Whiskey Sour

Instructions

1. Add bourbon, lemon juice, simple syrup, and egg white (if using) to a shaker.
2. Dry shake (without ice) for 10 seconds to emulsify the egg white.
3. Add ice and shake vigorously for 10-15 seconds.
4. Strain into a rocks glass over fresh ice.
5. Garnish with an expressed orange peel and a cherry.

Notes

The Whiskey Sour first appeared in print in 1862 and remains a cornerstone of cocktail culture. The optional egg white adds a silky texture and frothy top. For a Boston Sour variation, float a splash of red wine on top.