The Classic Frothy Whiskey Sour
Experience the perfect harmony of strong, sour, and sweet! The traditional Whiskey Sour is a masterclass in flavor balance, effortlessly taming the bold heat of whiskey with freshly squeezed lemon juice and a touch of simple syrup. What truly sets an artisanal, high-end version apart from the rest is the addition of a fresh egg white. This classic mixology technique creates a luxuriously smooth, velvety texture and a beautiful, thick foam cap that makes every sip incredibly elegant.
Ingredients
- 2 oz Bourbon Whiskey (A good quality bourbon provides the perfect sweet and oaky base)
- 3/4 oz Fresh lemon juice (Must be freshly squeezed to provide the correct acidic bite)
- 1/2 oz Simple syrup (Balances the tartness of the lemon perfectly)
- 1 large Egg white (The traditional secret to that silky, creamy foam; use pasteurized if preferred)
- 1 cup Ice (For chilling the drink during the second shake)
- 3 to 4 drops Angostura bitters (For garnishing the foam)
- 1 piece Maraschino cherry or lemon peel Maraschino cherry or lemon peel
Instructions
- Add the bourbon whiskey, fresh lemon juice, simple syrup, and the egg white into a cocktail shaker. Do not add ice yet!
- Secure the lid tightly and perform a "dry shake" by shaking vigorously for about 15 seconds. This essential step allows the egg white to emulsify and build that signature thick, creamy foam.
- Open the shaker and fill it halfway with ice cubes.
- Secure the lid again and perform a "wet shake" for another 15 seconds to chill the cocktail and provide the perfect amount of dilution.
- Strain the liquid through a fine-mesh strainer into a classic coupe glass or a rocks glass. The thick foam will naturally rise to the top.
- Gently place 3 to 4 drops of Angostura bitters onto the surface of the foam and garnish with a cherry or lemon peel. Serve immediately!
Nutrition
Calories: 70kcalCarbohydrates: 12gProtein: 4gFat: 0.1gSodium: 75mgPotassium: 63mgSugar: 11gCalcium: 11mgIron: 1mg
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