Whiskey Sour with Egg (Smooth & Frothy Classic)

Published Dec 31, 2019 Updated Jul 09, 2025

5 from 4 votes

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This is my go-to whiskey sour recipe with egg white for that signature silky foam, a hint of orange bitters, and a flavor balance that hits all the right notes!

A whiskey sour cocktail served in a highball glass with a thick layer of egg white foam, garnished with a maraschino cherry and curled orange peel, photographed on a rustic wood surface.

Why You’ll Love This Whiskey Sour

I still remember the very first whiskey sour I ever ordered at 21 years old, feeling all kinds of fancy. The bartender shook it up like a magic trick, poured it with a flourish, and topped it with the prettiest little foam cap I’d ever seen. One sip in, and I was hooked. Smooth bourbon, zesty citrus, that creamy white layer floating on top, it was everything I never knew a cocktail could be. Fast forward a few years (and cocktails) later, and I knew I had to learn to make this classic at home. I grabbed myself a proper cocktail shaker, learned the dry shake method, and after a few test runs, I finally nailed it!

This isn’t just any whiskey sour, it’s the cocktail bar version, made right in your own kitchen. With fresh lemon juice, orange juice, simple syrup, and bourbon, this recipe plays well with game day apps like my High Protein Pizza Dip with Hot Honey too. It’s the perfect balance of tart, sweet, and strong.

The secret to that cloud-like white foam on top? A fresh egg white, shaken until frothy. That creamy top gives the cocktail a rich, velvety mouthfeel without changing the flavor. It’s what turns a regular whiskey sour into what’s known as a Boston Sour. And don’t worry, this cocktail may look fancy, but it takes just under 3 minutes to make. Your friends will think you hired a mixologist, but only you’ll know the secret!

Ingredients You’ll Need

Here’s a quick rundown of the key ingredients for the best homemade whiskey sour! Be sure to check the recipe card below for the full recipe and exact measurements.

Flat lay of whiskey sour ingredients on a white countertop, featuring bottles of bourbon and orange bitters, alongside fresh lemons, oranges, egg whites, grenadine, and simple syrup.

Bourbon: I love a smooth, mid-range bourbon, but rye whiskey works beautifully too if you want a spicier finish.
Fresh Lemon Juice: Always use fresh lemon juice, this gives your cocktail that classic citrus zip.
Orange Juice: Adds just a touch of sweetness and complexity.
Simple Syrup: Balances out the tart lemon; swap for maple syrup for an earthier take.
Orange Bitters: Just a few dashes to deepen the flavor profile.
Grenadine Syrup: Optional for a hint of red color and sweetness, though not traditional in a whiskey sour. I love the little flavor twist it brings.
Egg White: The star of the show. It creates that signature white foam on top and makes the drink feel creamy and luxe. If you’re nervous about using raw eggs, you can use pasteurized egg whites or omit them entirely for a more classic whiskey sour without the foam.
Orange Slices: For garnish, because we eat (and sip) with our eyes first!

How to Make a Whiskey Sour with Egg

Step 1: Add bourbon, lemon juice, orange juice, simple syrup, grenadine, bitters, and egg white to a cocktail shaker with no ice.

Step 2: Dry shake vigorously for 10 seconds. This builds the foam and emulsifies the egg white.

Step 3: Add a few ice cubes, seal, and shake again for 20 seconds until chilled.

Step 4: Strain into a chilled rocks glass filled with fresh ice and garnish with an orange slice. A chilled glass keeps the cocktail crisp and enhances the foam presentation.

Close-up shot of a whiskey sour cocktail in a chilled glass, showcasing velvety egg white foam, an orange twist, and a maraschino cherry on top.

Mac’s Pro Tip

Tips for a Perfect Sour Cocktail

Dry Shake = Best Shake: Shaking without ice first allows the egg white to foam. Some bartenders prefer a “reverse dry shake” (ice first, then shake again without it), but I find dry shake first always gives me the silkiest result.
Best Whiskey Picks: Use what you love! I like Bulleit or Maker’s Mark for a smoother finish, but if you love spice, go with rye whiskey.
Cocktail Kit Must-Haves: If you want to play bartender at home, I highly recommend investing in a solid set. Mine includes a shaker, jigger, strainer, and mixing spoon – and I use it all the time.

Pair it with these Chopped Pork Bites with Garlic Honey for a cozy night in, or serve it alongside Prosciutto Wrapped Mozzarella with Hot Honey Balsamic Dressing at your next dinner party.

Whiskey Sour FAQs

Is it safe to drink a whiskey sour with egg?

Yes, especially when you use pasteurized eggs. The alcohol and citrus also help mitigate bacteria. If you’re still unsure, opt for a store-bought pasteurized egg white.

What’s the best substitute for egg white if I’m allergic?

You can use aquafaba (chickpea brine) as a vegan, allergy-friendly substitute. Use about 1 tablespoon per drink.

What is the dry shake method?

A dry shake means shaking your cocktail ingredients without ice first to foam the egg white. You then shake again with ice to chill the drink.

Can I make whiskey sours in a batch for a party?

Yes! You can scale the ingredients and shake in small batches to maintain the foam. Just prep the citrus and simple syrup ahead of time.

Can I use maple syrup instead of simple syrup?

Absolutely! Maple syrup adds a cozy depth and slight molasses flavor. Use a 1:1 swap.

What gives the cocktail its foam top?

The egg white, combined with vigorous shaking, creates a beautiful white foam. It’s the signature look of a Boston Sour and adds that smooth, creamy mouthfeel.

Whether you’re impressing guests or treating yourself after a long week, this whiskey sour with egg is a true showstopper. Creamy, citrusy, balanced, and quick to make, this classic cocktail never goes out of style.

Let me know how yours turns out in the comments, and don’t forget to check out my Pineapple Rum Punch Cocktail or my Jack Frost Cocktail with Empress Gin if you’re craving something fruity next.

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