Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to prepare a special dish, whiskey sour. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Search for recipe for whiskey sour cocktail. Cocktails Store Online - The Best Cocktails for sale Dude that is a whiskey drinkers whiskey sour. For those hardcore whiskey drinkers who are thinking along the lines of "a real whiskey drinker wouldn't add the mix ice etc".
Whiskey Sour is one of the most popular of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Whiskey Sour is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook whiskey sour using 4 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Whiskey Sour:
- Make ready 2 oz whiskey
- Take 1 oz lemon juice
- Make ready 1 oz simple syrup
- Take 1 egg white
Garnish with a slice of blood orange and a Luxardo cherry. Fresh lemon juice is the key to a great whiskey sour. Bottled lemon juices are either too sweet or too tart and will significantly affect the quality of your drink. The whiskey sour is a mixed drink containing whiskey (often bourbon), lemon juice, sugar, and optionally, a dash of egg white or vegan version with aquafaba or cocktails foamer.
Steps to make Whiskey Sour:
- Shake and strain over ice
- Garnish with an orange slice and a cherry
With the egg white, it is sometimes called a Boston Sour. With a few bar spoons of full-bodied red wine floated on top, it is often referred to as a New York Sour. It is shaken and served either straight up or over ice. The Whiskey Sour was traditionally made with whiskey, lemon juice, sugar and egg white, an ingredient that tames the tart flavor and creates a richer, smoother texture. Today that egg is optional, and it's common to find bars serving Whiskey Sours sans egg white.
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