Classic Whiskey Sour

By Carey Jones
March 14, 2018
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Author Notes: Historically, whiskey sours often used egg white to create a foamy, silky texture without contributing additional flavor. Raw egg in a cocktail might seem a bit icky, but it’s no different than a meringue, say, or a Caesar salad dressing.

The trick to this is to use a “double shake” to make sure the egg white is fully incorporated: First shake without ice, to break up and aerate the egg white. Then, you shake a second time with ice, to cool everything down and make it extra frothy. For a variation, try using a mix of a few types of citrus, (I like ½ oz lemon juice plus and ¼ oz orange juice for a fruitier, sweeter flavor).
Carey Jones

Food52 Review: This recipe will be featured in the story, For a Not-too-Sweet Whiskey Sour, Make it at Home, sponsored by Bulleit. BULLEIT Kentucky Straight Bourbon Whiskey. 45% Alc/Vol. The Bulleit Distilling Co., Louisville, KY.The Editors

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Makes: 1 cocktail

  • 1.25 ounces Bulleit bourbon
  • .75 ounces fresh lemon juice
  • .5 ounces simple syrup*
  • 1 egg white
  • 1 dash orange bitters
  1. Combine ingredients in cocktail shaker without ice. Shake hard, then add ice and shake again, until well-chilled. Strain into a rocks glass with fresh ice. Garnish with a few drops of bitters, dashed onto the pale foam head.
  2. *To make the simple syrup: Dissolve 1 part sugar in 1 part hot water. Let cool before using.

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