whiskey sour

This was the first cocktail that Bartender Bradley (aka Mr. Liquid) truly perfected. It’s so stinkin’ tasty that you’ll find yourself downing 3 oz of liquor like it’s nobody’s business. This frothy drink is super simple to make, but impresses all! Keep the ingredients ready in your fridge, and you can whip these puppies up whenever (…everyday)!  

Serving: 2 frothy cocktails

Ingredients:

6 oz whiskey (we use bourbon)

2 drops of ginger bitters  

3 oz sour mix

1 egg white

ice, for shaking

Luxardo cherry syrup, optional garnish

For the Sour Mix:

1 cup water

1 cup sugar

1 cup of freshly squeezed lemon juice, about 5 lemons 

1/2 cup of freshly squeezed lime juice, about 6 to 7 limes

 

Steps:

Make the sour mix. Start by making a simple syrup. Combine the sugar and water in a small sauce pan over medium heat. Cook until the sugar has dissolved, and the liquid is clear, not cloudy. Let cool. Once the simple syrup is cooled, combine with the lemon and lime juice. Store in a sterilized bottle, and keep in the fridge for up to 2 weeks. 

Shake the cocktail. Combine the whiskey, ginger bitters, sour mix, and egg white in a shaker filled with ice. Shake with gusto for at least 20 seconds. This action is what makes the egg white fluffy and creates the foam in your drink. Strain the drink out evenly into 2 cocktail glasses (we use snifters). Garnish with the cherry syrup. 

This is best when you drink it right away because the foaminess from the egg will settle. If you wanted to prepare a lot of these for a party, say, combine everything but the egg whites. Add the egg white to order and shake! 

Enjoy the “sour mustache”! 

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