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Whiskey Sour Egg White Recipe

A classic whiskey sour made with bourbon or rye, fresh lemon juice, simple syrup, and pasteurized egg white. A dry shake creates a thick, silky foam while fresh citrus balances the whiskey for a smooth, refreshing cocktail.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 cocktail
Course: Cocktail, Drinks
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 oz 60 ml bourbon or rye whiskey
  • 3/4 oz 22 ml freshly squeezed lemon juice
  • 1/2 oz 15 ml simple syrup
  • 1/2 oz 15 ml pasteurized egg white
  • Ice as needed
  • 3 drops Angostura bitters optional
  • Lemon or orange peel optional, for garnish
  • 1 cocktail cherry optional, for garnish

Method
 

  1. Chill a coupe glass in the freezer, or fill a rocks glass with fresh ice while preparing the cocktail.
  2. Add the bourbon or rye whiskey, freshly squeezed lemon juice, simple syrup, and pasteurized egg white to a cocktail shaker without ice.
  3. Seal the shaker tightly and dry shake vigorously for 20–30 seconds to aerate the egg white and create a thick foam.
  4. Open the shaker and add a generous handful of ice.
  5. Seal again and shake vigorously for another 10–15 seconds until the cocktail is well chilled.
  6. Double strain the cocktail through a cocktail strainer and fine-mesh strainer into the chilled glass.
  7. Let the drink rest for 10–15 seconds so the egg white foam rises and forms a smooth layer on top.
  8. Add a few drops of Angostura bitters if desired, then garnish with a lemon peel, orange peel, or cocktail cherry.
  9. Serve immediately.

Notes

Use pasteurized egg white, because the egg white remains uncooked in this cocktail. Freshly squeezed lemon juice gives a cleaner, brighter flavor than bottled juice. Dry-shaking before adding ice is important for developing the foam, and double-straining helps create a smoother finished drink.