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Amanda Lowe/The Globe and Mail

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.


1.5 oz rye whisky

2 oz fresh-squeezed lemon or lime juice

1 oz simple syrup

1 egg white

2 dashes Angostura bitters


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.

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