WHISKEY SOUR

Bourbon
Written By Daniel Hicks

  • 2oz bourbon or rye

  • 3/4oz lemon

  • 3/4oz simple

  • 1 egg white

  • 1-2 dashes Angostura bitters

DRY SHAKE: Separate egg white from yolk (crack it, pass yolk between shell halves over shaker until you catch the white) and dispose of shell/yolk. AGGRESSIVELY shake for 30 seconds.

WET SHAKE: Add ice, whiskey, lemon and simple into your shaken egg white. Shake again, double strain and top with dash of bitters.

Glassware: Martini, Coupe; Rocks

Garnish: Bitters

Daniel Hicks
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