Ingredients

   
2 oz bourbon
3/4 oz lemon juice, freshly squeezed
1/2 oz simple syrup
1/2 oz egg white (optional)
  Angostura bitters, for garnish

Steps

  1. Add bourbon, lemon juice, simple syrup, and egg white (if using) to a shaker. Dry-shake for 30 seconds without ice.

  2. Add ice and shake again for 15–20 seconds until well-chilled.

  3. Strain into a rocks glass over fresh ice, or into a coupe without ice.

  4. Garnish with 3–4 drops of Angostura bitters.

Analysis

Total drink: ~130g (after shaking; 2 oz bourbon at 45%, ¾ oz lemon, ½ oz simple, egg white)

Component Amount % of drink
Alcohol (ethanol) ~21g 16.4%
Sugar ~8g 5.8%
Water + dilution ~101g 77.8%

The textbook sour — ~16% ABV finished, balanced just off-dry at ~6%. A classic 2:¾:½ spirit:sour:sweet ratio; shaking adds ~45g dilution and (with egg white) the silky foam. Bourbon’s own sweetness rounds the lemon, which is why it needs less added sugar than a gin sour. Skip the egg for a cleaner, sharper drink.

Notes

  • The dry shake (no ice) aerates the egg white for a silky foam. Skip it if omitting the egg.
  • Without egg white the drink is cleaner and more refreshing; with it, richer and more dessert-like.
  • Bourbon is the easiest choice — its natural sweetness complements lemon well. Rye works too for a spicier version.