Whiskey Sour with Egg White (Boston Sour Recipe)
A whiskey sour with egg white is one of those cocktails that feels fancy without any fuss. This shaken cocktail blends bourbon, fresh lemon juice, simple syrup, and an egg white to create a bright citrus base with a smooth, silky texture and a creamy foam cap on top.
Servings: 1 cocktail
Ingredients
- 2 ounces bourbon
- ¾ ounce freshly squeezed lemon juice
- 1 ounce orange juice
- 1 ounce simple syrup
- 4 dashes orange bitters
- 1/2 tsp grenadine syrup
- 1 egg white
- Orange slices for garnish
Instructions
- Combine liquid ingredients along with the egg white into shaker with a tight seal.
- Dry shake without ice for 10 seconds, then add a few ice cubes to the shaker and shake again for 20 seconds.
- Strain into a glass and garnish with an orange slice.
Notes
Tips for a Perfect Sour Cocktail
- A dry shake is key! Shaking without ice first helps the egg white whip into a stable, silky foam. Some bartenders prefer a reverse dry shake (with ice first, then without), but I’ve always had the best results starting with a dry shake.
- For a bourbon whiskey sour that’s extra smooth, I tend to reach for Bulleit or Maker’s Mark.
- If raw eggs make you uneasy, pasteurized egg whites work well, or you can make an aquafaba whiskey sour using chickpea liquid.