Bourbon Sour Recipe

Measure 2 oz of bourbon whiskey and set aside.

Juice fresh lemons until you have 0.75 oz of lemon juice. Measure 0.75 oz simple syrup.

Dry shake (if using egg white)

If using egg white for a frothy texture, add 0.5 large egg white (about half a large egg) to the shaker with the bourbon, lemon juice, and simple syrup. Without ice, dry shake vigorously for 10–15 seconds to emulsify and build foam.

Wet shake

Add ice to the shaker (about 6–8 large cubes). Seal and shake vigorously for 12–15 seconds to chill and dilute. If you did a dry shake, this wet shake will further aerate and chill the cocktail.

If not using egg white, combine bourbon, lemon juice, and simple syrup in a shaker with ice and shake vigorously for 12–15 seconds.

If you like a touch of bitters, add 1–2 dashes of Angostura bitters into the shaken mixture or drop onto the foam after pouring for aroma and a decorative pattern.

Strain the cocktail into a rocks glass over one large ice cube or double-strain into a chilled coupe if serving up. Use a fine strainer if egg white was used to catch any solids.

Garnish with a lemon wheel or twist and a maraschino cherry. If using bitters and egg white foam, you can add 2 dashes of Angostura bitters on the foam and use a toothpick to create a simple pattern.

Serve immediately.

Use fresh, cold ice for shaking and a large clear ice cube for serving to minimize dilution while keeping the drink cold.