Shaken Classic Whiskey Sour with Egg White Foam

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A smooth and tangy whiskey sour balanced with fresh lemon juice and a creamy egg white foam that adds a silky texture. This recipe, ready in about 5 minutes, brings together bourbon whiskey, fresh lemon juice, simple syrup (2:1 sugar to 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 simple syrup (2:1 sugar to 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 simple syrup, and 1 egg white to a cocktail shaker without ice.
2. Step 2: Shake vigorously for 15 seconds to emulsify the egg white and ingredients, creating a frothy texture.
3. Step 3: Add ice cubes filling the shaker to the brim and shake again for 12 seconds until the shaker is frosty cold.
4. Step 4: Double strain through a fine mesh strainer into a chilled coupe glass to ensure smoothness.
5. Step 5: Garnish with 2 dashes of Angostura bitters dropped on the foam, then use a toothpick to create a swirl pattern.
6. Step 6: Serve immediately with no additional ice to maintain the foam’s texture.