The Whiskey Sour – a classic cocktail that is extremely easy to make. It’s just got a few ingredients, but it’s got all a good cocktail could ask for: it’s sweet, it’s sour, and let’s be honest; it’s kind of strong.
This is the last post I’ll post while on vacation. I’m probably at the beach sipping on a whiskey sour as you read this. I’m currently in Albania with my sister. We’ve travelled through Bosnia-Hercegovina, Montenegro and Kosovo and are on our last stop now – the Albanian riviera. Now it’s all about the lazy life at the beach, a good drink in one hand and a funny book in the other.
What’s the more perfect time for a whiskey sour? I think none.
Whiskey Sour – The Classic Way
It’s one of my favorite drinks because of the sweet and sour combination. It’s so simple you will have a hard time making just one.
The Egg White Epiphany
I know a lot of people freak out when they see the recipe and it calls for one raw egg white – let me tell you, you cannot taste it! It’s completely flavorless. The egg white gives a pretty white foam and it can be omitted if you really want to. But if it is solely for the “Oh but I don’t like eggs” – then that excuse won’t work.
I know salmonella could be a valid excuse, but this shouldn’t be an issue if you use pasteurized eggs. But if you’re vegan, then that’s a good excuse. Vegans may use the liquid from a can of chickpeas instead, known as the aquafaba. I have not tasted this, so I cannot vouch for the taste, but I think it’s worth a shot!
Shake Shake Shake
If you don’t make a lot of cocktails, then a cocktail shaker probably isn’t needed, you could just use two large glasses together. However, it makes it easier to shake more vigorously, so it might be a good investment if you plan on making a lot of whiskey sours. And let’s be honest, you probably will be. A fine mesh sieve is also quite useful here, as you don’t want lemon pulp and ice shards in the drink.
What You’ll Need To Do
Place whiskey, lemon juice, simple syrup and egg white in a cocktail shaker. Don’t add in the ice just yet. Shake vigorously for 10 seconds. This will incorporate the egg white properly.
Add ice and shake again, for around 10 seconds more, to chill. Strain into a glass using a fine-mesh sieve. Garnish with a lemon slice and serve!
So – the glass you see in the photos is actually 2 drinks worth. It looked a little lonely with just half the amount in the glass, so I doubled the recipe (more for me, yay!). So, I spent the afternoon sipping on two whiskey sours and patted myself on the back. Good call. But, just keep in mind that the drink is strong, but a glass (or two) is mandatory on a hot Summer day.
Serve immediately with a slice of lemon, and a marachino cherry if you feel like it, as that’s the traditional way of serving it. I just have bad associations with these cherries, so I don’t like them as decor. It’s just me, not the cherry.
Have fun, make cocktails and smile.
Anyone else on holiday?
Other ways to enjoy these Summer months:
- Ginger Lemon Iced Tea
- Tropical Mango Pineapple Smoothie
- Lilac Lemon Cupcakes
- Serrano Ham and Mozzarella Pita Pizzas
- Chipotle Cheddar Burger with Chipotle Lime Mayo
I’d love to hear back from you, either in the comment section below, or tag me @thegingerwithspice on Instagram. You’ll also be able to follow me on my journey in Albania if you check my Instagram stories.
And don’t forget to Pin it for later!
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