Classic Cocktail Recipe: Traditional Whiskey Sour
Alright, so this drink isn’t as popular anymore, but the traditional Whiskey Sour used to be the drink of choice back in the day. It originated in the late 1870s and we think it needs to have its own revival. Now, since this is the traditional preparation of the drink, it does call for raw egg white. If you’re worried about Salmonella, you don’t have to use it, but just know that alcohol generally acts as a buffer that counteracts the effects of the egg, so it’s very unlikely you’d get sick. For the sake of authenticity, we’re going to go ahead and drink to this delicious cocktailcheers!
Yields 1 serving
- 2 oz. bourbon or Canadian/rye whiskey
- 1 oz. freshly-squeezed lemon juice
- 1/2 oz. simple syrup (homemade or store-bought)
- 1 tablespoon egg white
- 1 orange slice; save peel for garnish
- If making your own simple syrup: add equal parts water and sugar to a saucepan and cook on medium-low heat, stirring until sugar completely dissolves. Wait to cool before using.
- Combine bourbon, lemon juice, simple syrup and egg white in a shaker. Shake for 25-30 seconds, or until egg white emulsifies. Add ice and shake for another 20 seconds.
- Pour liquid through a strainer into a cocktail glass and, depending on your preference, add more ice.
- Garnish with orange slice and enjoy.
Recipe adapted from Great Grub