Bourbon Sour

Bourbon Sour

When my mother-in-law came by for a few weeks, I knew she enjoyed a good cocktail in the evening so I decided to share some of my favorites, a new one, each night during her stay.

I think she said her fave is the gin martini. Essentially all gin, and virtually nothing else but two olives (pimento or garlic stuffed…I don’t think she checks).

We did the gin martini with the dry vermouth ‘rinse.’ We did a Vesper. A Berkshire Martinez, a Negroni, and of course a gin and tonic with some local hipster tonic concentrate I got at an event. She liked them all.

I then went to the whiskey drinks. I made my favorite, the Old Fashioned, then a Boulevardier, added the Manhattan, the Jersey cocktail and also the Bourbon Sour.

I had made the Bourbon Sours only a few times and always loved them but felt that they were a little too much work honestly. I had remembered that I needed a bunch of egg yolks for something (probably a carbonara) and kept the whites frozen for future use like a good lad. So with a little foresight, I grabbed the whites earlier in the day and let them come back to life. I shook, I stirred, I tossed. I made a perfect looking and even better tasting, Bourbon Sour.

I think I made closer to 6 of them.

They were ALL delicious and ended up being my mother-in-law’s favorite cocktails of her time here. Enjoy. Worth the effort.

Bourbon Sour

3/4 oz egg white
2 oz bourbon
1/2 oz lemon juice
1/4 oz simple syrup
1 dash bitters

Dry shake all of the ingredients together (count to 13), then add ice, and do it again. Serve in a chilled martini or coupe glass (preferred because it looks awesome but an old fashioned glass would work too).

You could add a cherry and slice of lemon for garnish too.

The egg white gives it a lovely cloud-like top.

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