Craig and I are suckers for tasty cocktails. We also love whiskey. What’s better than a tasty whiskey cocktail? One that’s refreshing, simple, and is full of protein! Craig and I spent a few weeks fussing with ratios, and have finally settled on a ratio that we love. Full disclosure, this is not the standard whiskey sour ratio, but one that we both prefer. A true whiskey sour traditionally does not have an egg white in it. Technically, a whiskey sour with an egg white is called a Boston sour. Don’t be weird about egg whites in cocktails. They make them delicious and foamy and creamy, but aren’t gross. We were making these and one of our friends didn’t want to try it because of the egg in it. Then she tried it after a little peer pressure and remarked that it wasn’t gross at all. So there’s that. If you’re concerned about potential foodborne illness, don’t be. This recipe is actually better using pasteurized egg whites. More on that later.
Our Whiskey sour is a simple beast. 4 ingredients. 5 if you’re fussy like me.
Egg White – Don’t skip this. I promise it’s good. And if it’s not, then you’re only out the ingredients of one cocktail. Try the recipe when you have friends over, and without a doubt, someone will love it and ask you for the recipe. Send them to my blog. Anyway – we found that in addition to being way less effort than separating a fresh egg, pasteurized egg whites in cartons seem to give more even foam. Just use those.
Rye Whiskey – This can be made with most whiskeys, but rye is far and away the best. It isn’t sweet like bourbon, and has this slight bite to it that really bounces off the creaminess off the egg white and the sweetness of the sugar. Added bonus, you can get great mixing rye for almost nothing. The Old Overholt that we use is $16 per 750ml bottle.
Lemon & Lime Juice – You want both. My version of the optimal ratio is 2 lemons per 3 limes. As long as the juice isn’t sitting the fridge for a week or something, it’s still delicious. Don’t use bottled juice, even the really tasty Nelly & Joes stuff that’s usually passable. It needs to be from real fruits.
Simple Syrup – This is pretty simple (hahaha, get it? simple?!). But seriously. Add roughly 1 part sugar to roughly 1 part water, heat until sugar is liquefied. I don’t even do this on the stove anymore. I put a bunch of sugar in this jar/bottle, add some boiling water, and swirl it around. This usually does the trick. If it doesn’t, I microwave it in 30 second increments til it’s done. It lasts forever in the fridge.
Bitters – These are not necessary, but I prefer using them. Angostura are fine, but this is 100% the chance to break out your weirder ones. My favorite is grapefruit bitters, continuing the citrus theme.
3 oz (or 2 fresh) egg whites
4 oz rye whiskey
3 oz lemon/lime juice
1 oz simple syrup
(optional) dash bitters
*Add a few ice cubes to your cocktail shaker (I use 3 large hexagonal ones) and put your egg white in. Cap and shake the crap out of it. The goal here is to generate a lot of froth and start breaking up your ice a little.
*Crack open shaker and add the rest of your ingredients. Shake again. I find that sometimes the shaker burps a little, so I do this second shaking over the sink to reduce stickiness.
*Strain into an old fashioned class, garnish with a slice of lime and a couple dashes of bitters if desired.