Bourbon Sour with Egg White

Bourbon Sour with egg white: texture-first method

If you want a richer mouthfeel and a stable foam cap, egg white is the most effective upgrade. The flavor stays familiar, but texture and aroma delivery improve significantly.

Why dry shake matters

The dry shake (without ice) denatures proteins and traps air.
The second shake (with ice) chills and dilutes to serving balance.

Skipping dry shake is the fastest way to get weak foam.

Safety and handling

• Use fresh eggs from a reliable source.
• Keep shells clean and avoid shell fragments in shaker.
• Serve immediately after shaking.

For lower-risk service in high volume, pasteurized egg whites are practical.

Troubleshooting

• Foam collapses quickly: shake harder during dry phase.
• Foam too thick: reduce egg white to 20 ml.
• Drink too tart: increase syrup by 5 ml.

Internal links

• Bourbon Sour
• Whiskey Sour
• Old Fashioned