Skip the egg white for slushing — silky texture comes from the machine.
Bench-tested by the Will It Slush? team · Last revised July 24, 2026
Ingredients
Scale the batch — amounts update live in your units.
- Bourbon235 ml
- Fresh Lemon Juice150 ml
- 2:1 Simple Syrup120 ml
- Water385 ml
- Sugar (to taste)13.5 g
Method
- 1.Combine in Slushi, run 60 min.
- 2.Serve with Luxardo cherry + lemon twist.
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Notes from our testing
Skip the egg white — it will not foam in an auger and it separates once frozen.
A whiskey sour's texture comes from emulsified egg white whipped in a shaker. The Slushi auger rotates slowly and steadily; it shears rather than aerates, so the protein never builds a foam. Worse, it partially denatures against the cold wall and you get pale flecks suspended in the slush.
Leave it out of the chamber. If you want the foam, dispense the slush and float a separately dry-shaken egg white or aquafaba cap on top — it holds fine on a frozen surface and looks better than anything the machine would have produced.
The liquid build is unusually easy for a whiskey drink: 4 oz of bourbon at 40%, 2 oz of fresh lemon, syrup to around 12 Brix, water to fill, coming out near 11% ABV. Bourbon's own residual sweetness is negligible, so the syrup number is honest here in a way it is not with liqueur-based drinks.
Angostura goes on top after dispensing. Bitters in the batch get diluted across the whole chamber and disappear; three dashes on the surface of one glass is what you actually taste.