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Whiskey Sour
Whiskey Sour

Whiskey Sour

  • 2 oz. bourbon whiskey
  • 3/4 oz. lemon juice
  • 3/4 oz. simple syrup
  • 1 egg white
  • 2 dashes Angostura bitters
223 cal


Crack an egg and extract the white into a shaker, discarding the yolk. In another mixing vessel (either a glass if you are working with a single cup shaker, or the other half of a two cup shaker set), add the simple syrup, lemon juice, and your whiskey. Combine these ingredients into the egg white shaker and shake the concoction vigorously for 45-60 seconds to get a good froth. Open it up and add enough ice to match the liquid. Shake again for 15-20 seconds or until the outside of the shaker is frosty (you'll hear the ice beginning to break up around this time). Strain the results (gate open, if using a Hawthorne strainer) into a coupe glass. Let the drink sit for a while as the egg sets up and the foam rises to the top. Toss a couple dashes of Angostura bitters on top for decoration and enjoy.

Additional Notes

A lower proof bourbon works best here, as the egg white doesn't seem to foam up as well against the higher numbers. I've found 90 proof is best, personally.