Garnish:
Lemon slice & Luxardo Maraschino cherry on stick (sail)
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into ice-filled glass.
| 2 fl oz | Bourbon whiskey |
| 1 fl oz | Lemon juice (freshly squeezed) |
| 1/2 fl oz | Giffard Sugar Cane Syrup |
| 3 dash | Angostura or other aromatic bitters |
| 1/2 fl oz | Pasteurised egg white |
Our review:
Smooth with a hint of citrus sourness and an invigorating blast of whiskey.
History:
Recipe conforms to the 4:2:8 sour formula. A history of the Whiskey Sour cocktail can be found on our page.
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