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
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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