A well-made Whiskey Sour is a drink worth having. A Bonabooch Kombucha Whiskey Sour is in a class of its own, especially when you add an egg white (yes!) and a dash of Angostura bitters.

  • 1 ounce Whiskey⠀⠀⠀⠀⠀⠀
  • 1 ounce Bonabooch Ginger Turmeric Kombucha
  • 2 drops Angostura bitters⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 3/4 ounce simple syrup
  • 3/4 ounce Lemon juice
  • 1 cherry
  • 1 Egg white, small

  1. Combine whiskey, kombucha, simple syrup and lemon juice and shake without ice in a cocktail shaker, then add the egg white. Shake, without ice, for 60 seconds.
  2. Add ice, shake again, then strain: Add ice to the shaker and shake again for 30 seconds. Strain into a cocktail glass and drop the bitters on the top. Serve!


NOTE: You can make a perfectly lovely Kombucha Whiskey Sour by sticking to the original recipe of just whiskey, Kombucha, lemon juice, and simple syrup and bitters. These ingredients balance each other beautifully. But if you want to take your Whiskey Sour to the next level, add an egg white. This will not make your cocktail taste like an egg. Instead, the egg white will add texture, richness, and a particular creaminess.

** This recipe uses alcohol, but feel free to use an alcohol-free alternative or just leave the alcohol out entirely.