Classic whiskey sour with simple syrup , whiskey, lemon juice and one egg white.
The original whiskey sour was made using egg white and in my opinion tastes best. The trick to a great whiskey sour is to dry shake the egg and lemon juice together first without ice to create that foamy meringue like topping to the cocktail and then add the ice before shaking all ingredients together.
1. Add the egg white and lemon juice to a shaker and dry shake for one minute until the egg white is foamy.
2. Add the bourbon, simple syrup and 5-6 ice cubes to the shaker and shake a further minute. Strain into a large glass over fresh ice. Ganish with 2-3 drops of Angostura bitters and use a toothpick to decorate.
0 servings