Bourbon Sour Recipe With Egg White (Easy & Frothy)

A bourbon sour recipe with egg white combines bourbon whiskey, fresh lemon juice, simple syrup, and pasteurized egg white to create a smooth, refreshing cocktail with creamy foam. This easy, four-ingredient whiskey sour takes just five minutes and uses a simple dry-shake technique to achieve a silky texture and balanced sweet-and-sour flavor.

Whether you’re making your first whiskey sour or looking for the best bourbon sour recipe with egg white, this Egg White Recipes guide covers the ingredients, measurements, shaking technique, and tips for perfect foam.

A bourbon sour with egg white is a classic whiskey sour made with bourbon, lemon juice, simple syrup, and egg white. The egg white gives the cocktail a velvety texture and frothy topping without significantly changing its flavor.

This variation is commonly called a Boston Sour. Bourbon adds caramel, vanilla, and oak notes, while fresh lemon provides acidity and simple syrup balances the sweetness.

Unlike a whiskey sour without egg white, this version has a richer mouthfeel and a soft layer of foam.

The best bourbon sour recipe starts with four ingredients: bourbon, fresh lemon juice, simple syrup, and pasteurized egg white. Accurate measurements help balance the whiskey’s sweetness with the lemon’s acidity.

Ingredient	Amount	Purpose
Bourbon whiskey	2 oz (60 ml)	Rich whiskey flavor
Fresh lemon juice	¾ oz (22 ml)	Bright acidity
Simple syrup	½ oz (15 ml)	Balanced sweetness
Pasteurized egg white	½ oz (15 ml)	Silky foam
Ice	As needed	Chilling and dilution
Aromatic bitters	2–3 drops, optional	Garnish and aroma

Use a bourbon you enjoy drinking, preferably one with vanilla or caramel notes. Fresh lemon juice tastes brighter than most bottled sour mixes.

For a sweeter cocktail, increase the simple syrup to ¾ oz.

An easy bourbon sour with egg white takes about five minutes. Shake the four ingredients without ice to develop foam, shake again with ice to chill, then strain into a glass and garnish.

1. Combine ingredients: Add 2 oz bourbon, ¾ oz lemon juice, ½ oz simple syrup, and ½ oz pasteurized egg white to a cocktail shaker.
2. Dry shake: Secure the lid and shake vigorously without ice for 15–20 seconds.
3. Add ice: Fill the shaker with several ice cubes.
4. Shake again: Shake for another 10–15 seconds until cold.
5. Strain: Double-strain into a chilled coupe or rocks glass.
6. Garnish: Add a few drops of aromatic bitters or a lemon twist. Serve immediately.

For the simplest bourbon sour recipe, use store-bought 1:1 simple syrup and plain pasteurized liquid egg whites from a carton.

Dry shaking helps egg-white proteins trap air, creating the smooth foam associated with a classic whiskey sour. Shaking without ice first promotes aeration before the cocktail is chilled.

After 15–20 seconds of dry shaking, add ice and shake again. This second shake chills the bourbon sour and introduces a small amount of water to balance the flavors.

Tip: Hold the shaker firmly during the dry shake because the lid may loosen without ice helping form a seal.

The best bourbon sour balances bourbon, citrus, sweetness, and texture. Fresh ingredients, measured proportions, and vigorous shaking make a greater difference than expensive whiskey or excessive egg white.

For reliable results, choose bourbon with balanced caramel and oak notes, squeeze the lemon shortly before mixing, and measure the syrup carefully.

A 90-proof bourbon is a practical starting point. If you prefer a stronger whiskey flavor, use a higher-proof bourbon without changing the egg-white quantity.

How Can You Adjust the Sweetness?

Flavor preference	Simple syrup
Extra tart	¼ oz
Balanced and tart	½ oz
Sweeter	¾ oz
Very sweet	1 oz

Keep the bourbon at 2 oz and lemon juice at ¾ oz while experimenting with sweetness.

Yes, plain pasteurized carton egg whites can be used in a bourbon sour. Measure ½ oz (15 ml) for one cocktail instead of separating a fresh egg.

Carton egg whites are convenient and help reduce the food-safety risks associated with raw eggs. However, some brands may produce less foam because processing and formulations vary.

Choose unflavored egg whites and follow the storage instructions on the package.

Using pasteurized egg whites reduces the risk associated with consuming uncooked eggs. The FDA recommends pasteurized eggs or egg products for recipes containing raw or undercooked eggs.

Unpasteurized eggs can carry Salmonella, and neither bourbon nor lemon juice reliably eliminates harmful bacteria.

Keep pasteurized egg whites refrigerated, use clean equipment, and serve the cocktail immediately after preparation.

Yes. A bourbon sour without egg white still combines bourbon, fresh lemon juice, and simple syrup. Simply shake the ingredients with ice for 10–15 seconds and strain.

The flavor remains similar, but the cocktail will have a lighter texture without the thick foam.

For an egg-free foamy alternative, try ½–¾ oz of aquafaba, the liquid from unsalted canned chickpeas. It can produce a frothy topping when shaken, although the texture may differ.

A bourbon sour is a type of whiskey sour made specifically with bourbon. A whiskey sour can use bourbon, rye, or another style of whiskey.

Feature	Bourbon sour	Rye whiskey sour
Base spirit	Bourbon	Rye whiskey
Typical flavor	Sweeter, vanilla-forward	Spicier, drier
Lemon juice	Yes	Yes
Egg white	Optional	Optional
Texture	Silky when egg white is used	Silky when egg white is used

Choose bourbon for a softer, rounded flavor or rye for a more pronounced spicy character.

A bourbon sour may develop weak foam when the shaker is not shaken vigorously enough, the egg white does not foam readily, or oily residue interferes with aeration.

Problem	Likely cause	Solution
Little foam	Insufficient shaking	Dry shake longer
Thin foam	Egg white amount or formulation	Measure accurately; try another pasteurized brand
Large bubbles	Incomplete aeration	Shake more vigorously
Too sour	Insufficient sweetness	Add ¼ oz syrup
Too sweet	Excess syrup	Reduce syrup slightly
Watery flavor	Excess ice dilution	Shorten the ice shake

For the smoothest result, use a clean shaker, follow the two-stage method, and serve immediately.

What Are the Best Garnishes for a Bourbon Sour?

Aromatic bitters, lemon twists, and cocktail cherries are popular bourbon sour garnishes. Bitters add spice and create an attractive contrast against the pale egg-white foam.

For a classic appearance, place three small drops of bitters on the foam. A lemon twist adds a fresh citrus aroma.

You can serve the drink straight up in a chilled coupe or over a large ice cube in a rocks glass.

You can mix the bourbon, lemon juice, and simple syrup ahead of time and refrigerate the mixture for same-day use. Add pasteurized egg white only when you’re ready to shake and serve.

Egg-white foam is best immediately after shaking, so avoid preparing the finished drink hours in advance.

Frequently Asked Questions

How Much Egg White Goes in a Bourbon Sour?

Use approximately ½ oz (15 ml) of pasteurized egg white per cocktail. This amount provides foam without overwhelming the drink.

Does a Bourbon Sour Taste Like Egg?

No. Egg white mainly contributes texture. Bourbon, lemon juice, and simple syrup determine the primary flavor.

What Is the Best Bourbon for a Sour?

A balanced bourbon with caramel, vanilla, and gentle oak notes works well. A 90–100 proof bourbon is a useful starting point.

Can You Make a Bourbon Sour With Bottled Lemon Juice?

Yes, but freshly squeezed lemon juice usually provides brighter flavor and a cleaner citrus aroma.

Can You Use Maple Syrup Instead of Simple Syrup?

Yes. Start with ½ oz maple syrup, then adjust according to sweetness. Maple syrup adds a distinctive caramel-like flavor.

Can You Use a Whole Egg White in a Whiskey Sour?

Yes, although one large egg white may create more foam than needed. Using ½ oz offers better control over the texture.

What Is a Boston Sour?

A Boston Sour is a whiskey sour made with egg white, producing a smooth texture and foamy top.

How Long Does Bourbon Sour Foam Last?

The foam gradually changes after shaking. Serve the cocktail immediately for the best appearance and texture.