How To Make The Perfect Whiskey Sour | Booze On The Rocks

Today on Booze On The Rocks, we make the Whiskey Sour with egg white. You can find the original version of a Whiskey Sour in the 1862 Bartenders Guide by Jerry Thomas. But the egg white variation that we know emerged in the 1890s, and many variations, such as the New York Sour, Jersey Sour, and Dizzy Sour, became quite popular. The Whiskey Sour contains a near-perfect combination of citrus, sweet, and bourbon flavors with a fantastic smooth texture due to the addition of egg whites. Try it out and let me know what you think.

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WHISKEY SOUR

2 oz/60 ml Bourbon
.75 oz/22.5 ml Lemon Juice
.75 oz/22.5 ml Simple Syrup
1 Egg White
4 Dashes Angostura Bitters

Method

1. Add all of the ingredients except the bitters to the shaker tin.
2. Shake without ice for 10-15 seconds.
3. Shake with ice for 10-15 seconds.
4. Fine strain into an ice filled rocks glass.
5. Placed four drops of bitters in the foam.

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