Wrapping up the weekend with a whiskey sour, a variation that came through my news feed, with orange juice (I have Tangelos, fantastic tangy juice) and absinthe (used Lucid)

I made this with scotch, as I have no rye, and it definitely needed 2x the lemon. Feeling more indulgent about the egg white than the Scotch! I think this would work with Angel’s Envy bourbon very well, better than the Scotch and maybe better than rye but alas, as I have already mentioned I am waiting to buy anything.

  • MorningThunder@lemm.eeEnglish
    2·
    11 days ago

    Interesting twist! I have to say though the best Whiskey Sour I’ve ever had comes from Suderman

    • 1.5oz Bourbon
    • .5oz Apple Brandy like Laird’s BiB
    • 1oz Lemon Juice
    • .5oz 2:1 Simple
    • .5oz Velvet Falernum
    • 1 Egg White or other foaming agent

    Reverse dry shaken, and then a bunch of Angostura drops on top of the foam of the finished drink.