Whiskey Sour – Egg White or Vegg White?

At its core, a Whiskey Sour is whiskey, lemon and sugar. Egg white is not required for a drink to be a Sour, but it changes the texture considerably and creates the dense foam many people associate with a modern Whiskey Sour. A vegan foaming alternative such as Vegg White can offer a similar function without egg.

Whiskey Sour starting recipe

• 5 cl bourbon or another whiskey
• 3 cl fresh lemon juice
• 2 cl simple syrup
• About 2 cl pasteurised egg white – or Vegg White according to the product directions
• Ice

Always taste the balance because whiskey strength, lemon acidity and syrup concentration vary.

With or without egg white?

Without egg white, the Sour is fresher, sharper and more direct. With egg white, the mouthfeel becomes softer and creamier and the acidity often feels rounder. The foam also gives you a surface for bitters or garnish.

Egg white vs Vegg White

Egg white

Egg white gives the classic texture and can create very stable foam. In a bar, however, handling, allergens and food safety require attention. Pasteurised egg white is often easier to dose consistently than cracking fresh eggs to order.

Vegg White

If you want to avoid egg or offer a vegan version, Vegg White is an option. Follow the dosage stated on the product. The practical advantage is repeatable foam without egg.

How to create good foam

1. Add all ingredients except ice to the shaker.
2. Dry shake hard to build the foam.
3. Add ice and shake again to chill and dilute.
4. Strain into a chilled glass or over fresh ice.

A cocktail strainer keeps the serve clean. Our cocktail strainer guide explains Hawthorne, Julep and fine strainers.

Reverse dry shake

You can also shake with ice first, strain out the ice, then shake again without ice. This can produce particularly fine, dense foam. Use whichever method you can repeat consistently.

Which glass?

Whiskey Sour works in a lowball over fresh ice or straight up in a smaller cocktail glass. Browse whiskey and lowball glasses or read our whiskey glass guide.

Ice and dilution

The drink should be cold but not thin. Shake with plenty of hard ice and optionally serve over one large cube. Our guide to large and small ice cubes covers the difference.

Why does the foam collapse?

• Shaking too briefly or gently.
• Too much liquid relative to the foaming component.
• Fat or residue in the shaker.
• Incorrect dosage of the selected foam product.

Clean equipment matters; see how to clean a cocktail shaker.

FAQ

Does Whiskey Sour need egg white?

No. The Sour structure works without it, but egg white or an alternative creates creamier texture and foam.

Should it taste of egg?

A properly balanced Whiskey Sour should not have an obvious egg flavour.

Can Vegg White be used in other Sours?

Yes. Always follow the product’s dosage and use instructions.