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Ingredients
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Whiskey Sour
Method
Whiskey Sour
Prepare and dry shake
Measure 2 oz bourbon, 0.75 oz fresh lemon juice, 0.75 oz simple syrup and one fresh egg white into a cocktail shaker. Do a 'dry shake' (no ice) vigorously for 15–20 seconds to emulsify the egg white and create a frothy texture.
Shake with ice
Add a generous handful of ice (about 1 cup) to the shaker. Seal and shake vigorously for 10–15 seconds until the shaker becomes cold and the mixture is well chilled and slightly diluted.
Double strain and garnish
Double-strain the cocktail into a chilled old-fashioned glass (or coupe) over fresh ice if desired. Add 2 dashes of Angostura bitters on top of the foam. Optionally, use a toothpick to create a simple pattern with the bitters. Garnish with a lemon wheel or twist.
Serve
Serve immediately while the foam is fresh and the drink is cold.