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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.

lemon juice
simple syrup
egg white