It’s Friday, friends, another week down. Seems like a great time to enjoy a whiskey sour with some pals! I am a traditionalist when it comes to whiskey sours, which means, I like them with egg whites. It’s rare to find whiskey sours with egg whites in bars these days, I imagine it’s just a pain for the bartenders. With all the fresh eggs we have from our chickens I thought it was time to try making them at home. I decided to use Meyer lemons because they are so extra delicious and we happened to have some on hand. Here is how I did it, and if I do say so myself, they were pretty darn good!
Meyer Lemon Whiskey Sour
*Makes 2 drinks
4 oz bourbon (I use Makers, it has just the right amount of sweet)
2 oz fresh squeezed Meyer lemon juice
2 oz simple syrup (to make simple syrup dissolve one part sugar to one part water in a sauce pan over medium heat, let cool)
white of one small egg
Fill a cocktail shaker about 3/4 full with ice. Add the bourbon, lemon juice, simple syrup and egg white. Shake vigorously for about a minute. Mixing it well will meld the flavors as well as make the egg nice and foamy, adding a creamy texture to the drinks. Strain into a chilled glass and serve immediately. SO good!
Traditionally whiskey sours are garnished with a maraschino cherry, so if you’re inclined… Also if using raw egg whites freaks you out, then don’t. If you choose not to use the egg, cut back a bit on the simple syrup, as the egg does make sure it’s not too sweet. The drinks will still be yummy without them, just not creamy.
* If you prefer a more sour whiskey sour, use 3 oz of lemon in the above recipe instead of 2. Either way, enjoy! *