The Whiskey Sour is probably a drink everyone has tried in their earlier days of drinking. Its simple, its strong and its sweet. It has also been so thorougly abused over the years. Fresh lemon juice and simply sugar syrup has been replaced with powdered citric acid and high fructose corn sugar powders. Why? How hard is it to squeeze a lemon and use a teaspoon of natural sugar? The only question is, are you strong enough to handle egg whites? Yes, egg whites are what give it that thick foamy frothy head, and the thick luscious feel on the tongue. You can’t handle egg whites but you don’t mind chemicals and artificial colors and flavorings? You know alcohol is bad for you too, right? Try it either way, with or without the egg white. Once you try it, you will know this is the “secret” ingredient, because you cannot taste it, but the body and silkiness is what elevates this cocktail. Like the lemons, and the lemon juice, it has to be fresh, just like the egg whites. Simply crack an egg over a small dish, and pour the egg yolk back and forth between the shell halves and you will see the whites easily separate.
- 2 ounces bourbon whiskey
- 1 ounce lemon juice
- 1/2 ounce simple syrup
- 1 egg white
- Lemon, cherry and/or orange wheel garnish
Add all ingredients to a cocktail shaker with cubed ice, shake vigorously, strain into a rocks glass with single large ice cube. Garnish with cocktail cherry, and/or orange or lemon slice.