The Whiskey Sour first appeared in Jerry Thomas’s Bartenders Guide in 1862, though sailors were mixing whiskey, lemon, and sugar long before that. (Like the Gimlet, this drink owes its origins to sailors combating scurvy with citrus.) Our non-alcoholic version follows the same template with a split base. Spiritless Kentucky 74 supplies the familiar oak-forward whiskey note, while Three Spirit Nightcap adds warm, woody botanicals that pair naturally with maple. Lemon juice keeps the drink sharp, maple syrup adds more texture than simple syrup, and our Fig & Walnut bitters bring dried-fruit depth and spice.
An egg white (or aquafaba) is optional but recommended, adding silky texture and foam—a boost that works especially well in non-alcoholic sour cocktails, where extra body helps replace some of the weight alcohol would normally provide. The result is a rich, balanced non-alcoholic whiskey sour with real structure and depth, not just a sweet “mocktail.”
This recipe was perfected using Spiritless Kentucky 74, but you're welcome to use your favorite whiskey instead (regular or NA). For a single spirit version, use either 2 oz of whiskey or Nightcap.
If using egg white, shake all ingredients without ice for 20 seconds, then add ice and shake again.
Strain into a rocks glass over fresh ice.
Garnish with a cherry and 3 drops of bitters.
Recipe Note
WHY THIS RECIPE WORKS Sours translate especially well to non-alcoholic formats because citrus and syrup create natural texture and balance. Here, a split base adds even more depth: Kentucky 74 provides the oak-forward structure you expect from whiskey, while Nightcap contributes warm botanicals that complement maple. Lemon juice gives the drink its backbone, maple syrup brings more character than standard simple syrup, and our Fig & Walnut bitters tie everything together with dried-fruit richness and warm spice. ABOUT THREE SPIRIT NIGHTCAP Nightcap isn’t trying to mimic whiskey, but it’s whiskey-adjacent in all the right ways: warm, woody, spiced, and full-bodied. It’s one of the few non-alcoholic spirits that works both in a cocktail and on its own over ice. In this sour, it plays well with the maple syrup and adds depth that would otherwise be hard to achieve without alcohol—not to mention the functional, relaxing effect of ashwagandha and valerian root. USING EGG WHITE IN COCKTAILS Adding egg white or aquafaba (chickpea water) gives this drink a silky body and foamy top. In non-alcoholic whiskey cocktails, this extra texture helps replace some of the weight alcohol normally contributes. To use: dry shake all ingredients without ice for 20 seconds to create foam, then add ice and shake again before straining. (If not using egg white, simply shake with ice the first time.) USING BITTERS IN MOCKTAILS Cocktail bitters provide depth and balance, rounding out sweet and sour flavors while adding bite. Since All The Bitter is completely 0% ABV (unlike traditional bitters, which are around 45% alcohol), you can use as much as you like to dial in the flavor and complexity of your non-alcoholic cocktails.
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