Thursday, June 7, 2018

(Heritage) Whiskey Sour

The New York Bartender's guide circa 1997 has many sour recipes, some with egg white and some without. The Whiskey Sour in this edition is without, but at least it is served in a sour glass. I've decided to update the recipe. This time doing it in a sour glass and with egg white using a great local whiskey. MurLarkey Distillery's Heritage old country whiskey is young and rapidly aged and finished in French wine casks. This is a dry and very strong whiskey that really does well when mixed with egg whites.
  • 2 oz. blended whiskey (MurLarkey Heritage used)
  • 1 oz. lemon juice
  • 1 tsp. sugar syrup
  • 1 egg white (optional but recommended)
  • orange slice
  • maraschino cherry
Combine whiskey, lemon juice, sugar and egg white in a shaker with ice. Shake and strain out the ice. Shake the liquid ingredients to increase the foam and pour into a chilled sour glass. Garnish with the orange slice and cherry.

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