Recipe

Whiskey Sour

by Tim Chin

When it comes to food, I’m an undying champion for simplicity. And when it comes to cocktails, there are few simpler than the Whiskey Sour. Throw together the whiskey of your choice, sugar, and citrus (usually lemon) and you’ve got yourself the beginnings of a tasty, classy drink. I had a bunch of egg whites leftover from developing our Runny Yolk Sauce, so I decided to freeze them in ice cube trays and put them to good use. And while they’re totally optional in the classic Whiskey Sour preparation, I use the whites here to get a nice, pleasing head of foam and creamy texture. 

Yield
Makes 1 cocktail
Whiskey_Sour-WIDE.jpg
Ingredients
50 g whiskey
frozen egg white cube (about 30 grams)
15 g lemon juice
8 g granulated sugar
0.2 g kosher salt
160 g ice cubes
2 fluid ounces (¼ cup) whiskey
1  frozen egg white cube (about 1 ounce)
½ fluid ounce (1 tablespoon) lemon juice
2½ teaspoons granulated sugar
pinch  kosher salt
1 cup ice cubes
Instructions
    • 50 g whiskey
    • 1 frozen egg white cube (about 30 grams)
    • 15 g lemon juice
    • 8 g granulated sugar
    • 0.2 g kosher salt
    Combine whiskey, egg white, lemon juice, sugar, and salt in cocktail shaker and vigorously shake until egg white has melted and drink is very foamy, 60 to 90 seconds.
    • 160 g ice cubes
    Add ice to cocktail shaker and vigorously shake for 30 seconds. Strain into chilled coupe or rocks glass and serve. 
Instructions
    • 2 fluid ounces (¼ cup) whiskey
    • 1 frozen egg white cube (about 1 ounce)
    • ½ fluid ounce (1 tablespoon) lemon juice
    • 2½ teaspoons granulated sugar
    • Pinch kosher salt
    Combine whiskey, egg white, lemon juice, sugar, and salt in cocktail shaker and vigorously shake until egg white has melted and drink is very foamy, 60 to 90 seconds.
    • 1 cup ice cubes
    Add ice to cocktail shaker and vigorously shake for 30 seconds. Strain into chilled coupe or rocks glass and serve.
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