Kentucky Sour with Lemon Verbena 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 drafted and published.

A refined whiskey sour featuring Kentucky bourbon, house-made lemon verbena syrup, and a velvety egg white foam that melts on the tongue. This recipe, ready in about 5 minutes, brings together Kentucky straight bourbon, fresh lemon juice, and lemon verbena 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 190 calories and feeds 1, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Add this recipe to your weekly plan" 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: 5 min Serves 1 Cocktails cuisine 190 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a cocktail shaker, combine 2 oz bourbon, 3/4 oz fresh lemon juice, 1/2 oz lemon verbena syrup, and 1/2 oz egg white.
  2. Step 2: Add ice to fill the shaker, then dry shake vigorously for 15 seconds until frothy and the shaker becomes cold to the touch.
  3. Step 3: Add fresh ice, then shake again for 10 seconds until well-chilled and the foam is dense and billowy.
  4. Step 4: Strain into a chilled coupe glass, garnish with a lemon twist, and express the oils over the drink by twisting the peel over the surface.

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