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.
The common inclusion of egg white (or aquafaba) and bitters these days, adds mouthfeel and a little more complexity to the drink. However, if you want to stick to just the three core ingredients, that will still make a fine drink if perfectly balanced.
- 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
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!
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As always, don’t forget to show us what you made by tagging us!
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