Coconut-washed bourbon gives a sour a soft, satin texture without turning it into a tropical cliché. The coconut should round the bourbon and soften the lemon, leaving only a gentle aroma after the sip.
Coconut-Washed Bourbon Sour
Prep time: 5 to 8 minutes (with prepared ingredients)
Ingredients
- 2 oz coconut-washed bourbon
- 3/4 oz fresh lemon juice
- 3/4 oz simple syrup
- 1 egg white or 3/4 oz aquafaba
- Fresh nutmeg, optional
Method
- Add all ingredients to a shaker without ice.
- Dry shake firmly.
- Add ice and shake again.
- Double strain into a coupe.
- Garnish lightly with nutmeg if desired.
Bar Tools
- Cocktail shaker
- Strainer
Whiskey Scene Notes
Use refined coconut oil for subtle texture or virgin coconut oil for a more obvious coconut note.
Choosing the Whiskey
Choose a bourbon with vanilla, toasted oak, or banana bread notes. Avoid very smoky or tannic bottles.
Technique Notes
The wash should be filtered until clear. Any lingering oil will weigh down the foam and flatten the sour.
Pairing Suggestions
Pair with coconut shrimp, lemon chicken, vanilla custard, or lightly spiced roasted vegetables.
Variations
- Use lime instead of lemon.
- Add a small measure of pineapple syrup.
- Serve over crushed ice for a longer summer version.
Hosting and Service
Serve immediately after shaking so the foam stays fresh. This drink photographs well with a simple pale garnish and no clutter.
