First officially recorded in Jerry Thomas’ The Bartender’s Guide in 1862, the whiskey sour has been around in various forms since the 1700s. Spiritual home? New Orleans.
If you want to show off, get hold of Sazerac rye whisky (named after the Sazerac Coffee House in New Orleans). Alternatively, use a bourbon (We use Maker’s Mark but any will do).
You will need an old fashioned glass or highball, cocktail shaker, ice, your whiskey/bourbon, freshly squeezed lemon juice, bitters, sugar syrup, egg white, cocktail cherry, slice of orange. Sugar syrup is easy to make – just add sugar to water and bring to a light boil, simmer until dissolved and cool.
2 shots whiskey/bourbon
½ shot lemon juice
½ shot sugar syrup
½ shot egg white
A dash of bitters (some people use orange bitters).
Place ice cubes in your shaker, add all the ingredients (except the orange and cherry). Shake well for 20 seconds. Strain into a chilled highball over two ice cubes. Garnish with the cherry and a slice of orange.
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