Citrus-Honey Whiskey Sour with Egg White Foam

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

A smooth and tangy whiskey sour balanced with honey sweetness and topped with a delicate egg white foam. This recipe, ready in about 5 minutes, brings together bourbon whiskey, fresh lemon juice, honey syrup (1:1 honey and water) for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 180 calories and feeds 1, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 oz bourbon whiskey
• 1 oz fresh lemon juice
• 3/4 oz honey syrup (1:1 honey and water)
• 1 egg white
• 2 dashes Angostura bitters

The shaker and jigger we’d mix this with → Best Bar Tools for 2026: Shakers, Jiggers & Strainers Worth Buying

Instructions

1. Step 1: Add 2 oz bourbon whiskey, 1 oz fresh lemon juice, 3/4 oz honey syrup, and 1 egg white into a cocktail shaker without ice. Shake vigorously for 15 seconds (dry shake) to emulsify the egg white.
2. Step 2: Fill the shaker with ice cubes to the brim and shake again vigorously for 15 seconds until the shaker is frosty.
3. Step 3: Double strain the cocktail through a fine mesh strainer into a chilled coupe glass to remove ice shards and create a smooth foam.
4. Step 4: Carefully drop 2 dashes of Angostura bitters onto the foam and use a toothpick to gently swirl for a decorative pattern.
5. Step 5: Garnish with a thin lemon twist expressed over the surface, twisting to release oils, then rest it on the rim.