🥃 Whiskey Cocktail
Whiskey Sour
The egg white isn't optional if you want the real thing. It gives the foam, the texture, the mouthfeel that makes a whiskey sour what it is. Shake it hard twice — once without ice (dry shake) to emulsify, once with ice to chill.
🧪 Ingredients
- 60ml bourbon
- 30ml fresh lemon juice
- 20ml simple syrup
- 1 egg white (optional but strongly recommended)
- 2 dashes Angostura bitters, to garnish
- 1 slice lemon or orange, to garnish
📋 Method
- Combine bourbon, lemon juice, simple syrup, and egg white in a shaker.
- Dry shake (no ice) for 15 seconds to emulsify the egg white.
- Add ice and shake hard for another 15 seconds.
- Double strain into a rocks glass over ice, or into a coupe straight up.
- Dot the foam with 2 dashes of Angostura bitters. Add a citrus slice.
Bartender's Notes
Fresh lemon juice only — bottled is noticeably flat. The dry shake before adding ice is what creates a proper foam. If you skip it, you get a thin layer; if you do it properly, you get a thick, stable cap. Bourbon works better here than rye for most palates; the sweetness balances the acid more naturally.