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Recipe: 2 oz Rittenhouse Rye; Ã‚_ oz lemon juice; Ã‚_ oz simple syrup; 1 egg white. Shake and strain over fresh ice in a double rocks glass. Garnish with orange slice and cherry.
Whiskey sour is a cocktail that does not have the greatest reputation. I think the reason for that is that sour makes people think of sour mix, which is this disgusting, processed fake ingredient. But you really shouldn't be afraid, because sour is actually just a style of cocktail. Back in the 19th century a sour just meant a drink that had a spirit, citrus and some sugar or simple syrup. That's really all a whiskey sour is, it's whiskey, lemon juice and simple syrup.
One of my favorite things about this drink is it's a great way to still have whiskey, if you really like whiskey in hot weather in the summer, because it's a really refreshing drink. So we're going to start with our spirit. Two ounces of rye whiskey, you can also use bourbon. I just love rye whiskey, let's face it. But this is also a drink that bourbon works great in too.
Now we'll do equal parts sugar and citrus. Three-quarters of an ounce of simple syrup. Again that's just one part sugar to one part water dissolved together. Three-quarters of an ounce of fresh-squeezed lemon juice, very important. You know that's the step that people decided they didn't want to do, and so instead they created sour mix, which then made people hate the whiskey sour. So this is the most important ingredient in your whiskey sour.
Now I'm going to do something else that's a very classic touch to the whiskey sour. It might scare you a little bit, but just bear with me. I'm going to add a little bit of egg white. There's alcohol in there, so whatever fears you have of raw eggs, whatever could maybe be in there, the alcohol is going to kill, so don't worry about that. What it's going to do is not really add so much in the way of taste, but it's going to add a really nice frothy texture that's going to be great.
So we're going to do the egg whites, so just separate the egg white. Here you go. Toss the rest. As always it is very handy to have a trash can nearby to make your life easier. Whenever there's a raw egg in the drink, we're going to do something called a dry shake, which means to shake it without ice first to emulsify the egg. Then we'll shake it again with ice to chill it.
Just a few shakes to do that. You can see it's nice and frothy. Now we'll add our ice. Whiskey sour is a drink that you can serve on the rocks or up. I like it on the rocks, especially if you have those really nice ice cube trays that make the big 1 x 1 cubes, which I happen to have on hand. You'll see the results in a minute.
Just so you can see, that ice cube is perfectly square. That means it won't melt as fast in the drink. There are only four ice cubes in there, so it won't water down your drink too fast. Okay, and now it's time to shake for real. Oh yeah, check this out. See how frothy that is? It gives it a really nice, silky texture. That's all from the egg white and again, it's not really going to add anything in the way of flavor.
We're going to garnish the whiskey sour with an orange and cherry flag. it will really liven things up. See we have a toothpick, you kind of spear it like that and then grab your cherries. One right on top and then sort of get in there, so the top is poking out. And there you have it, so no need to be afraid anymore. That is how you make a classic whiskey sour.
Whiskey sours are my only, I hate sour mix but the thing is while other countries throw lemons away Americans charge .99 cent to 2.99 per one lemon. As I'm finding out right now as I'm thinking of making myself a whiskey sour in out 100° utah weather. So my next step is to go and find a crappy sour mix and make it work. So far the best whiskey sour and old fashioned I had was in Boston.
I make fresh sour mix at home. It’s just 1 part lemon 1 part lime and 1 part simple syrup, which I also make at home. If you use store bought sour mix that’s no good. But home made sour mix in my opinion is better than lemon juice by itself
Absolutely fantastic,.... I tried this drink with and without the egg white and with the egg white it gave the drink a totally smooth and balancing dynamic. The egg white does not add flavor but it adds balance and evens out the flavors. Top notch cocktail, PLUS it gives you a protein boost as well. The end product is very smooth and very balanced. 2 Thumbs Up and topped with a couple taps of bitters makes this a PERFECT cocktail.
shout out to that luxardo cherry! if you make a cocktail that calls for a cherry i HIGHLY suggest you ditch those red maraschinos and get yourself some luxardo cherries they cost alot but are well worth the price for a great cocktail dynamic.
Fantastic recipe. The only thing I advise is that when garnishing, put the cherry on FIRST, then the orange flag. Because the way you did it, you have a sharp metal spear jutting towards the face of the drinker.
5/5 great recipe and great presentation.
@wildernessman this guy worked at clover club a pretty big and known toptier bar in Brooklyn
and if u see his website the "social hour" u know this guy has a big fat knowledge of cocktails.
could imagine him showing it like this to make it easier for the ppl at home. but this guy can stir 4 cocktails at once :P
I was shitting on whole egg white idea until I tried it and it's actually a really nice touch. Creates a nice smooth creamy consistency. However, I did not use the entire egg. For those of you who are a little hesitant....just try it.
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