Made it with Amaro del Capo and, as much as I love the combination of Whiskey and amaro, imo it's inferior to a well made Whiskey Sour.

Reiger's Kansas City Whiskey along with Meletti made for an outstanding drink. Also my first time using a reverse dry shake which worked well. I can imagine swapping in any number of amari here; Nonino comes immediately to mind.

Wild Turkey 101 with Montenegro and aquafaba made to spec- SENSATIONAL pre-dinner drink while the chilli mint and ginger chickpea dish was cooking. Next time I would up the aquafaba (or egg white up to 22.5 -30ml for more texture.

It's a marginal improvement on a whiskey sour, but at this level of simplicity there isn't much improvement to be made. A delicious one, though - the bitter comes through a treat.

Swapped the egg white for a red wine float ala New York Sour and it's a real winner!

Hi, I noticed that this recipe, with egg white, doesn't include the usual 'dry shake' step? Is this cocktail somehow different than others that use it? Thanks.