Virgin Whiskey Sour

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Prep Time 5

Course Beverage

Servings 1 servings

Equipment

Cocktail Shaker
Fine mesh strainer
Jigger or Measuring Cup
Rocks Glass
Bar Spoon

Ingredients

2 oz Apple Cider Vinegar diluted with 4 oz water as whiskey alternative
1 oz Fresh Lemon Juice about 1/2 large lemon, strained
3/4 oz Honey Syrup 2 parts honey mixed with 1 part warm water
1 Pasteurized Egg White for foam and texture
2 dashes Angostura Bitters halal-certified, optional
1 cup Ice Cubes for shaking and serving
1 Fresh Lemon Wheel for garnish
1 sprig Fresh Thyme for aromatic garnish

Instructions

Prepare honey syrup by mixing 2 tablespoons honey with 1 tablespoon warm water until fully dissolved. Set aside to cool.
Add diluted apple cider vinegar, fresh lemon juice, honey syrup, and pasteurized egg white to cocktail shaker without ice.
Perform a dry shake (without ice) vigorously for 15-20 seconds to create initial foam structure.
Add ice cubes to shaker and shake vigorously again for another 15-20 seconds until well-chilled and foamy.
Double strain through fine-mesh strainer into rocks glass filled with fresh ice.
Add 2 dashes of halal-certified Angostura bitters on top of foam, if using.
Garnish with fresh lemon wheel and thyme sprig. Serve immediately while foam is at its peak.

Notes

FOOD SAFETY:
Use only pasteurized egg whites to eliminate salmonella risk, especially important for children, pregnant women, elderly, and immunocompromised individuals.

SHAKING TECHNIQUE:
The double-shake method (dry shake first, then with ice) is crucial for achieving proper foam texture. Insufficient shaking results in weak foam that dissipates quickly.

STORAGE:
Best consumed immediately for optimal foam and temperature. Honey syrup can be prepared up to 1 week ahead and stored refrigerated.

TROUBLESHOoting:
If foam doesn't form properly, ensure egg white is fresh and room temperature before shaking. Shake more vigorously if needed.

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