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Vodka Sour

A refreshingly simple yet sophisticated cocktail with perfect balance of spirit, citrus, and sweetness, featuring a velvety texture from egg white that transforms it into something genuinely memorable.
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Prep Time 2 minutes
Total Time 2 minutes
Servings: 1 cocktail
Course: Drinks and Beverages
Cuisine: Classic American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 ounces 60 ml vodka
  • 0.75 ounces 22 ml fresh lemon juice
  • 0.5 ounces 15 ml simple syrup
  • 1 egg white from one large egg
  • Ice cubes as needed for shaking and chilling
  • Lemon twist or cherry optional garnish

Equipment

  • Cocktail shaker (Boston shaker or standard shaker)
  • Jigger or measuring spoon
  • Strainer (Hawthorne strainer)
  • Cocktail glass (coupe or rocks glass)
  • Bar spoon
  • Citrus juicer

Method
 

  1. Fill your coupe or rocks glass with ice and let it sit while you prepare the cocktail to chill the glass.
  2. Pour 2 ounces of vodka into your cocktail shaker using a jigger for accuracy.
  3. Squeeze 0.75 ounces of fresh lemon juice into the shaker.
  4. Add 0.5 ounces of simple syrup to balance the lemon's acidity.
  5. Separate one large egg white into the shaker, leaving the yolk behind.
  6. Close the shaker and shake hard for about 10 seconds without any ice to emulsify the egg white.
  7. Open the shaker and fill it with fresh ice cubes, then close it again and shake vigorously for 10 to 12 seconds to chill the drink.
  8. Empty the ice from your glass and place a strainer over the shaker. Pour the cocktail slowly into the glass to preserve the foam layer on top.
  9. Express a lemon twist over the top to release the oils, then drop it in as garnish, or add a cherry if you prefer. Serve immediately.

Notes

Always use freshly squeezed lemon juice for best results. The dry shake without ice is essential for creating the signature silky foam. If concerned about raw eggs, use pasteurized egg whites from a carton (0.5 ounces). For a vegan version, replace egg white with 0.5 ounces of aquafaba.