A very widely known cocktail, and a favourite for many. But did you know that the Whiskey Sour originated back in the 1700s?
While sailing across the oceans sailors were always looking for a way to get enough Vitamin C and keep scurvy at bay, so they started mixing their limes and lemons with their alcohol. The drinks that sailors would make usually consisted of a spirit, usually Rum, Whiskey, or Gin, water, sugar, and citrus juice, which is the most basic form of a cocktail you can make.
There are different variations of the whiskey sour including the New York Sour, where you pour a bar spoon of full red wine on top, or an Amaretto Sour where you change the spirit all together.
But the variation that we are going to make today is a variation made in Boston, that is referred to as a Boston Sour, where you add an egg white to the cocktail or some sort of cocktail foamer.
Let's get cracking!
What You Need:
2.00oz Whiskey or Bourbon *Im using The Durham Distillery's Three Grain Spirit
0.75oz Lemon Juice
0.50oz Simple Syrup
1oz Egg White or Cocktail Foamer
Shaker
Hawthorne Strainer
Fine Mesh Strainer
Rocks Glass or Coupe Glass
Ice
Step One:
Crack an egg and add the egg white (or 1oz of cocktail foamer) to your shaker.
Step Two:
Add the Whiskey, Lemon Juice, and Simple Syrup to the shaker.
Step Three:
Shake the ingredients fairly hard for about 30 seconds.
This is what's called a “dry shake”.
A dry shake emulsifies the egg which lets it aerate more and create a thicker foam.
Step Four:
Add ice and shake hard again.
Step Five:
Strain your cocktail through a fine mesh strainer into your glass.
Using a fine mesh strainer helps catch any curdled egg or chalaza (the tissue that connects the yolk to the shell’s membrane)
Step Six:
Garnish with a few drops of angostura bitters and serve!
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