Yogurt Sour
Plain yogurt whey replaces egg white in this sour, providing both the acid and the silky protein foam — lactic acid instead of citric acid, dairy instead of egg. The result is softer, creamier, and more unexpected.
Served in a coupe glass · Garnish: Micro-drizzle of honey on foam · Difficulty: medium
Ingredients
- 2 oz Bourbon
- 0.75 oz Strained Yogurt Whey
- 0.5 oz Honey Syrup
- 0.25 oz Fresh Lemon Juice
Instructions
- To get whey: strain full-fat yogurt through cheesecloth for 1 hour; use the collected liquid.
- Dry-shake bourbon, whey, honey syrup, and lemon juice without ice.
- Add ice and shake hard.
- Double-strain into a coupe — the foam will be dense and stable.