Whiskey Sour

Whiskey Sour

An OG riff on the pisco sour, this refreshing cocktail was invented by bartender Elliot Stubb in Chile in the late 1800s. Originally made with the tartest of limes, we decided to swap in mellower lemon juice to pair with our bright and fragrant Meyer Lemonpop. The egg white is optional, or for vegans you may choose to use aquafaba (chickpea water) to achieve the drink's signature top foam.


1.5 oz bourbon
1 oz Meyer Lemonpop
.75 oz lemon juice
.5 oz simple syrup
egg white or 1 oz aquafaba


    Combine all ingredients in a cocktail shaker with one ice cube and shake hard for 5 seconds.
    Add four more ice cubes and shake hard for a further 5 seconds.
    Strain into a chilled coupe glass.
    Garnish with Angostura bitters.

    Categories: Classics, Meyer Lemonpop

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