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Classic Whiskey Sour with Egg White

A perfectly balanced classic cocktail featuring smooth bourbon, tart fresh lemon juice, and simple syrup, topped with a luxurious, silky foam created by a traditional 'dry shake' with an egg white.

Classic Whiskey Sour with Egg White
Prep 5 min Total 5 min Level Intermediate
Serves 1

Ingredients

Cocktail Base

  • 2 ounces Bourbon whiskey — Choose a high-quality bourbon, 90-100 proof works best
  • 0.75 ounces Fresh lemon juice — Freshly squeezed only
  • 0.5 ounces Simple syrup — 1:1 ratio of sugar to water
  • 1 large Egg white — Pasteurized if preferred

Garnish & Ice

  • 3 drops Angostura bitters — For aromatic garnish on the foam
  • 2 cups Ice cubes — For shaking

Instructions

  1. Separate the egg white into a cocktail shaker, ensuring no yolk is included.

    ~1 min
    It's often easier to crack the egg and separate the white into a small bowl first, then pour it into the shaker to avoid ruining the drink if the yolk breaks.

  2. Add the bourbon, fresh lemon juice, and simple syrup to the shaker with the egg white. Do not add ice yet.

    ~1 min
    Measuring precisely with a jigger ensures a perfectly balanced sweet and sour profile.

  3. Seal the shaker and perform a 'dry shake'. Shake vigorously for 15 to 20 seconds.

    ~1 min
    This step is crucial. The lack of ice allows the proteins in the egg white to emulsify and create a thick, stable foam.

  4. Unseal the shaker, fill it generously with ice cubes, and seal it again. Shake vigorously for another 10 to 15 seconds (the 'wet shake').

    ~1 min
    This chills the drink and provides the necessary dilution. You will feel the shaker get frosted and very cold.

  5. Double strain the cocktail using a Hawthorne strainer and a fine mesh sieve into a chilled coupe glass or a rocks glass over a large ice cube.

    ~1 min
    Double straining catches any small ice shards and chalaza from the egg white, ensuring a silky smooth texture.

  6. Garnish by dropping 3 to 4 drops of Angostura bitters directly onto the foam. You can use a toothpick or cocktail pick to drag through the drops and create a heart or swirl pattern.

    ~1 min
    The bitters not only look beautiful but also mask any slight 'wet dog' aroma that egg whites can occasionally produce.
Nutrition
205
Calories
4
Protein (g)
11
Carbs (g)
0
Fat (g)
0
Sat. Fat (g)
0
Fiber (g)
10
Sugar (g)
55
Sodium (mg)
0
Cholesterol (mg)
Equipment
  • Cocktail shaker
  • Jigger
  • Hawthorne strainer
  • Fine mesh strainer
  • Coupe glass or rocks glass
Tips & Storage
  • Always use freshly squeezed lemon juice; bottled juice will result in a flat, metallic tasting cocktail.
  • If you are concerned about consuming raw egg whites, you can use aquafaba (the liquid from a can of chickpeas) as a vegan alternative that produces a very similar foam. Use about 3/4 ounce of aquafaba per cocktail.
  • For a slightly sweeter drink, increase the simple syrup to 3/4 oz.
  • A 'reverse dry shake' (shaking with ice first, straining, then shaking without ice) can also produce a massive amount of foam.
  • Storage: Cocktails are best enjoyed immediately. Do not store leftovers as the foam will deflate and the drink will become over-diluted and warm.
Tags
aperitif bourbon citrus classic cocktail cocktail craft cocktail dairy_free dry shake egg white evening frothy happy hour mixology nut_free refreshing silky sour sweet and sour vegetarian weekend whiskey

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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