Woodinville Whiskey Sour Recipe

Prepare cocktail base

Add 2 oz Woodinville bourbon, 0.75 oz fresh lemon juice, 0.25 oz fresh lime juice, 0.75 oz simple syrup, and 1 raw egg white to a cocktail shaker (no ice).

Dry shake

Seal the shaker and vigorously 'dry shake' (without ice) for 15–20 seconds to emulsify the egg white and create a silky foam.

Wet shake

Open the shaker, add a handful of ice (about 1 cup), re-seal and shake hard for 10–15 seconds until the shaker is chilled and slightly frosty.

Double strain

Double-strain the cocktail into a chilled coupe or rocks glass (if serving on the rocks, fill the glass with one large ice cube first). Use a Hawthorne strainer and a fine mesh strainer to remove ice shards and ensure a smooth texture.

Bitters & garnish

Dash 2 drops of Angostura bitters onto the foam. Garnish with an orange slice and a Luxardo (or brandied) cherry skewered to rest on the rim.

Prepare smoke

Place the toasted applewood staves (or a small handful of wood chips) into a heatproof metal smoking tin, or on a small piece of foil. Using a chef's torch or a heat source, carefully ignite the wood until it begins to smolder and produce smoke.

Smoke the glass

Invert the chilled serving glass over the smoking tin immediately to trap smoke inside for 10–20 seconds. Remove the glass, pour the finished cocktail into the smoked glass, and cover briefly to capture more aroma if desired.

Alternative direct smoke (optional)

For a stronger smoked note, after double-straining into the glass, hold the glass over the smoldering wood for 3–5 seconds with a small torch to impart additional applewood aroma, then garnish as above.