Whiskey Sour

Ingredients

• 2 ounces bourbon
• 0.75 ounces lemon juice – freshly squeezed
• 0.75 ounces simple syrup – 1:1 (equal parts sugar and water)
• 1 ounce egg white – for silky foam (optional)
• 1.5 cups ice cubes – for shaking
• lemon peel – wide strip; expressed over drink (for garnish)
• Angostura bitters – dashed on top (for garnish)
• cocktail cherry – for garnish

Instructions

1. Chill a coupe or small rocks glass in the freezer until frosty, about 5 minutes.
2. Add the bourbon, lemon juice, simple syrup, and egg white (if using) to a cocktail shaker and dry shake (no ice) until foamy, about 15 seconds.
3. Add the ice cubes to the shaker, seal, and shake hard until the shaker is icy-cold and frosty, 12–15 seconds.
4. Double strain immediately into the chilled glass to catch ice shards; the drink should pour with a creamy head.
5. Express the lemon peel over the surface and drop it in; dot the foam with 2–3 dashes Angostura bitters and add a cocktail cherry. Serve immediately while cold.