Whiskey Sour

The sour template dates to the 1860s and this is the one everyone knows: bourbon, lemon, sugar. Egg white is optional but gives it the silky foam; bitters on top add aroma. Tart, rich and balanced.

Everything is on the shelf.

1. Add to a shaker

   60 ml120 ml180 ml240 ml	Bourbon— not in stock
   25 ml50 ml75 ml100 ml	Lemon juice (fresh)— not in stock
   15 ml30 ml45 ml60 ml	Sugar syrup (2:1)— not in stock
   15 ml30 ml45 ml60 ml	Egg white(optional)— not in stock

2. Dry shake without ice for 10 seconds to build the foam, then shake hard with cubed ice for 10 more

3. Strain into an old-fashioned glass over fresh cubed ice

4. Dash onto the foam

   2 dashes2 × 2 dashes3 × 2 dashes4 × 2 dashes

   Angostura bitters(optional)— not in stock

5. Garnish with lemon slice and cherry