Honey-Lavender Whiskey Sour with Egg White Foam

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A silky smooth whiskey sour enhanced with floral lavender honey syrup and topped with a frothy egg white foam for elegance. This recipe, ready in about 10 minutes, brings together bourbon whiskey, fresh lemon juice, lavender honey syrup 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 210 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.

Prep: 10 min Serves 1 Cocktails & Beverages cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Add 2 oz bourbon whiskey, 1 oz fresh lemon juice, 3/4 oz lavender honey syrup, and 1 large egg white into a cocktail shaker without ice.
  2. Step 2: Dry shake vigorously for 20 seconds to emulsify the egg white and create foam.
  3. Step 3: Fill the shaker with ice cubes to the brim and shake again for 15 seconds until the shaker is frosty cold.
  4. Step 4: Double strain through a fine mesh strainer into a chilled coupe glass to ensure a smooth texture.
  5. Step 5: Garnish by sprinkling a small pinch of dried lavender buds on the foam and express a lemon twist over the surface before resting it on the rim.

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