Restaurants›The Back Abbey Of St. Bernardus›Whiskey Sour Recipe

Whiskey Sour Recipe

Inspired by The Back Abbey Of St. Bernardus

Time10m

Serves1

Buffalo Trace Bourbon + Fresh lemon juice + Simple + Egg white + Sassafras & Sorghum Bitters

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Ingredients

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Cocktail

2 oz Buffalo Trace Bourbon3/4 oz Fresh lemon juice1/2 oz Simple syrup (1:1 sugar:sugar)1 each Egg white (large)2 dashes Sassafras & sorghum bitters1 cup Ice (for shaking and serving)1 each Garnish: lemon wheel or twist

Method

Cocktail

Prepare and dry shake

Add 2 oz Buffalo Trace Bourbon, 0.75 oz fresh lemon juice, 0.5 oz simple syrup, 1 fresh large egg white, and 2 dashes Sassafras & sorghum bitters to a cocktail shaker. Do not add ice yet. Seal the shaker and perform a dry shake vigorously for 15–20 seconds to emulsify the egg white and create froth.

Shake with ice

Open the shaker and add enough ice to fill about two-thirds of the shaker (about 1 cup). Seal and shake vigorously for another 12–15 seconds until the shaker is very cold to the touch and the mixture is well-chilled.

Strain and serve

Double-strain the cocktail into a chilled coupe or rocks glass (if you prefer it over ice, pour over fresh large ice cube). Use a fine-mesh strainer in addition to the shaker strainer to remove ice shards and any coagulated egg bits, producing a silky texture and smooth foam on top.

Finish and garnish

Express a lemon twist over the foam (or place a lemon wheel on the rim) to release oils, then drop it in as garnish. Optionally add one extra tiny dash of Sassafras & sorghum bitters onto the foam for aroma and visual contrast.

Serve

Present immediately while the foam is fresh. Advise guests of the egg-white content if needed.