Pre – Prohibition Whiskey Sour Recipe

Prepare

Chill a coupe or rocks glass by filling with ice and setting aside. If using a coupe, pre-chill in freezer for a few minutes.

Dry shake

Combine 2 oz whiskey, 0.75 oz fresh lemon juice, 0.75 oz simple syrup, 1 fresh egg white, and 3 dashes house-made black cherry bitters in a cocktail shaker. Do not add ice. Seal the shaker and perform a vigorous 'dry' shake for 15–20 seconds to emulsify the egg white and create a silky foam.

Wet shake

Open the shaker and add a generous handful of ice (about 1 cup). Seal and shake vigorously for another 10–15 seconds until the shaker is well-chilled and slightly frosted on the outside.

Double strain & serve

Discard ice from the chilled glass. Double-strain the cocktail through a fine mesh strainer into the chilled coupe or rocks glass (double-straining removes small ice shards and ensures a smooth texture).

Finish & garnish

Add 1 dash of aromatic bitters onto the foam. Using a toothpick or skewer, optionally create a simple pattern by dragging the bitters across the foam. Garnish with a brandied/black cherry on a pick and optionally a lemon twist expressed over the drink and rested on the rim.

Serve

Serve immediately while the foam is fresh and aromatic. Advise guests to sip and enjoy the layered flavors: bright lemon, smooth egg-white texture, whiskey warmth, and the black cherry bitters' complexity.

If you want to make house black cherry bitters, macerate 1 cup dried or fresh black cherries (pitted) with 2 cups high-proof neutral spirit (e.g., vodka or 80–100 proof) in a sealed jar for 1–2 weeks, shaking daily. After maceration, strain and combine with 2 tablespoons gentian root, 1 teaspoon dried orange peel, 1/2 teaspoon cinnamon stick, and 1/4 teaspoon clove. Let steep for another 3–5 days, then filter and add 1–2 teaspoons simple syrup to taste. Bottle in a dropper bottle and use 2–3 dashes per cocktail.