The Smoked Whiskey Sour
Recipes
Fresh lemon balances the bourbon beneath a soft foam cap. A brief smoke infusion finishes the drink just before serving.
23 August 2026
Ingredients
- 2 oz bourbon
- ¾ oz fresh lemon juice
- ½ oz simple syrup
- 1 pasteurized egg white or ¾ oz aquafaba
- Ice for shaking
- A small pinch of your chosen wood chips
Make the cocktail
- Shake the bourbon, lemon juice, syrup and egg white or aquafaba without ice for 15 seconds to build the foam.
- Add ice and shake again until cold. Strain into a stable rocks glass and let the foam settle.
- Rest the disc across the rim and place the barrel horizontally on top. Remove its upper half and add the chips to the screen.
- Light the chips with the butane torch. Remove the flame once they smoulder and let a light veil of smoke collect above the foam.
- Lift the smoker and serve straight away.