Whiskey Sour

• Bourbon ▾

  spirit

  A barrel-aged American whiskey distilled mostly from corn. Sweet, oaky, with notes of vanilla and caramel.

• Lemon Juice ▾

  fruit

  Always fresh-squeezed. Tart and aromatic — bottled juice does not compare.

• Simple Syrup →
• 1/2 oz (~ 1 white) Egg White ▾

  other

  Adds silky texture and a velvety crown of foam to sours. Always dry-shake first.

Method

1. 01

   Combine bourbon, lemon, simple, and egg white in a shaker.

2. 02

   Dry shake (no ice) for 15 seconds to emulsify the egg.

   Skip the dry shake and the foam will collapse.

3. 03

   Add ice and shake hard for another 12 seconds.

4. 04

   Double-strain into a chilled coupe. Three dashes of bitters on the foam.