Apparently, it’s National Whiskey Sour Day, which is as great an excuse as any to make a whiskey sour (even if these stupid holidays are total promotional bullshit). But don’t worry; the whiskey sour is not a fancy cocktail. Sure, it’s a cocktail you should make from scratch (read: no sour mix allowed!), but it’s still easy AF.
In its most basic form, the whiskey sour is made with whiskey, lemon juice, and superfine sugar or simple syrup. Some people (hello! me!) add egg white, and if you’re feeling extra fancy, you can even make variations on it, like this Rhubarb Whiskey Sour. Some people (no, definitely not me) also make this shit way too sweet.
The basic whiskey sour with egg white is a great way to finish off a bottle of your not-so-favorite whiskey — to make room for a better one, of course — while enjoying a balanced drink that’s boozy, not-too-sweet, and perfectly sour.
Classic Whiskey Sour with Egg
2 ounces whiskey
1½ ounces lemon juice
¾ ounce simple syrup
1 egg white
Lemon peel for garnish
Add the whiskey, lemon juice, simple syrup, and egg white to a cocktail shaker with a handful of ice. Shake really, really well and strain into a chilled coupe glass. Garnish with a maraschino cherry (or don’t, because they’re fucking disgusting, but so pretty!) and enjoy.
NOTE: The easiest way to separate an egg white from the yolk is to crack it into your hand, then separate your fingers a little over a bowl, and gently wiggle your fingers. The white will slip through and the yolk will remain in your hand. Voila!
ANOTHER NOTE: I generally strain my lemon juice through a fine-mesh strainer before adding it to the cocktail shaker. You could also just double-strain the whole cocktail into the glass. Or suck it up and just drink some fucking pulp.
Like what you see? Follow me on Instagram!