Whiskey Sour
It’s a glorious vintage cocktail that begins with a gorgeous bourbon whiskey bringing its hints of cinnamon and caramel. Blend this delightful spirit with fresh lemon juice to add a crisp note, lightly sweeten things with a kiss of simple syrup and softened with a wisp of egg whites. Sprinkle with Angostura bitters for another layer of cinnamon and caramel. It’s no wonder it’s been around for over a century!
Equipment
- Small saucepan for the simple syrup
- cocktail shaker
Ingredients
- ½ cup good whiskey
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons simple syrup
- 2 tablespoons egg whites*
- 2 to 3 dashes Angostura bitters
- Ice for shaking and serving
- Lemon slices for garnish
Instructions
- Pour the whiskey, lemon juice, simple syrup and egg whites into a shaker with a tight fitting lid, but no ice yet.
- Fill the shaker with ice and continue shaking until the cocktail is quite cold. Fill two cocktail glasses with ice and slide a slice of lemon inside the glass.
- Top each with 2 to 3 dashes of bitters and stir to blend.
Notes
*This cocktail was originally made using raw egg whites which might pose a risk of food-borne illness. We used pasteurized egg whites which are available in most food markets to minimize any risk.