Garnish:
Lemon slice
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into ice-filled glass.
| 1 1/2 fl oz | Bourbon whiskey |
| 1 fl oz | Lemon juice (freshly squeezed) |
| 2/3 fl oz | Sugar-free sweetener |
| 2 dash | Angostura or other aromatic bitters (optional) |
| 1/2 fl oz | Pasteurised egg white |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
This Whiskey Sour isn't very sour and those wanting a drier drink should consider reducing the sweetener to nearer 15ml (1/2oz).
Adding a couple of dashes aromatic bitters greatly contributes to the cocktail's flavour but this also adds trace amounts of sugar.
History:
Adapted from the classic serve by yours truly (Simon Difford) in January 2019.
A history of the Whiskey Sour cocktail can be found on our page.
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