The smooth finish with an essence of vanilla is perfectly paired with the creamy sip of this cocktail. OPTIONAL: Garnish with a wheel of lemon*, cherry, and/or a few drops of Angostura bitters.Ī classic whiskey sour is made with bourbon whiskey.Strain the drink into a rocks glass or a coupe glass. Wet shake & strain: Add the ice to the shaker, secure the lid, and shake for another 20-30 seconds.Secure the lid and shake well for 20-30 seconds. Dry shake: Add the bourbon, lemon juice, simple syrup, and egg white to a cocktail shaker.Transfer the syrup to a bottle and store it in the fridge for up to 6 months. Allow the syrup to cool for 5-10 minutes before using it.Stir often until the sugar has completely dissolved 2-3 minutes.Add equal parts sugar and water to a saucepan over medium-high heat.Gone are the days of desperately stirring to dissolve granulated sugar into a cooling beverage! One quick twirl of your straw and this syrup will be completely mixed through. You can use it to sweeten not just cocktails, but any iced drinks. I always keep a bottle of simple syrup handy in my fridge. Egg white – From a carton or a freshly cracked egg.Simple syrup – Check out the section below to learn how to make your own.Lemon juice – Freshly squeezed or bottled.I promise all the text you see along the way will be helpful! Scroll up and click the “ Jump to the Recipe” button at the top of the page or keep scrolling down to the recipe card for ingredient amounts and instructions. Otherwise, this recipe is wonderful all on its own. Add these garnishes if you’d like to impress guests. It’s hard to photograph drinks, okay? I need something… ANYTHING to catch your eye. As a food blogger, I feel as though it’s my duty to be completely extra with garnish. The only garnish that adds any type of substance is the cherry. I garnished mine with a charred wheel of lemon, a cherry, and a few drops of Angostura bitters. It’s a combination sent straight from the heavens! That gorgeous meringue-like foam, the freshly squeezed lemon, and, of course, bourbon. This cocktail is my favorite way to wind down at the end of a busy week. Including detailed instructions plus tips for choosing the perfect whiskey, your inner mixologist is moments from surfacing. Whiskey Sour is my favorite cocktail of all time! This bold two-ounce drink goes down smooth and will leave you with a smile from ear to ear. Observe the tightly knit, smooth, eggy foam in all its protein-packed glory.Creamy, frothy, lemony, with a touch of sweetness. Garnish with a speared cherry and orange wedge.Now add ice cubes and shake vigorously to chill the solution.(Lateral shaking keeps the air flowing evenly). Dry shake (shake without ice) the components laterally to break up the protein with the alcohol.(This adds a nice, frothy and silky texture) (this is approximately 1 half of a lemon) Add 22ml of lemon juice in the mixture.In the same shaker, add 22 ml of simple syrup.Pour 60ml of the Bourbon Whiskey into a shaker.Simple Syrup (Simple syrup, as the name suggests, is a simple solution of sugar and water 2 parts sugar, 1 part water).Ingredients for making the classic whiskey sour cocktail: In some places, the classic whiskey sour is referred to as Boston Sour to differentiate it from the other less interesting one. 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. It is refreshingly enjoyable, highly recommended during summer. The classic whiskey sour cocktail recipe first appeared in Jerry Jerry Thomas’s Bartender’s guide in 1862. More like kills the brain cells that may be thinking of salmonella. 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. The very thought of adding egg white in a drink is scary and you are allowed to get nervous.
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