Whiskey Sour Recipe
bourbon. fresh lemon juice. egg white. bitters. on the rocks.
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Ingredients
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Cocktail
Method
Cocktail
- 1
Prepare and dry shake
Add bourbon, fresh lemon juice, simple syrup, and the egg white to a cocktail shaker without ice. Secure the lid and shake vigorously for 12–20 seconds (this 'dry shake' emulsifies the egg white and creates a froth).
- 2
Wet shake
Open the shaker, add a generous scoop of ice (about 1 cup) and re-seal. Shake hard for 12–15 seconds until the shaker is very cold to the touch (this chills and slightly dilutes the cocktail).
- 3
Prepare glass and strain
Place 2–3 large ice cubes (or 'rocks') into an old-fashioned glass. Double-strain the cocktail from the shaker into the glass using a Hawthorne and a fine mesh strainer to catch any small ice chips and to keep the foam smooth on top.
- 4
Add bitters and garnish
Carefully place 3 dashes of Angostura bitters onto the foam. If desired, use a toothpick to create a simple design by dragging the bitters gently through the foam. Garnish with a lemon twist or wheel expressed over the drink and dropped in or placed on the rim.
- 5
Serve
Serve immediately while cold with the frothy head intact. Advise drinker to sip over the ice.