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Bourbon Sour Recipe With Egg White topped with creamy foam, aromatic bitters, and a fresh lemon twist in a coupe glass.

Bourbon Sour Recipe With Egg White

Make a smooth and frothy bourbon sour with bourbon whiskey, fresh lemon juice, simple syrup, and pasteurized egg white. This easy cocktail takes just 5 minutes and features a silky foam topping.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 cocktail
Course: Drinks
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 2 oz bourbon whiskey
  • 3/4 oz fresh lemon juice
  • 1/2 oz simple syrup
  • 1/2 oz pasteurized egg white
  • Ice cubes as needed
  • 2 –3 drops aromatic bitters optional garnish

Method
 

  1. Pour bourbon whiskey, fresh lemon juice, simple syrup, and pasteurized egg white into a clean cocktail shaker.
  2. Shake vigorously without ice for 15–20 seconds to aerate the egg white and create a thick, silky foam.
  3. Open the shaker and add several ice cubes.
  4. Close the shaker and shake vigorously for another 10–15 seconds until the cocktail is thoroughly chilled.
  5. Double-strain the cocktail through a fine-mesh strainer into a chilled coupe or rocks glass.
  6. Garnish with 2–3 drops of aromatic bitters or a fresh lemon twist. Serve immediately while the foam is fresh.

Notes

  • For the best foam: Dry shake without ice for 15–20 seconds before adding ice and shaking again.
  • Egg white safety: Use pasteurized liquid egg whites to reduce food-safety risks associated with raw eggs.
  • Sweetness adjustment: Use ¼ oz simple syrup for a tart cocktail or ¾ oz for a sweeter version.
  • Carton egg whites: Plain pasteurized carton egg whites work well, although foam volume may vary by brand.
  • Without egg white: Omit the egg white and shake the remaining ingredients with ice.
  • Make ahead: Mix bourbon, lemon juice, and simple syrup in advance. Refrigerate and add the egg white just before shaking and serving.
  • Serving: Best enjoyed immediately while the foam is fresh.