Published: · Updated: by Katy McAvoy
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Ginger pairs deliciously with all kinds of bourbon and whiskey. This Ginger Bourbon Sour plays up that perfect pairing alongside a creamy egg white, which gives the co*cktail a silky texture for a decadent sip.
Jump to:
- Ingredients
- How to Make a Ginger Bourbon Sour
- Making Ginger Simple Syrup
- Recipe Tips
- FAQs and Substitutions
- Try These Bourbon co*cktails
- More Delicious co*cktail Recipes You'll Love
- Print the Recipe Card
- Ginger Bourbon Sour co*cktail
I love a twist on a classic co*cktail and you don't get a more classic drink than a whiskey sour co*cktail.
I have always found egg white in drink recipes to be intimidating - something I’d order at a fancy co*cktail bar, but not something I make at home. Then I tried a couple recipes that included egg whites and discovered that not only are they NOT a big deal, but they’re actually pretty fun to make. I definitely feel like a pro bartender every time I make one.
Adding egg white to a co*cktail gives it a silky, creamy texture. If you don't like the idea of consuming raw egg whites in your co*cktail or would like this drink to be vegan, substitute 1 tablespoon of aquafaba (canned chickpea liquid) for the egg white in this recipe or use a few dashes of co*cktail foamer.
This bourbon sour drink is great to serve during the holiday season, since it feels fancy enough for special events. Make this festive co*cktail for the whiskey lovers and bourbon lovers at your next holiday party.
Ingredients
- Bourbon or whiskey
- Ginger simple syrup
- A lemon
- Ginger liqueur
- Egg white
How to Make a Ginger Bourbon Sour
Put everything in a co*cktail shaker with a ball whisk and shake for 15 seconds.(If you don't have a ball whisk, dry shake your co*cktail - without ice - for 30 seconds.)
Note: When you shake up an egg white co*cktail in a three piece co*cktail shaker, pressure will build up inside the shaker. Don't fight this! Don't try to muscle through it or your shaker will explode co*cktail all over your kitchen. (Trust me on this!!)
When you feel the pressure building up, pause, pop off the top of the shaker to release the pressure, then put the top back on and resume shaking. Stopping shaking will in no way impact the texture of your drink and will save you a lot of clean up.
Add ice and shake for an additional 15 seconds.(Shake for 30 seconds if not using a ball whisk.)
Double strain into a coupe glass.
Enjoy!
Making Ginger Simple Syrup
Ginger syrup is quick and easy to make using only 3 ingredients! Pick up some fresh ginger at the grocery store and follow the directions in my ginger simple syrup recipe.
Recipe Tips
- Since this co*cktail is served without ice, skip the rocks glass and serve this one in a coupe glass (or even a martini glass if that's what you have).
- Garnish this drink with a twist of lemon peel or place a few small drops of angostura bitters in the foam on the top of the drink, then carefully run a toothpick through the drops to form designs.
FAQs and Substitutions
What's a ball whisk?
A ball whisk is that metal ball that came in your protein shake blender bottle. You probably have one lying around in a drawer somewhere. It’s not necessary, but will make getting a creamy and dense foam on the top of your co*cktail much easier.
Can I make this drink without a ball whisk?
Absolutely! If you don’t have a ball whisk, shake the co*cktail without ice (a.k.a. dry shaking) for 30 seconds.
My shaker feels like it's going to explode!
When dry shaking your co*cktail in a three piece co*cktail shaker, pressure will build up. If you feel this happening, pause and let the pressure out of the shaker, re-cover, then resume shaking. Do NOT just keep going or your shaker will come open and explode your co*cktail all over. (Trust me on this!!) If you're using a Boston shaker, this shouldn't be an issue.
Can I leave out the egg white?
Absolutely, though the egg white in this co*cktail is what gives it a creamy texture. If consuming uncooked egg white bothers you, substitute 1 tablespoon aquafaba (canned chickpea liquid) for the egg white in the co*cktail or use a few dashes of co*cktail foamer.
Can I substitute bottle lemon juice for fresh juice?
No. There are only 5 ingredients in this recipe. Fresh lemon juice is important in co*cktails.
What bourbon or whiskey should I use?
Use your favorite bourbon or whiskey in this recipe, just make sure it's not flavored - skip the honey, cinnamon, etc.I like Bulleit bourbon or Buffalo Trace bourbon in this drink.
Try These Bourbon co*cktails
More Delicious co*cktail Recipes You'll Love
- Orange Ginger Gin co*cktail (Video)
- Pear Vodka Sour
- Refreshing Apple Orchard Vodka co*cktail is Perfect for Fall
- Three Ingredient Apple Vodka Moscow Mules
- Blackberry Bourbon co*cktail
Print the Recipe Card
Ginger Bourbon Sour co*cktail
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Ginger pairs deliciously with all kinds of bourbon/whiskey. This Ginger Bourbon Sour plays up that perfect pairing alongside a creamy egg white, which gives the co*cktail a silky texture for a decadent sip.
- Author: Katy McAvoy
- Prep Time: 5 min
- Cook Time: 0 min
- Total Time: 5 min
- Yield: 1 co*cktail 1x
- Category: co*cktails
- Method: co*cktail Shaker
- Cuisine: American
Ingredients
Units Scale
- 2 oz bourbon or whiskey
- 1 oz ginger simple syrup
- 0.5 oz fresh lemon juice
- 0.5 oz ginger liqueur
- 1 egg white
Instructions
Put everything in a co*cktail shaker with a ball whisk and shake for 15 seconds.
Add ice and shake for an additional 15 seconds.
Double strain into a coupe glass.
Enjoy!
Notes
If you don’t have a ball whisk, shake the co*cktail without ice (a.k.a. dry shaking) for 30 seconds.
When dry shaking your co*cktail, if you are using a three-piece co*cktail shaker, pressure will build up inside the shaker. If this happens, pause and let the pressure out of the shaker, then resume shaking. If you're using a 2 piece Boston shaker, you likely won't have this issue.
Nutrition
- Serving Size: 1 co*cktail
- Calories: 265
- Sugar: 20.9 g
- Sodium: 55.7 mg
- Fat: 0.1 g
- Carbohydrates: 21.5 g
- Fiber: 0 g
- Protein: 3.6 g
- Cholesterol: 0 mg
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About Katy McAvoy
Katy is the author, photographer, home cook, mixologist, and Michigander behind MittenGirl.com. Since 2017, she's been crafting easy-to-make co*cktails and delicious meals, along with sharing her love of all things Michigan (a.k.a. The Mitten)!
