While the whiskey sour has a reputation of being basic and a bit immature, it really is a great and well-balanced cocktail. I've been dreaming about punching it up with some smokey scotch instead of bourbon or sour mash all week long - the idea of scotch and lemon has been stuck in my head since Monday, and I'm so glad I finally made this.
- 2 oz. smokey scotch
- 1 oz. fresh lemon juice
- 3/4 oz simple syrup
- 1 egg white
When I've got the energy, I take the time to use the "dry shake" method with egg whites, which means dropping the egg white and 1 ice cube into the cocktail shaker and going to town until it's frothy, and then adding the rest of the ingredients, more ice, and finishing the shake. When I'm lazy, though? I just pour everything into the shaker, shake it a little bit longer than I usually would, and it always seems to work itself out so I can strain it and serve over an oversized ice cube in a rocks glass with a lemon peel.