The Kitchn: How to make a classic whiskey sour
Bartenders use egg whites in cocktails, like the whiskey sour, to give it a rich, creamy texture along with a smooth head of foam. To stay on the idea of fresh ingredients, use organic eggs (or pasteurized if you're still on the fence). If you're curious about it altering the flavor, just know that egg white is flavorless. It also helps to reduce the acidity from the citrus and bind the flavors together. It enhances the presentation of your whiskey sour, too. Remember, we're not settling for anything less than an "ooh!" from you and from your guest.
If you still feel like shaking up your cocktail with raw egg white is just too much to stomach, then feel free to leave it out!
Building your whiskey sour
When it comes time to make the whiskey sour (which is the best part), you'll want to shake it. A general rule of thumb is if a cocktail contains only spirits, then you want to stir. If a cocktail contains juice, dairy, or egg white, then you shake it.
Whiskey Sour
Makes 1 cocktail
2 ounces bourbon whiskey
1 ounce freshly squeezed lemon juice
3/4 ounce simple syrup
1 egg white from a small to medium egg
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