Coffee Sour

Pro tips

• Always dry shake first (without ice) for 10–15 seconds before adding ice; this aerates the egg white into silky foam.
• Use fresh-squeezed lemon juice, not bottled, for balance against the sweetness of coffee brandy.
• Double-strain through a fine mesh to catch any flecks and ensure a smooth, velvety texture.
• Serve in a coupe or Nick & Nora glass to showcase the foam head.

Substitutions

• Coffee-flavored brandy → Coffee liqueur or cold brew concentrate + brandy (1:1 ratio, reduce powdered sugar by 1/2 tsp)
• Powdered sugar → Simple syrup (3/4 tsp) to skip the dry shake step
• Egg white → Aquafaba (3/4 oz) for a vegan, dairy-free foam

Equipment

cocktail shaker · fine mesh strainer · coupe or Nick & Nora glass

Can I make a Coffee Sour without egg white?

Yes. Omit the egg white for a shorter, less silky drink, or substitute with aquafaba (3/4 oz) or egg white powder for the same texture without raw eggs.

What coffee-flavored brandy should I use?

Kahlúa is the most common choice, but any coffee liqueur works. Adjust sweetness slightly if using a less sweet brand.

Should I shake with or without ice?

Shake without ice first (dry shake) for 10–15 seconds to build foam from the egg white, then add ice and shake again for 10 seconds to chill.

How do I get a thick foam on top?

Always dry shake the egg white first without ice. Use fresh lemon juice and ensure the shaker is clean—any oil prevents foam formation.

Can I batch this cocktail ahead?

Yes. Mix brandy, lemon juice, and powdered sugar in a bottle; divide by serving when ready. Add egg white and shake fresh for each drink to preserve foam.