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    Home » Classic Cocktails » Classic Whiskey Sour Cocktail with Egg White

    Published: Aug 7, 2020 · Modified: Feb 26, 2022 by Kevin Mayfield · This post may contain affiliate links.

    Classic Whiskey Sour Cocktail with Egg White

    Jump to Recipe Print Recipe

    This tart and frothy drink, whipped up with egg whites, is enjoying popularity once again thanks to Leonardo DiCaprio's character in the movie Once Upon a Time, in Hollywood.

    The famous, frothy Whiskey Sour mid century cocktail

    In our house we've had many debates about cocktails made with egg white. Nancy's great-grandfather was a famous bartender who wrote a drinks guide in 1914. In fact, I use his book to research drinks, and it is shown in some of our cocktail photos. The first time we read through it we noticed many drink recipes contained egg white. Nancy thought it sounded gross. I couldn't really disagree.

    The last time I gave much thought to drinking raw eggs was when I watched Sylvester Stallone do it in Rocky. (Yes, I tried it a few times back in the day. No, I didn't get sick. Yes, I think it's gross now.)

    So, it was with some trepidation one night when, at our speakeasy, the bartender served me a drink made with egg white. Much to my surprise, it tasted great. In addition to giving it more texture and flavor, it just looks frothy and delicious. Now I'm a believer!

    Which brings us to the Whiskey Sour. This cocktail originated around the time of the American Civil War, and has fallen in and out popularity several times since. I was recently reminded of this classic while watching one of the coolest movies about the end of the mid century era, Once Upon a Time, In Hollywood. The main character, Rick Dalton, shakes one up at his home bar -- egg white included -- and pours it into an ornate beer stein to sip while learning his lines as he floats in his pool. The only problem comes when, the next morning, he laments having had eight of them!

    How to Make a Whiskey Sour. Wet or Dry?

    There are a few different ways to make a drink containing egg white. When using a cocktail shaker you can mix it either "wet" or "dry," meaning with or without the ice. You can even make it wet, strain it out, remove the ice and shake it "dry" again. You are shaking to ensure you get the egg integrated into the other ingredients to form that smooth, creamy topping. Or you can mix the egg white separately with a whisk until they are nice and thick to give your cocktail a frosty look.

    What you'll need

    This is a classic recipe that consists of that bartending holy trinity: spirit, sugar, citrus. You should have:

    • Bourbon
    • Fresh lemon juice
    • Simple syrup
    • One fresh egg

    Tips for a successful Whiskey Sour

    There's not much to making this drink, but follow these tips to make it great every time:

    1. Use fresh squeezed lemon juice.
    2. Test to find your balance of sugar to lemon. I sometimes cut back the lemon to ¾ oz and up the simple syrup to a full ounce to make it less sour.
    3. Start with a dry shake and then add ice and shake it again. Shake it a little longer than you think you should, and keep going!
    4. If you follow the directions above, you will end up with a frothy drink--which I happen to like, but not everybody does. If you prefer a less frothy drink, shake for less time and let it sit and separate.

    Frequently Asked Questions

    Why do you put egg white in a whiskey sour?

    Bartenders add whipped egg whites to a cocktail to give the drink a more rich, silky drinking texture.

    Is it safe to drink egg white in cocktails?

    The risk is apparently minimal and here in the US it is safe enough. Many of the eggs we use to cook with are pasteurized and most chickens are now vaccinated for Salmonella. However, like anything in life really is safe!

    Similar Cocktails

    You may also enjoy these other cocktails:

    The Smooth Classic Manhattan cocktail is Easy to Enjoy

    The Original Old Fashioned Cocktail is a Longtime Favorite.

    How do you make your Whiskey Sours with or without egg white?

    Classic Whiskey Sour Cocktail with Egg White

    Kevin Mayfield
    This mid 1800's classic cocktail combines the holy trinity of cocktail making: spirit, sugar, and citrus to form a smooth, satisfying drink that oozes old school charm.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Total Time 5 minutes mins
    Course Classic Cocktails
    Cuisine American
    Servings 1 Cocktail
    Calories 249 kcal

    Ingredients
     
     

    • 2 ounces Bourbon
    • 1 ounce fresh squeezed lemon juice
    • ¾ ounce simple syrup
    • 1 small egg, separated

    Instructions
     

    • Add the egg white, bourbon, lemon juice and simple syrup into cocktail shaker. Shake for 15 seconds.
    • Add scoop of ice to shaker and shake vigorously for another 15-20 seconds.
    • Strain into a coupe glass and top with a Luxardo cherry for garnish.

    Notes

    You can make this drink without the egg white if you like
    If you are unsure how to separate out an egg yolk, just follow these simple steps:
    • Crack fresh egg over a small bowl.
    • Grasp a half of egg shell in each hand and pour the egg yolk back and forth between egg shells letting the egg white separately fall into the dish.
    In order for this drink to work, you must not get any yolk in the drink mixture.

    Nutrition

    Calories: 249kcalCarbohydrates: 18gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 141mgSodium: 67mgPotassium: 96mgFiber: 1gSugar: 16gVitamin A: 207IUVitamin C: 11mgCalcium: 26mgIron: 1mg
    Keyword 1950's cocktails, bourbon drinks, egg white cocktails, Movie Cocktails, once upon a time in Hollywood
    Tried this recipe?Let us know how it was!

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      Simple Amaretto Sour Cocktail
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    • Screw driver cocktail in a tall glass with orange slice and orange straw.
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    About Kevin Mayfield

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    Nancy and Bentley

    Hi, I'm Nancy! Welcome to Flourchild where I share classic mid-century recipes from the 1940's - 1970's. I feature many vintage handwritten recipes, and provide modern shortcuts and a variety of healthy and special diet-friendly versions whenever possible. Join me in exploring the delicious flavors and from-scratch cooking techniques of our past!

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