In a whisky sour, the lemon juice is (almost) as vital as the bourbon. A generous, foamy top is what you're aiming for with this cocktail recipe
- Serves: 1 person
- 100g soft light brown sugar
- 50ml bourbon
- 25ml lemon juice
- 1egg white
Step 1Put the sugar and 100ml water in a pan and heat gently, stirring, until the sugar dissolves. Cool. This will make more than you need but will keep in the fridge for a couple of weeks.
Step 2Put the bourbon, lemon juice, egg white and 25ml of the brown sugar syrup into a cocktail shaker filled with ice and shake vigorously for 15-30 seconds. Strain into an old fashioned glass and serve.