The Kitchn: How to make a classic whiskey sour
Ice
1 maraschino cherry
1. Build the cocktail. Place the bourbon, lemon juice, simple syrup and egg white in a cocktail shaker. Do not add ice yet.
2. Dry shake the cocktail. Seal the shaker and shake vigorously for 10 seconds. (This is referred to as a "dry shake." It's good for incorporating the egg white before adding ice to the shaker.)
3. Shake again with ice. Add ice, seal again, and shake for 7 to 10 seconds more to chill.
4. Strain the cocktail. Fit a Hawthorne strainer over the top of the shaker and pour the cocktail through a fine-mesh strainer into a coupe glass. This is referred to as a "double strain," and this method is used to catch any ice shards or pulp from the fresh-squeezed lemon juice.
5. Garnish and serve. Garnish with a speared maraschino cherry.
(Elliott Clark is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
