The very thought of adding egg white in a drink is scary and you are allowed to get nervous. But think of it this way; whiskey sour is one very strong cocktail, right up there with old-fashioned, so, it may be comforting know that the high alcohol concentration isn’t favorable for any traces of salmonella. More like kills the brain cells that may be thinking of salmonella. Okay? Cool.
The classic whiskey sour cocktail recipe first appeared in Jerry Jerry Thomas’s Bartender’s guide in 1862. It is refreshingly enjoyable, highly recommended during summer.
There are two ways of making Whiskey Sour Cocktail; one uses the egg whites, (this is the proper way), while the other doesn’t involve egg whites. The egg white simply serves to enrich the texture of the drink. In some places, the classic whiskey sour is referred to as Boston Sour to differentiate it from the other less interesting one.
Ingredients for making the classic whiskey sour cocktail:
- Bourbon Whiskey
- Lemon Juice
- Simple Syrup (Simple syrup, as the name suggests, is a simple solution of sugar and water; 2 parts sugar, 1 part water)
- An egg
- Orange and cherry to garnish
How to:
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- Pour 60ml of the Bourbon Whiskey into a shaker
- In the same shaker, add 22 ml of simple syrup
- Add 22ml of lemon juice in the mixture. (this is approximately 1 half of a lemon)
- Now add the egg white. (This adds a nice, frothy and silky texture)
- Dry shake (shake without ice) the components laterally to break up the protein with the alcohol. (Lateral shaking keeps the air flowing evenly).
- Now add ice cubes and shake vigorously to chill the solution.
- Serve over ice.
- Garnish with a speared cherry and orange wedge
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Observe the tightly knit, smooth, eggy foam in all its protein-packed glory.
