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  • 50ml bourbon
  • 35ml lemon juice
  • 12½ml 2:1 sugar syrup
  • 2 dashes Angostura bitters
  • ½ fresh egg white
  • ice
  • 50p-sized piece of lemon zest

For the garnish

  • slice of orange
    and a cherry on a stick

Nutrition: Per serving

  • kcal171
  • fat0g
  • saturates0g
  • carbs9g
  • sugars9g
  • fibre1g
  • protein2g
  • salt0g
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Method

  • step 1

    Shake all of the ingredients (except for the lemon zest) hard with ice and strain into an ice-filled rocks glass. Squeeze the lemon zest, shiny side down over the drink so the scented oils spray across the surface. Discard the zest, add the garnish and serve.

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RECIPE TIPS
NEW YORK SOUR

Simply make your whiskey sour as usual, and then pour 25ml of red wine over the back of the spoon onto the surface of the drink, so it rests on the top in a crimson layer. For best results, use something reasonably fruity like a shiraz or a merlot. This also works with port.

WHISKEY & GINGER SOUR

Whiskey, ginger and lemon are natural partners, so try adding a dash of ginger liqueur – King’s Ginger Liqueur, which was created for King Edward VII in 1903, is top-notch.

AMARETTO SOUR

In this recipe by American bartender Jeffrey Morgenthaler, the bracing whiskey sour reveals a sweeter, more indulgent side thanks to the addition of a splash of amaretto.

MAKE THE SUGAR SYRUP

To make a 2:1 sugar syrup, tip 200g caster sugar into a saucepan and pour over 100ml water. Stir and heat gently over a low heat until the sugar has dissolved. Leave to cool, then store in the fridge.

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A star rating of 4.8 out of 5.9 ratings
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