Bourbon Sour Recipe
By
Aida Mollenkamp
Difficulty: Easy |
Total Time:
Under 5 mins
|
Active Time:
|
Makes:
1 drink
All too often made with cheap sweet-and-sour mix, Sours—whiskey, bourbon, and the rest—get a bad rap. But when a Bourbon Sour is made properly, and with the addition of an egg white, it’s easy to see why the drink’s such a classic.
This recipe was featured as part of our Kentucky Derby Day menu.
INGREDIENTS
- Ice
- 2 ounces bourbon
- 1 large egg white
- 3/4 ounce freshly squeezed lemon juice
- 3/4 ounce Rich Simple Syrup
- 1 dash angostura bitters
INSTRUCTIONS
- Fill a cocktail shaker halfway with ice. Add bourbon, egg white, lemon juice, and rich simple syrup and shake vigorously for 10 to 15 seconds. Pour into a cocktail glass, top with bitters, and serve.
Better to "mime shake" non-booze ingredients before adding ice. When using an egg in drink, shake ingredients for five seconds before adding the ice and liquor to better incorporate the egg, then add ice and bourbon and shake it silly for at least 20 seconds (I go 30) to achieve proper "ropiness".
Much tastier and frothier than a traditional whiskey sour. This was great. Now, just need to get another dozen eggs.
I had a Bourbon Sour at the East Side Showroom in Austin, TX. The bartender whipped the egg white into a light froth as if making a meringue. He mixed some into the the shaken drink, but put some of the froth on top, then drizzled the bitters onto the white froth. F***ING DELICIOUS and beautiful presentation.
Excellent recipe, but be careful to go easy on the sugar syrup. You want a nice sweet/sour balance, not a syrupy concoction. Start with less syrup, taste it, and only add more if necessary.
It may be made with Bourbon, but properly speaking, this is a whiskey sour.
It may be made with Bourbon, but properly speaking, this is a whiskey sour.