Every so often I'll run into recipes asking for using just the yolk of an egg. For a long time that meant I would either throw the white away immediately or put it in the fridge, forget about it, and throw it away later. That was before I met the classic whiskey sour.
Not to be confused with the horribly sweet thing I served to people for years while working at dive bars, a proper whiskey sour is well balanced and supports your whiskey rather than hiding it behind a veil of crap "lemon" and high fructose. Plus, this formula is the basic foundation for numerous great drinks. Understanding this simple sour ratio is the key to unlocking a whole world of really delicious beverages.
Oh, and it uses that leftover egg white you have.
You'll need to make a 2:1 demerara syrup for this. To do that, measure out a cup of sugar in the raw, add a half cup of boiling hot water, and stir until dissolved. Chill before using. It lasts forever in the fridge.
The Whiskey Sour
- white from one egg
- 2oz whiskey of your choice (i'd go rye here, I like Wild Turkey for mixing)
- .75 oz fresh lemon juice
- .5 oz 2:1 demerara syrup
- a strip of lemon zest
Shake all the ingredients except for the zest in a shaker for about 15 seconds to whip the egg white. Add a large scoop of ice and shake for ten seconds. Double strain into a glass and add an ice cube if you prefer. Squeeze the zest of the lemon over the drink and rub it around the edge of your glass then throw it out (the zest, not the glass).
You deserve it.
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