Creamy Whiskey Sour Cocktail Recipe with Fluffy Egg White Foam Made Easy
A creamy whiskey sour cocktail featuring a fluffy egg white foam that balances bright citrus with smooth bourbon, perfect for cozy nights and impressing guests.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Category: Cocktail
- Cuisine: American
Ingredients
Scale
- 2 oz (60 ml) bourbon whiskey
- 3/4 oz (22 ml) fresh lemon juice
- 1/2 oz (15 ml) simple syrup (equal parts sugar and water)
- Egg white from 1 large egg (about 30 ml)
- 2 dashes Angostura bitters (optional)
- Ice cubes
Instructions
- Separate the egg white carefully into a small bowl, ensuring no yolk is included.
- Add 2 oz bourbon, 3/4 oz fresh lemon juice, 1/2 oz simple syrup, and the egg white into a cocktail shaker without ice.
- Seal the shaker and dry shake vigorously for 15-20 seconds to emulsify the egg white and create fluffy foam.
- Add 4-5 ice cubes to the shaker and shake again for about 15 seconds to chill and dilute slightly.
- Strain the cocktail into a chilled old fashioned or coupe glass using a fine mesh strainer.
- Optionally, add 2 dashes of Angostura bitters on top of the foam and swirl gently with a toothpick.
Notes
Use fresh eggs and fresh lemon juice for best foam and flavor. The dry shake method is essential for fluffy egg white foam. Chill your glass before serving to help foam hold its shape. Pasteurized egg whites can be used as a safer alternative. Simple syrup can be stored in the fridge for up to two weeks.
Nutrition
- Serving Size: 1 cocktail (about 4-
- Calories: 170
- Carbohydrates: 10
- Protein: 1
Keywords: whiskey sour, cocktail, creamy cocktail, egg white foam, bourbon, lemon juice, simple syrup, Angostura bitters, dry shake