Whiskey Sour
Whiskey, lemon juice and egg white shaken until the foam sits on top, with a few drops of angostura over it. The egg white is what makes it a sour rather than a whiskey with lemon in it. Two glasses, five minutes.
Servings: 2
Ingredients
- 1 dash angostura bitters a few drops over the foam at the end
- 2 ounces whiskey bourbon is the usual choice; a peaty scotch fights the lemon
- 2 egg whites this is what makes the foam; without it there is no sour
- ½ lemon, juiced less if you want it rounder
- 12 ice cubes
- 2 maraschino cherries to finish
Instructions
- Fill a shaker halfway with ice.
- Add the egg whites and the lemon juice and shake hard until the mixture turns pale and frothy.
- Add the angostura and the whiskey and shake again.
- Pour it all into the glass and finish with a maraschino cherry.
Notes
Two things decide how this comes out. The first is shaking hard enough: the egg white needs real work to foam, and a timid shake gives you a thin drink with a sad film on top. The second is making them one at a time. Doubling the quantities in the same shaker gives the liquid too much room and the foam never sets properly, which is why the original note insists on it. If raw egg is a concern, pasteurised egg white in a carton works identically.