Go to the Globe and Mail homepage

Jump to main navigationJump to main content

(Amanda Lowe/The Globe and Mail)
(Amanda Lowe/The Globe and Mail)

Whisky sour Add to ...

The best whiskey sours are made with rye whisky (for its bold spice and peppery flavour), fresh-squeezed lemon or lime juice and simple syrup. Simple syrup is made by combining equal parts of sugar and water over heat, then allowing it to cool.









Follow us on Twitter: @GlobeFoodWine

More related to this story

Ingredients

1.5 oz rye whisky

2 oz fresh-squeezed lemon or lime juice

1 oz simple syrup

1 egg white

2 dashes Angostura bitters



Method

Add whiskey, lemmon or lime juice, simple syrup egg white to a cocktail shaker. Egg whites are used in sours to mellow the tartness and spread the complex flavours of the cocktail over the palate with texture.

Add in Angostura Bitters.

Firmly cap the shaker and shake without ice. This is known as the dry shake and will emulsify the egg white into the cocktail. Open the shaker and fill with ice. Shake once again to chill the cocktail and create an aerated texture.

Strain the cocktail over fresh ice cubes in a rocks glass. Be sure to allow the airy froth to pass through the strainer as well. Garnish with fresh citrus.







In the know

Most popular video »

Highlights

More from The Globe and Mail

Most Popular Stories