Whiskey Sour

• 2 ounces bourbon or Canadian whisky
• 1 ounce fresh lemon juice
• 1/2 ounce simple syrup
• 1 egg white

Combine liquid ingredients in a cocktail shaker without ice. Separate an egg and add the white into the shaker. Close the shaker and dry shake for about 20 seconds to thoroughly emulsify the egg white. Now add your ice and shake until cold. Double strain into a chilled cocktail glass. Optionally layer a couple drops of bitters onto your foam.

Dry shake means to shake the ingredients without ice, which is done in order to get a nice creamy foam from the egg white. Double strain means to strain your cocktail shaker through a fine mesh strainer into your glass. As well as separating out any lemon pulp and ice shards, this also helps ensure a smooth, even texture to your egg white. For best results, you should actually double strain any time you’re shaking a cocktail, especially if it contains citrus.

I made this drink in honor of National Whiskey Sour day, which is apparently today. I don’t know who makes these things up but it’s a great reminder to mix up something you may not have had for a while. I love Whiskey Sours but it’s been a while so it was good to mix up a couple with dinner tonight. I made one with my usual Bulleit bourbon and one with the Canadian Club Classic I got recently. Bourbon is traditional and also my preferred way to make these, but a good Canadian Whiskey offers a nice change of pace. The drink pictured was topped with a few drops of Novo Fogo Cherry-Hibiscus bitters.