Whisky sour recipe

You can make a whiskey sour all year round. The spritz is refreshing and perfect for the summer. You might swoon even if you are not a whiskey lover (which breaks my heart). It’s just that good! Fresh ingredients are secret.

This cocktail is easy to make and great for entertaining guests. It’s great to hear “Ooh!” when you give your guests a glass of whiskey sour goodness.

You’ll need bourbon (optional), lemon juice, syrup, and one small, hard-boiled egg.

Whiskey Sour Ingredients: The Best Whiskey for You

Bourbon – It should be easy to choose a bourbon. I recommend buying a bottle priced between $15 and $25. Ask the bartender at your favorite cocktail bar which bottles they keep in their well. It’s an excellent way to know what to buy for your home bar.

Lemon juice: Next up, fresh-squeezed lemon juice. It’s important to say again: freshly squeezed lemon juice. The days of cheap mixes are over. It would be best to have fresh juice to make the best whiskey sour. It’s as simple as that!

Simple Syrup: Use simple syrup for the sweetener (sugar in water). Many whiskey sour recipes call for a bar spoonful full of sugar. Using this method is OK, but I recommend using simple syrup.

Whether to use egg white or not

Have you ever noticed that excellent foam layer gently resting on a drink? You can thank the egg white. Some people find it novel to use raw egg whites as a base for a cocktail (even though bartenders have been doing this trick for over a century).

Bartenders use egg whites to create a creamy, rich texture in cocktails like the whiskey sours. They also add a foamy head. If you want to keep the freshness of the ingredients, opt for organic eggs. You can be sure that the egg white will not change the taste. The egg white also reduces the acidity of the citrus juice and helps bind flavors. This enhances your whiskey sour’s presentation. We won’t settle for anything less than ! from you and your guest.

You can leave out the raw egg white if it is too overwhelming.

Stirring vs. Shaking a cocktail

Shake the cocktail when you want to make it sour. A rule of thumb is that if the cocktail only contains spirits, you should stir it. Shake a cocktail if it has egg whites, juices, dairy products, or milk.

Classic Cocktails by Apartment Bartender

Elliott Clark, the founder of Apartment Bartender and home cocktail enthusiast, will join us to teach a class on classic cocktails that go with your Great Steak Dinner this week. Elliott Clark has tips for everyone, whether you’re a beginner at making Martinis or a pro when mixing old-fashioned.

Create the cocktail. Combine the bourbon with lemon juice, simple sugar, and eggwhite in a cocktail-shaking glass. Add ice water.


Create the cocktail. Combine the bourbon with lemon juice, simple sugar, and eggwhite in a cocktail-shaking glass. Add ice water.

Shake the cocktail for 10 seconds. Seal and shake the shaker vigorously. This is called a “dry shake.” This is an excellent way to incorporate the egg white into the shaker before adding the ice.

Add more ice and seal the container again. Shake for another 7-10 seconds to chill.

Strain your cocktail. Place a Hawthorne sieve over the top and pour it through a fine mesh strainer. Double straining is the method used to remove any ice or pulp from freshly squeezed lemon juice.

Garnish the dish with a maraschino speared cherry.

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