The Perfect Whiskey Sour - With Egg White
This year, I happily discovered the whiskey sour cocktail- with an egg white! The egg white is the critical ingredient that makes the texture of the drink velvety smooth - and in my opinion, so much better. I've served these a few times for friends and have gone through several recipes along the way, so I can speak with authority in saying this is the best recipe I've found. I know you'll want to bookmark this one!
Here at Zeal Living, we also recently got in these brand new, recycled glass coupe glasses from our artisan partners in Eswatini. They have a shallow cup with a fluted, curvy stem that gives them both sturdiness and elegance. Each glass holds 7 ounces, which is an ideal size to keep spills to a minimum- a typical 5.5 to 6 ounce cocktail pour won't come to the top of the glass. The open shape gives cocktails the best of both worlds - it concentrates flavors beautifully while opening them up. If you're unsure what kinds of cocktails to serve in them, coupe glasses are ideal for any kind of drink you'd serve "up"- meaning they have been chilled but don't require ice in the glass.
WHISKEY SOUR WITH EGG WHITE
Makes 2, 5.5 ounce(ish) cocktails
- Juice of 2 lemons
- 1 egg white
- 6 ounces whiskey
- 4 ounces simple syrup
- Angostura Bitters
To start, juice two lemons and set aside. Separate the egg white from the yolk and place in a cocktail shaker by itself. Shake up the egg white for a few minutes to get it nice and frothy. Add the juice of two lemons, 6 ounces of whiskey, 4 ounces of simple syrup, and a handful of ice cubes. Shake vigorously in a cocktail shaker to combine. Pour into two cocktail glasses, straining out the ice. Add a few drops of Angostura Bitters to the foam for garnish. Enjoy!