Dewar's White Label Recipe

Prepare glass

Chill an old-fashioned or rocks glass by filling it with ice and setting it aside while you mix the cocktail.

Dry shake (if using egg white)

If using egg white for a silky texture, combine Dewar's White Label (2 oz), fresh lemon juice (0.75 oz), simple syrup (0.5 oz), orange liqueur (0.25 oz), egg white (0.5 oz) and 2 dashes Angostura bitters in a cocktail shaker. Seal the shaker and shake vigorously without ice for 15–20 seconds to emulsify the egg white and incorporate air.

Wet shake

Add 6 ice cubes to the shaker. Shake again vigorously for 12–15 seconds until the shaker is cold to the touch and nicely frothy (if using egg white). If not using egg white, combine the whisky, lemon juice, simple syrup, orange liqueur, and bitters with ice immediately and shake for 12–15 seconds.

Strain and serve

Discard the ice from the chilled serving glass. Double-strain the cocktail into the chilled old-fashioned glass over one large serving cube (or fresh ice). Double-straining (using a fine mesh strainer) removes small shards of ice and any egg-white solids for a smoother texture.

Garnish and finish

Express the oils of a fresh lemon twist over the drink by holding the twist over the glass and pinching it so the oils spray onto the surface. Rub the twist around the rim if desired, then drop it into the drink. Serve immediately.

Notes

Adjust sweetness by varying the simple syrup between 0.25–0.75 oz to taste. If you prefer no egg, omit the dry shake and proceed with the wet shake only. The orange liqueur is optional but adds brightness and complexity to the profile of Dewar's White Label.