Garnish:
None
How to make:
SHAKE first five ingredients with ice and fine strain into ice-filled glass. Finish with port float.
| 2 fl oz | Bourbon whiskey |
| 1 fl oz | Lemon juice (freshly squeezed) |
| 1⁄2 fresh | Giffard Sugar Cane Syrup |
| 1 dash | Angostura or other aromatic bitters |
| 1/2 fl oz | Pasteurised egg white |
| 1/4 fl oz | Tawny port (10 year old) |
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Review:
A Whiskey Sour made 'continental' by the addition of a splash of port.
History:
Discovered in May 2010 at Stagger Lee, Berlin, Germany
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