Whiskey Sour

1. 

   Seth Schreiner

   July 27th, 2011 at 10:11 am

   Thanks Dave.

   Allen Katz recently wrote an article for us discussing the virtues of egg whites in cocktails. You can check it out here: http://liquor.com/liquor/secret-bartending-ingredient-egg-whites/ if you have not read it yet.
2. 

   David

   July 22nd, 2011 at 2:42 am

   Along with the bourbon, simple syrup, and lemon juice, I recommend adding a few teaspoons of egg white. What you do is first add all the ingredients to a shaker WITHOUT the ice and shake it up hard. The reason for this is that you’re trying to create an emulsion, and this becomes difficult to achieve if the ingredients are cold. After shaking, add ice and shake again and strain.

   Although adding egg white to a cocktail may seem nasty, it does not affect the taste of the drink, but instead, adds a nice froth to the top and a creates a creamier texture.

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