Regular cocktails are boring. Amp your game up and impress everyone with this unique twist on a classic sour.

Technically, this recipe is for a Whiskey Sour. I don’t ever buy regular whiskey. If you do, just replace the bourbon with the same measurement of whiskey. Even though it is called an egg white bourbon sour….

Bourbon differs from whiskey in that it must be made in America, must be made from a fermented mash of at least 51% corn, must be distilled at no more than 160 proof (stored at no more than 125), and must be free of any additives. Use a good bourbon for this, you’ll taste the difference.

Most sour recipes will use simple syrup. If you know me, you know I don’t incorporate pure sugar into anything I make- unless it’s a dessert (or a classic old fashioned, there’s nothing I can do to change that one). We’re going to use honey syrup. To make honey syrup, combine 1 cup of honey and 1/2 cup of water over medium heat and stir until combined.

Why is there an egg white in my egg white bourbon sour?

To make it foam. That’s all. The proteins from the egg whites fluff up during dry shaking, which makes this egg white bourbon sour look absolutely beautiful.

I won’t bore you with any stories, let’s just get to the recipe. I know what you came for.

Here’s what you need :

• 2 oz bourbon (Knob Creek is my go-to, Contradiction is also good here)
• 1 egg white
• 3/4 oz honey syrup
• 3/4 oz lemon juice
• Cocktail Shaker

Add egg white and bourbon to a shaker and dry shake (without ice). Add the rest of the ingredients and ice and shake for 30 seconds.

Pour over ice, and enjoy!