Name: Whiskey sour
Ingredients: 60 ml WHISK(E)Y (2 part); 30 ml LEMON JUICE (1 part); 15 ml RICH SUGAR SYRUP (1/2 part); 1 SMALL EGG WHITE (1/2 part); 2-3 DASHES ANGOSTURA BITTERS

The Whiskey Sour is probably the most famous of the sour family, and can be made with whatever your favourite Whisk(e)y is.

First recorded in print in 1862, although it would have been around many years before that, as the Whiskey Sour in its most basic form is simply an evolution of Punch, the original mixed drink.

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Ingredients
Ml – Oz

60 ml WHISK(E)Y (2 part)
30 ml LEMON JUICE (1 part)
15 ml RICH SUGAR SYRUP (1/2 part)
1 SMALL EGG WHITE (1/2 part)
2-3 DASHES ANGOSTURA BITTERS

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What else?

GLASS – LOWBALL

PROCESS – WET & DRY SHAKE

ICE – CUBED

GARNISH – LEMON TWIST & CHERRY

How to make it

1 – Add all ingredients to a cocktail shaker.
2 – Shake ingredients without ice (dry shake) to whip up a rich foam. You can add the spring from a Hawthorn Strainer to help froth the ingredients.
3 – Add ice to the shaker with the frothy ingredients. (Remove the Hawthorn spring first, if you used one).
4 – Shake hard and fine strain into a cocktail glass or lowball glass.
5 – Add ice to glass if serving in a lowball glass.
6 – Garnish with a twist of lemon and a Maraschino cherry, if you like them!