds.

Step 5: Double-strain the cocktail

Place one large fresh ice cube in the chilled rocks glass. Pour the cocktail through the shaker strainer and a fine-mesh strainer into the glass. Double-straining catches small ice chips, lemon pulp, and larger foam bubbles, creating a smoother drink with a polished surface.

Step 6: Garnish and serve

Allow the foam to settle for 10 seconds. If desired, place 3 evenly spaced drops of Angostura bitters on top and drag a cocktail pick through them to create a simple pattern. Express the orange peel over the glass by gently squeezing it with the colored side facing the drink, rub it around the rim, and add it to the glass. Finish with a cocktail cherry if desired and serve immediately.

Pro Tips

• Use fresh lemon juice: Bottled juice can taste muted or harsh, while fresh juice gives the cocktail its clean, lively acidity.
• Choose pasteurized egg white: Keep it refrigerated at 40°F (4°C) or below, and omit it for anyone who avoids raw egg products.
• Measure rather than free-pour: Even an extra 1/4 ounce of lemon or syrup can noticeably change the drink’s balance.
• Use large, dense ice: A large serving cube melts more slowly than several small cubes, keeping the cocktail cold without excessive dilution.
• Adjust to your bourbon: For a higher-proof or especially oak-forward bourbon, increase the simple syrup to 5/8 ounce for a slightly softer finish.

Variations

• New York Sour: Prepare the cocktail as written, then slowly float 1/2 ounce dry red wine over the back of a spoon for a colorful, fruity top layer.
• Maple Whiskey Sour: Replace the simple syrup with 1/2 ounce pure maple syrup for deeper caramel and toasted sugar notes.
• Egg-Free Sour: Omit the egg white or replace it with 3/4 ounce aquafaba. Dry-shake the aquafaba for 20 seconds before shaking with ice.

Storage & Make-Ahead

A Whiskey Sour is best shaken and served immediately. For easier entertaining, combine the bourbon, lemon juice, and simple syrup up to 4 hours in advance and refrigerate the mixture in a sealed container at 40°F (4°C) or below. Do not add egg white until you are ready to shake each drink. Freshly squeezed lemon juice can be refrigerated for up to 24 hours, although its flavor is brightest within 4 hours. Prepared 1:1 simple syrup will keep in a clean, airtight container in the refrigerator for up to 2 weeks. Do not store a partially consumed cocktail containing egg white.

Nutrition (per serving)

Calories: 170 kcal | Carbs: 9g | Protein: 2g | Fat: 0g | Saturated Fat: 0g | Fiber: 0g | Sugar: 8g | Sodium: 28mg | Cholesterol: 0mg