Whiskey Sour
Ingredients
2 oz Buffalo Trace
3/4 oz Lemon juice
3/4 oz Simple syrup
1 egg white
*Lemon twist + 5 Angostura drops
No drink has better represented a foam top better than the whiskey sour (drinks with foam tops are also called a “flip”). The foam top is created by dry shaking egg whites with additional ingredients. By shaking the egg whites with sugar, we are stretching the proteins and introducing oxygen, forcing the proteins to make new connections. When done successfully this will appear as a light frothy foam. We recommend dry shaking the egg whites, lemon, and sugar before introducing whiskey to maximize foam flavor, and the airiness of the foam.
This may seem obvious, but the quality of egg really does make a difference in the quality of foam. We love to buy fresh eggs from our local farmers market, but any large egg will be great for this process.
Recipe
1. Add egg white, lemon, and simple syrup to your shaker and dry shake for 10 seconds until foam begins to form.
2. Add the whiskey and ice to the shaker and shake vigorously until chilled.
3. Pour through strainer into coupe glass.
4. Shake the strained shaker over the glass making sure all of the foam enters the glass. The last of the foam will be the most frothy.
5. If bubbles appear in the foam, they will most likely disappear in the first minute. This occurs from over-shaking and introducing too much oxygen into the stretched egg white proteins.
6. Garnish the top of the foam with a thin lemon strip and 5 drops of Angostura bitters. There are many classic designs, but we enjoy the half moon design seen in the attached photo.