Whiskey Sour Supper Club Recipe
Make Whiskey Sour Supper Club Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
For the rich simple syrup (makes ~10 oz)
Method
For the rich simple syrup
- 1
Make syrup
Combine 2 cups granulated sugar and 1 cup water in a small saucepan. Warm over medium heat, stirring until the sugar is completely dissolved. Do not boil. Once dissolved, remove from heat and cool to room temperature. Transfer to a clean bottle and refrigerate. Syrup will keep 2–3 weeks.
Cocktail assembly
- 2
Dry shake (if using egg white)
If using egg white for a silky froth, add 0.5 egg white to a cocktail shaker along with 2 oz whiskey, 0.75 oz fresh lemon juice, 0.5 oz rich simple syrup, and 2 dashes Angostura bitters. Seal the shaker and shake vigorously without ice for 10–15 seconds to emulsify and build foam.
- 3
Wet shake
Open the shaker, add a good handful of ice (or about 4–6 large ice cubes), close and shake hard for another 10–15 seconds until the shaker is very cold to the touch. This chills and dilutes the drink to balance.
- 4
Strain and serve
Place one large ice cube in an old-fashioned glass. Double-strain the cocktail (use a Hawthorne and a fine mesh strainer) over the ice to remove small ice chips and any solids for a silky texture and clear presentation.
- 5
Finish & garnish
Express a lemon twist over the drink (pinch the oils facing down) and rub the rim with the twist, then drop it into the glass. Add one maraschino cherry on a pick. Optionally add 1–2 small drops of Angostura bitters onto the foam and use a toothpick to create a simple design.
- 6
Non-egg-white variation
If you prefer no egg, combine whiskey, lemon juice, simple syrup, and bitters in the shaker with ice and skip the dry shake step. Shake vigorously and double-strain over fresh ice, then garnish as above.
