Egg White Whiskey Sour Cocktail

An egg white whiskey sour is my all-time favorite cocktail. It is so refreshing to sip on and enjoy on our back patio during warm summer nights. Once you make your whiskey sour cocktails with egg whites, you’ll never go back to anything less. The egg white becomes an incredible emulsifier adding creaminess and soft foam to this drink.

Equipment needed

• Coupe Glass
• Shaker
• Jigger
• Hawthorne Strainer
• Fine Mesh Strainer
• Peeler

Ingredients

•  4 ounces bourbon whiskey *We use Bulleit
•  2 ounce freshly squeezed lemon juice
•  1.5 ounce turbinado (raw sugar) simple syrup
•  1 egg white from a large egg
•  ice
•  2 dashes bitters
•  lemon peel or dehydrated lemon, for garnish

How to make an egg white whiskey sour

1. Add bourbon, lemon juice, simple syrup, bitters, and egg white in a cocktail shaker and seal the shaker. Shake for 10-15 seconds to create a good egg white foam.
2. Unseal the shaker, add ice, seal again and shake for 10 seconds to chill the cocktail.
3. Do a double strain by placing a Hawthorne strainer on the shaker and pour the cocktail through a fine mesh strainer into your coupe glass for an extremely smooth drink.
4. Garnish with a few dehydrated lemon slices or a lemon peel.

How to make your own simple syrup

Basic simple syrup is 1 part sugar to 1 part water. Combine at least a 1/4 cup water and 1/4 cup sugar in a sauce pan and heat on the stovetop until boiling and sugar is dissolved. Remove from heat and let cool. Store in the refrigerator in an airtight container for up to a week with best results. Using turbinado sugar gives an extra layer of flavor, so I prefer this method. Both turbinado or granulated sugar will give you great results.