Whiskey Sour (With Egg White)

Ingredients:

• 2 ounces bourbon whiskey

• 3/4 ounce freshly squeezed lemon juice

• 1/2 ounce simple syrup

• 1 large egg white

• Ice cubes

• Optional: 2-3 dashes Angostura bitters for garnish
  
  

Instructions:

1. Combine Ingredients: In a cocktail shaker, add the bourbon, lemon juice, simple syrup, and egg white.
   

2. Dry Shake: Seal the shaker and shake vigorously for about 10 seconds without ice. This "dry shake" helps emulsify the egg white, creating a smooth foam.

3. Add Ice and Shake: Open the shaker, add ice cubes, reseal, and shake vigorously for another 10-15 seconds until the mixture is well-chilled.

4. Strain: Double strain the cocktail into a rocks or coupe glass using a Hawthorne strainer and a fine-mesh strainer to remove any ice shards and pulp.

5. Garnish: If desired, add 2-3 dashes of Angostura bitters on the foam's surface and use a toothpick to create a decorative pattern. Alternatively, garnish with a maraschino cherry or a lemon twist.
   

Notes:

• Safety Considerations: Consuming raw egg whites carries a risk of salmonella. To mitigate this, use fresh, high-quality eggs or pasteurized egg whites.

• Vegan Alternative: For a plant-based version, you can substitute egg white with aquafaba—the liquid from canned chickpeas. Use about 2 tablespoons to achieve a similar frothy effect.The Whiskey Sour is a classic cocktail that dates back to the mid-19th century, with its roots firmly planted in the annals of cocktail history. The addition of egg white to the Whiskey Sour adds a velvety texture and frothy head, elevating this already delicious drink to new heights of decadence. The use of egg whites in cocktails became popular during the golden age of mixology in the late 19th and early 20th centuries. Bartenders discovered that adding egg whites not only imparted a silky texture to cocktails but also softened the harsh edges of strong spirits like whiskey, resulting in a smoother, more balanced drink.
  

The Whiskey Sour is a classic cocktail traditionally made with whiskey, lemon juice, and sugar, often garnished with a maraschino cherry and a half orange slice. The earliest recorded mention of the Whiskey Sour dates back to January 4, 1870, in the Wisconsin newspaper Waukesha Plain Dealer.

However, the cocktail's origins likely trace back further, with sailors in the 18th century combining whiskey with citrus juices to prevent scurvy during long voyages. This practice not only provided necessary vitamin C but also made the whiskey more palatable.

The first known recipe for the Whiskey Sour was published in 1862 by Jerry Thomas in his book "The Bartender's Guide: How To Mix Drinks."

Additionally, some sources suggest that the English steward Elliott Stubb created the Whiskey Sour in 1872 in Iquique, a port city that was part of Peru at the time.

Over the years, the Whiskey Sour has evolved, with variations such as the Boston Sour, which includes egg white for a frothy texture, and the New York Sour, which features a float of red wine on top.