I finally took the leap and decided to start experimenting with egg whites in some of my cocktails. I also had a bag of lemons I needed to use – so naturally my first thought was – what kind of cocktails can I make.
The obvious choice was a Whiskey Sour. I’ve noticed in my city – it’s tough to find places that make a solid Whiskey Sour. Some places are great – others not so much – but when done right- they are a delicious treat – with my favorite spirit – BOURBON.
Since this was my first attempt at using egg whites in a drink, I wanted to make sure I got it right – so I followed the recipe from the Death & Co Cocktail book. ( An Amazing book for anyone who enjoys cocktails & spirits).
The recipe calls for:
2 oz Buffalo Trace Bourbon
.75 oz Lemon Juice
.75 oz Simple Syrup
1 Egg White
The ingredients are all added to a cocktail shaker & dry shaken. Then ice is added, and shaken again.
The first one I made I strained into a rocks glass over ice(pictured above), the second one I made I double strained into a coupe. (picture below).
Now that I am confident I can make a Whiskey Sour as good as most restaurants I’ve tried – I will refrain from ordering these while I am out. My big concern now is that my budget for eggs & lemons may be going up substantially this year!