Whisky Sour
Whiskey, lemon and sugar shaken with egg white until it wears a thick pale collar, with bitters dotted across the foam.
- Prep
- 8 min
- Total
- 8 min
- Serves
- 1
- Revisions
- 1
Allergens
- eggs
Named from the ingredients as written, including those carried in from sub-recipes. This is not a guarantee — check the labels on what you actually buy, and note that a product’s recipe can change.
Ingredients
Method
Put the whiskey, lemon juice, sugar syrup and egg white into a shaker with no ice.
Seal it and shake hard for 15 seconds. This is the dry shake and it is what builds the foam.
Open the shaker, fill it with ice, seal it again and shake for another 15 seconds until it is properly cold.
Double-strain through a fine sieve into a chilled coupe or a rocks glass, which catches any chips of ice and keeps the head smooth.
Let it settle for a few seconds until the foam has risen and set.
Dot the bitters across the surface. Drag a cocktail stick through them if you want a pattern, but they taste the same either way.
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