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.
Equipment
- Cocktail shaker
- Jigger
- Hawthorne strainer
- Fine mesh strainer
- Coupe glass or rocks glass
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
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
-
Separate the egg white into a cocktail shaker, ensuring no yolk is included.
~1 minIt'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. -
Add the bourbon, fresh lemon juice, and simple syrup to the shaker with the egg white. Do not add ice yet.
~1 minMeasuring precisely with a jigger ensures a perfectly balanced sweet and sour profile. -
Seal the shaker and perform a 'dry shake'. Shake vigorously for 15 to 20 seconds.
~1 minThis step is crucial. The lack of ice allows the proteins in the egg white to emulsify and create a thick, stable foam. -
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 minThis chills the drink and provides the necessary dilution. You will feel the shaker get frosted and very cold. -
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 minDouble straining catches any small ice shards and chalaza from the egg white, ensuring a silky smooth texture. -
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 minThe bitters not only look beautiful but also mask any slight 'wet dog' aroma that egg whites can occasionally produce.
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.