Whiskey Sour with Egg (Smooth & Frothy Classic)
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.
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
- 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.
- What’s a Boston Sour? When you add egg white to a classic whiskey sour, it technically becomes a Boston Sour. Same great base, just foamier and fancier.
- 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.