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It’s Friday, which means it’s practically happy hour! Today’s cocktail is one of my very favorites. It’s actually a drink that we enjoy both in the summer and the winter. Right now we’re enjoying them outside on the patio with plenty of ice. The lemony-bourbon flavor is a perfect combination– it’s smooth and doesn’t have a strong alcohol taste. But, what I love most about this cocktail is the froth. That creamy, silky froth makes this drink darn-near perfect.
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We get requests from our friends and family for this recipe all of the time, so I think it’s safe to say that it’s a winner. I honestly don’t even try to order this one when we’re out anymore because I know I’ll be disappointed– Radd has perfected it. This version really is the best I’ve ever had. Full stop. It doesn’t involve a long list of ingredients, but it does involve a few careful steps, which I’ll explain below. Follow these steps and you’ll achieve a perfect whiskey sour complete with a dreamy foam-top. You’ll see. And you’ll love it. Have a wonderful weekend, everyone–cheers!
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The Recipe: Whiskey Sour
(serves 1)
2 ounces bourbon
1 ounce freshly-squeezed lemon juice (from 1-2 lemons)
1 ounce simple syrup
1/2 egg white
3-4 drops of Angostura bitters
Use a small strainer to collect the pulp and seeds from the freshly-squeezed lemon juice. Next, in a shaker, combine the bourbon, lemon juice, simple syrup, and 1/2 egg white. Shake furiously (without ice) for 10 to 15 seconds in order to work the egg white into a nice froth. Add sufficient ice to the shaker and shake again until chilled. Pour into an Old Fashioned glass over ice. Add a lemon twist and 3-4 drops of Angostura bitters to the froth. Enjoy!
Thanks for stopping by Relishing It!
Laurie
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