I've made it with & without the egg white & equally delicious. I used Elijah Craig bourbon based on a bartenders opinion that it pairs well with citrus. And after tasting it, goes well with Benedictine & lemon n lime, 4.5 stars.
Quite a nice sour and an easy variant on my usual regular whisky sour, but the benedictine was a bit overpowered by the citrus when I made this. Will try again but bumping the benedictine up to ~20mls.
(I should say I probably also like my sours a tiny bit sweeter than the Diffords recipes)
I replaced the sugar syrup with BG Reynolds Orgeat syrup. Makes a very subtle change. Nice. Worth doing a side by side comparison I think…. At least a gives me an excuse to have another of one this bloody lovely cocktail. Pretty much stripped my lemon tree shaking this baby up!
Fresh egg white, or pasteurised egg white that requires refrigeration to store, tends to produce more foam than pasteurised egg white that can be stored at ambient temp.
The video wasn't wasn't of me or my recipe. I will have removed from page to save confusion. Your comment led me to remake the Frisco Sour and amend recipe and add notes re history. Thanks for bringing this cocktail to my attention.