Keto Whiskey Sour

There’s little you have to do to make a Keto whiskey sour. In fact, it’s just like a typical whiskey sour you’d get at the bar! Most Keto alcoholic drinks need very little moderation since spirits and liquor are calorie-free and low-carb. In most cases, you may just need to modify mixers or sweeteners. Follow this simple, short, and easy Keto whiskey sour recipe, then read the directions to learn two variations of the whiskey sour. The Boston sour is made with a frothy egg white and the New York sour is finished with a splash of red wine. There are really endless variations of the whiskey sour you can prepare, so you can easily adapt this recipe.

Please note, consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have increased susceptibility (i.e., elderly, children, pregnant women, immunocompromised individuals).

The dry shake

If you’re making a whiskey sour with egg white, you’ll want to do the dry shake. Follow the directions in Step 2 or the directions here to do a proper dry shake. Add all ingredients, including a raw egg white, to a shaker without any ice. Shake the drink vigorously for 30 seconds, then fill the glass with ice. Shake for another 15-30 seconds to create the egg white foam that will float on top of your drink.

Type of dry red wine

You may also choose your favorite type of red wine to float on your whiskey sour to make it a New York sour. However, dry red wine complements the drink best. Dry red wines include cabernet sauvignon, malbec, syrah, and merlot. It’s best to keep the wine at room temperature for the recipe.