Way-Too-Easy Whiskey Sour

The story behind this one is that we realize a lot of people are inspired to make cocktails at home but might not have the most robust home bar. This recipe aims to use some very common ingredients to make a simple and delicious cocktail. As with anything you’re trying for the first time: perfection is not the goal, have fun and get weird with it. If you don’t have eggs, try using an ounce of canned chickpea juice, if you don’t have rye, use bourbon, or hell, even try scotch and let us know how it turns out!

Ingredients

• 1.5oz rye whiskey we used @heavenhilldistillery Rittenhouse

• 0.75 oz lemon juice

• 0.5 oz Maple syrup (avoid high fructose corn syrup options like Aunt Jemima or Mrs. Butterworth’s)1 egg white

• Angostura bitters for garnish

Tools

• Shaker

• Mesh strainer

• Hawthorn strainer (or something to prevent ice from falling over)

Recipe

• Shake all ingredients vigorously SANS ICE in a shaker about 20-30 times

• Add ice and shake until shaker is sweating.

• Double strain into coupe or honestly whatever you have lying around.

• Garnish the foamy deliciousness with a dash of Angostura bitters. For fancy factor, use a toothpick or chopstick to stir the Angostura into the foam about a quarter rotation.