Hey there. I’m back. When I originally was coming up for the concept for my blog, I strayed away from naming it something too beer-centric so I could give future me the freedom to include posts about other types of booze. When it comes to alcohol, I don’t like to play favorites. Lately, I’ve been experimenting with classic bourbon cocktails. More specifically, The Whiskey Sour.
First created in the 1870’s, the Whiskey Sour has deviated from something that was supposed to be simple and elegant, to some cheap well drink mixed with sour mix. Fucking gross. A traditional Whiskey Sour is pretty straightforward – it’s whiskey, lemon juice, simple syrup – and in some cases – an egg white. The long forgotten egg white really elevates a whiskey sour by making it unexpectedly creamy and frothy. A boozy smoothie if you will. If you’re like most people, you probably cringe at the thought of using raw eggs in a drink, but you shouldn’t be. According to a YouTube video I watched one time, the alcohol should kill off any harmful bacteria when mixed properly.
For this drink, I didn’t have any egg whites on hand so I decided to add some fresh fruit from the farmers market – today it happened to be blackberries. But you could add an egg white if you wanted to. I can’t tell you how to live your life.
- 2oz bourbon
- 1oz lemon juice
- .75oz 1:1 simple syrup (don’t be a bum, make it yourself)
- 2-3 fresh blackberries
Step 1: Add blackberries, simple syrup and lemon juice to the bottom of a shaker (I use this one)
Step 2: Muddle
Step 3: Add 2 oz bourbon
Step 4: Add ice
Step 5: Shake vigorously for 30-45 seconds
Step 6: Strain into rocks glass with large ice cube