Originally Posted by Girardian
I've yet to try the "egg white" thing but will ... perhaps tomorrow afternoon. If I feel truly inspired, I'll fire up a Monte 2 and report back.
I made whiskey sour last night from the following recipe:
2 oz bourbon
3/4 oz fresh lemon juice
1/2 oz rich simple syrup (a 2:1 ration of raw sugar to water)
1 tsp. egg white
Combine in a shaker without ice and shake to emulsify (because of the egg), add ice and shake vigorously, strain into a rocks or or pisco glass and drink neat.
I really enjoy the mouthfeel created by the egg. It is a great addition, though probably not for everyone. It takes the drink to a new level and makes more of an evening cocktail and less of a purely light summer drink.
Traditional or not, I think the recipe would benefit from a touch of orange.
I used Woodford as the bourbon (90 proof) and if this were served over ice I would opt for a 100 proof bourbon.