Whiskey Sour
Saved by 77 People
About this Cocktail

One version of the classic.

  • 2 oz bourbon
  • 1 oz lemon juice
  • 1 oz simple syrup
  • 1/2 oz egg white

Chill a cocktail glass or coupe in the freezer at least ten minutes. Separate one egg, discarding the yolk. Lightly mix the egg white with a fork – this’ll help you measure it out.

In an empty shaker, add all ingredients. Make sure you have a good, tight seal (egg whites can foam up and expand when shaken). Shake without ice for 20 seconds to blend. Add a few ice cubes and shake again, hard, for at least 30 seconds. Double-strain into the chilled glass using a fine-mesh strainer.

Allow the egg foam to rise to the top (you can also spoon some residual foam out from the shaker) and, in a ring, drop:

8 drops Angostura bitters

Swirl the Angostura bitters with a cocktail pick to decorate the top of the drink. Garnish with a lemon wheel and Maraschino cherry pinned together with a cocktail pick.


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