Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Garnish & optional
Method
Cocktail
Make demerara syrup (if not prepared)
Combine 2 parts demerara sugar and 1 part hot water (for example 1 cup sugar to 1/2 cup water). Stir until sugar is fully dissolved. Cool before using. Store refrigerated up to 2 weeks.
Dry shake (create foam)
Add the Four Roses bourbon, fresh lemon juice, demerara syrup, and the egg white to a cocktail shaker. Seal and shake vigorously without ice for 15–25 seconds. This is the 'dry shake' to emulsify the egg white and create a rich foam.
Wet shake (chill and dilute)
Open the shaker, add a large handful of ice (enough to fill the shaker about two-thirds). Reseal and shake again vigorously for 10–15 seconds until the shaker is cold to the touch and the exterior is frosted. This chills and slightly dilutes the cocktail.
Strain
Double-strain the cocktail into a chilled coupe or rocks glass. Use a fine mesh strainer in addition to the shaker strainer to catch any small ice shards and ensure a smooth foam.
Garnish and finish
Drop 2 dashes of Angostura bitters onto the foam. Using a cocktail pick or a toothpick, gently drag through the drops to create a simple pattern if desired. Add a lemon twist or half lemon wheel on the rim or floated on the foam.
Serving
Serve immediately. The whisky sour is best enjoyed right after preparation while the foam is fresh and the drink is cold.