Mom's Best Recipes
Recipe

Lemon Drop Sour: Light and Fluffy

A bright, silky lemon drop with a cloud-like foam top, a crisp sugared rim, and the kind of sweet tart balance that tastes like a grown-up lemon candy.

Author By Matt Campbell
4.8
A chilled lemon drop cocktail in a coupe glass with a sugared rim and a lemon twist on a softly lit kitchen counter
Jump to Recipe

If you have ever ordered a lemon drop and thought, why does this taste like lemon candy in the best way, you are in the right place. This is a lemon drop inspired drink, but with a little sour-style upgrade: instead of the usual orange liqueur sweetness, I use simple syrup and add egg white for a light, fluffy foam that turns the whole sip silky.

It is sweet, tart, and clean. The rim is sparkly. The lemon flavor actually tastes like lemon. And the method is simple enough for a weeknight, but it still lands like you planned a whole cocktail moment.

Fresh lemons, a jigger, and a cocktail shaker laid out on a wooden cutting board

Why It Works

  • Bright, balanced flavor: Fresh lemon juice plus a measured sweetener keeps the drink crisp, not cloying.
  • That light and fluffy top: A dry shake with egg white builds stable foam, then ice finishes the chill and dilution.
  • Zero drama technique: No special syrups required, no blender, no complicated glassware. Just shake, strain, sip.
  • Party-proof scaling: You can batch the base ahead and shake each drink to order for fresh foam and perfect texture.

Pairs Well With

  • Shrimp cocktail

  • Mini crab cakes

  • Garlic Parmesan fries

  • Strawberry shortcake

Storage Tips

This one is best fresh, but you have options:

  • Leftover lemon drop base (no egg white, no ice): Mix vodka, lemon juice, and simple syrup in a jar. Refrigerate up to 24 hours. Shake again before using.
  • Already-shaken cocktail with egg white: I do not recommend storing it. The foam collapses and the drink goes flat.
  • Simple syrup: Keep in a sealed container in the fridge up to 2 weeks.
  • Sugared rims: Rim glasses right before serving. If you do it too early, sugar can melt and look patchy.

Common Questions

Is this a classic lemon drop?

It is lemon drop inspired, but built like a sour. A traditional lemon drop usually gets its sweetness from orange liqueur (like Cointreau or triple sec) and does not typically include egg white. This version swaps the liqueur for simple syrup and adds egg white for that silky, foamy top.

What makes this lemon drop “light and fluffy”?

The egg white plus a dry shake (shaking without ice first) creates a stable foam, kind of like a soft, citrusy meringue cap. It changes the texture more than the flavor.

Is raw egg white safe in cocktails?

Many people use egg white in sours. If you are concerned, use pasteurized egg whites from a carton. Also skip egg white if you are pregnant, immunocompromised, or serving someone who should avoid raw eggs.

Can I make it without egg white?

Absolutely. Just shake everything with ice and strain. You lose the foam, but the lemon drop flavor is still great.

What is the best vodka for a lemon drop?

Use a clean, mid-range vodka. You do not need the fanciest bottle, but avoid anything harsh. Citrus-forward vodkas work nicely too.

How do I keep the sugared rim neat?

Rub lemon on only the outer edge of the rim, then dip into sugar on a small plate. Rotate gently, do not dunk the whole rim or you will get sticky sugar clumps in the drink.

Can I use bottled lemon juice?

You can, but fresh lemon is the difference between “pretty good” and “wow.” If you want a lemon drop that actually pops, squeeze fresh.

I started making lemon drops at home because ordering them out was a gamble. Some were basically lemon candy water, others were so sour they made your cheeks lock up. The first time I added an egg white and did a dry shake, I got that soft foam and a smoother sip, and it felt like I had unlocked the secret menu. Now it is my go-to “we are celebrating something” drink, even if the thing we are celebrating is making it through the week.