Whiskey Sour Recipe

Time7m

Serves1

a drink that I can confidently say is the best I’ve ever had

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Ingredients

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1
Measure and combine
Add 2 oz bourbon, 0.75 oz fresh lemon juice, 0.75 oz simple syrup, and 1 egg white (if using) into a cocktail shaker.
2
Dry shake (if using egg white)
Seal the shaker and shake vigorously without ice for 15–20 seconds. This emulsifies the egg white and creates a silky foam.
3
Shake with ice
Open the shaker, add a generous scoop of ice (about 1 cup), reseal, and shake hard for 12–15 seconds until the shaker is cold to the touch and well-chilled.
4
Strain
Fine-strain the cocktail into a chilled old-fashioned glass (or coupe) over one large ice cube or without ice for a more classic presentation. Use a Hawthorne and fine mesh strainer if available to remove ice shards and any large foam bubbles.

5
Add 2 dashes of Angostura bitters on top of the foam (if egg white used) or on the surface of the drink. Using a toothpick or bar spoon, gently drag the bitters into a simple pattern if desired.
6
Finish with one maraschino or brandied cherry dropped into the drink and a lemon wheel or twist on the rim. Serve immediately.