Classic Creamy Whiskey Sour with Egg White
A smooth and velvety whiskey sour cocktail featuring a frothy egg white crown, balanced lemon tartness, and a touch of sweetness for a timeless and indulgent drink.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 serving 1x
- Category: Cocktail
- Cuisine: American
Ingredients
Scale
- 2 oz bourbon or rye whiskey
- 3/4 oz fresh lemon juice
- 1/2 oz simple syrup
- Egg white from 1 large egg
- Ice (4-5 medium cubes)
- Optional: 2 dashes Angostura bitters
Instructions
- Juice fresh lemons until you have about 3/4 oz (22 ml) of lemon juice. Strain out any seeds or pulp.
- Separate the egg white from one large egg and set aside.
- In a cocktail shaker, combine 2 oz bourbon or rye whiskey, 3/4 oz fresh lemon juice, 1/2 oz simple syrup, and the egg white.
- Seal the shaker and dry shake vigorously for about 15 seconds to emulsify the egg white and create froth.
- Add 4-5 medium ice cubes to the shaker and shake vigorously for another 15-20 seconds to chill and thicken the foam.
- Strain the mixture into a chilled coupe or old fashioned glass using a Hawthorne strainer.
- Optionally, add 2 dashes of Angostura bitters on top of the foam and create swirls with a toothpick.
Notes
Dry shaking before adding ice is essential to create the signature frothy head. Use fresh lemon juice for best flavor. Pasteurized egg whites or aquafaba can be used as safe alternatives to raw egg whites. Chill glassware beforehand to keep the cocktail cold longer.
Nutrition
- Serving Size: 1 cocktail (approxim
- Calories: 170
- Sugar: 5
- Carbohydrates: 5
- Protein: 0.5
Keywords: whiskey sour, cocktail, egg white, creamy whiskey sour, bourbon cocktail, rye whiskey, classic cocktail, simple syrup, lemon juice