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- Whiskey Sour with Bourbon and Lemon
Whiskey Sour with Bourbon and Lemon
Ingredients
Step by step process
Preparation
- 1
Squeeze lemons to obtain 120 ml of juice and strain the juice through a fine sieve to remove pulp.
- 2
Fill the cocktail glass with a few ice cubes and let it chill. Pour out the ice later.
- 3
Measure the bourbon and simple syrup. If using egg whites, carefully separate them from the yolks.
Mixing
- 4
Place the bourbon, lemon juice, simple syrup, and, if using, the egg whites into a well-sealed container. Shake vigorously without ice for 10-15 seconds to properly foam the egg whites.
TIP:First shake the egg-white mixture with bourbon, lemon juice, and simple syrup, without ice, for 10-15 seconds. You’ll get a thick foam that, in the second shake with ice, will transform into a delicate texture.
- 5
Add plenty of ice and shake again for 10-12 seconds, until the cocktail is well chilled and slightly diluted.
- 6
Discard the ice from the glass and strain the cocktail through a fine sieve into the chilled glass. If using egg whites, repeat straining for a smoother texture.
Serving
- 7
Garnish with a twisted lemon peel and, optionally, a cocktail cherry. Serve the cocktail immediately, well chilled.
- 8
Adjust the flavor to your liking: add a little more syrup for sweetness or a few drops of lemon juice for extra tartness.
More tips:
No shaker? Use a mason jar with a lid. Dry shaking (without ice) is key to a stable egg white foam.
The 2:1:0.8 ratio (bourbon: lemon juice: simple syrup) is a balanced base. adjust the syrup by ±10 ml depending on the lemons' acidity.
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Topic: American Cuisine
