Spirit, citrus, and sugar are the fundamental components that come together to create the classic sour, one of the oldest types of cocktails. Among its most popular representatives is the Whiskey Sour, a libation that has quenched the thirst of drinkers for over a century and a half. Although the exact birthdate and creator of the cocktail are unknown, its history can be traced back to at least the time of Abraham Lincoln's presidency. The first printed recipe for the Whiskey Sour emerged around 1862 in Jerry Thomas's renowned book, "The Bar-Tenders Guide."

The traditional Whiskey Sour was crafted with whiskey, lemon juice, sugar, and egg white, an ingredient that tempers the tartness and produces a richer, smoother texture. Today, the use of egg white is optional, and it's more common to find bars serving Whiskey Sours without it. However, if you wish to experience the drink in its original form and introduce a bit of protein into your system, give it a try.

When incorporating egg white, it's recommended to execute a "dry shake," which involves shaking all the ingredients without ice before shaking again with fresh ice. This process blends the ingredients while aerating the egg, similar to making a meringue. It results in a more full-bodied drink with a sumptuous mouthfeel.

50ml Bourbon

25ml Lemon Juice

12.5ml Sugar Syrup

12.5ml Egg White

Garnish: Bitters

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