The whiskey sour is a great drink any time of year, and a great way to enjoy whiskey if drinking it straight, or in an old fashioned or Manhattan is a little too boozy for you. The added citrus and sweetness, along with the velvety smoothness of the egg white make this a mellow and balanced treat, and a great way to introduce yourself or your guests to the bolder flavors of whiskey.
Whiskey Sour
1 1/2 oz. Whiskey (I used Russell's Reserve Bourbon)
3/4 oz. Simple Syrup*
3/4 oz. Fresh Squeezed Lemon Juice
1 Barspoon of Egg White
Dry shake ingredients in a Boston shaker to froth. Add ice. Shake again vigorously. Strain into a cocktail glass or over a rocks filled tumbler or old fashioned glass. Garnish with a cherry.
*When I'm making simple syrup for sours I peel a lemon and steep the peels in the simmering syrup.
