Whiskey Sour

Ingredients

Instructions

1. 1

   Chill 2 coupe or small rocks glasses if possible. If using fresh lemons, juice them now and separate the egg white. A cold glass and freshly squeezed juice give the drink a brighter, cleaner finish.

2. 2

   Add the rye whiskey, fresh lemon juice, simple syrup, egg white, and 2 dashes Angostura bitters to a cocktail shaker without ice. Dry shake vigorously for 15-20 seconds to build a stable foam.

3. 3

   Open the shaker, add the ice cubes, and shake again hard for 15-20 seconds until the shaker is very cold and the drink is well chilled. The foam should feel thick and the outside of the shaker should frost lightly.

4. 4

   Double strain the cocktail evenly into 2 chilled glasses for a smooth texture and fine foam cap. Express a strip of lemon peel over each drink to release its oils, then garnish each cocktail with the peel.

5. 5

   Finish by dotting the foam with the remaining 2 dashes Angostura bitters and serve immediately.

Nutrition per serving

Notes

• •For the best froth, use very fresh egg white and dry shake before adding ice.
• •If you prefer a slightly softer, rounder Whiskey Sour, bourbon can replace rye in the same quantity.
• •To avoid bits of ice or chalaza in the drink, use a fine mesh strainer when pouring.
• •For food safety, use pasteurized egg white if serving anyone pregnant, elderly, very young, or immunocompromised.

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