Where do I even start with the history of the Whiskey Sour? I guess from the beginning which would pre 1800’s when the concept of the “sours” came from British Naval Officer, Vice Admiral Edward Vernon who mixed rum with water and lemon/lime juice to prevent scurvy for his crew. Sailors brought the concept to shore and combined other available spirits such as whiskey with citrus and sweetener. In 1862, the first Whiskey Sour appeared in Jerry Thomas’s The Bartender’s Guide and became very popular in America. Over the years different variations evolved including the use of egg white which gives the cocktail a delicious frothy, silky texture. I was actually a little afraid to use raw egg in my cocktails because of possible bacteria until I learned the bacteria is actually on the outer shell and doesn’t enter the egg until cracked. It is very important to use the freshest eggs possible and check for any cracks before using. I recommend washing the outside of your eggs with a 10% vinegar water solution to sanitize and dry thoroughly. If you are still on the fence, some alternatives I recommend are pasteurized liquid eggs or aquafaba (garbanzo bean juice). The use of egg whites (or alternatives) really does elevate cocktails and creates a lovely, blended texture. Cheers!
Equipment
- Cocktail Shaker
- Jigger
- Rocks Glass
- Shaker Ball
- Ice Mold
- Knife
- Cutting Board
Ingredients – Serves 1
- 2 oz Whiskey (Dented Brick “Bottled in Bond” Rye Whiskey)
- .75 oz Maple Syrup
- .75 oz Lemon Juice
- 1 egg white
- Long thyme sprig for garnish
- Lemon twist for garnish
Method
- Prepare your garnish. Cut a washed and dried lemon in half. Cut a 1/4-inch wheel from the center. Cut a small slit on one end and stretch open the wheel. Peel away the pulp. Wrap the lemon strip around a straw, press to create a curl and slide off. Wrap the lemon twist around the end of a long thyme sprig and set aside.
- Prepare your egg. Prepare a 10% vinegar bath in a bowl of water (or spray bottle) to sanitize the outside of your egg. Gently put your egg in the vinegar rinse for a few minutes then rinse and dry thoroughly. Set aside.
- Make the cocktail. Add the whiskey, maple syrup, lemon juice, egg white and shaker ball to a cocktail shaker with no ice. Dry shake. Add ice then shake again. Strain into a rocks glass with a large ice cube. Garnish with the lemon thyme sprig. Cheers!
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