Whiskey Sour - The Original
2 oz bourbon
1 oz lemon juice
1 oz simple syrup
1/2 oz egg white
Preparation:
Chill a cocktail glass or coupe in the freezer at least ten minutes. Separate one egg, discarding the yolk. Lightly mix the egg white with a fork – this’ll help you measure it out.
In an empty shaker, add all ingredients. Make sure you have a good, tight seal (egg whites can foam up and expand when shaken). Shake without ice for 20 seconds to blend. Add a few ice cubes and shake again, hard, for at least 30 seconds. Double-strain into the chilled glass using a fine-mesh strainer.
Allow the egg foam to rise to the top (you can also spoon some residual foam out from the shaker) and, in a ring, drop:
8 drops Angostura bitters - Swirl the Angostura bitters with a cocktail pick to decorate the top of the drink. Garnish with a lemon wheel and Maraschino cherry pinned together with a cocktail pick.
Leftover egg yolk makes a mae west below.
Whiskey Sour - Without Egg White
2 ounces bourbon
¾ ounce fresh lemon juice
¾ ounce simple syrup
½ orange wheel (for serving)
Maraschino cherry (for serving)
Combine bourbon, lemon juice, and simple syrup in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds.
Strain cocktail through a Hawthorne strainer or a slotted spoon into an old-fashioned or rocks glass filled with ice. Garnish with orange wheel and cherry.
Juliet
2 ounces Gentleman Jack
1 ounce fresh lemon juice
3/4 ounce pecan maple syrup
1/2 ounce peach liqueur
1 ounce egg white
Combine all above in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously. Strain into an old-fashioned or rocks glass filled with a large ice cube. Garnish with grated nutmeg and 1 maraschino cherry.
Created by the 2018 Gentleman Jack Whiskey Sour Classic finals winner - Scott Augsburger.
Leftover egg yolk makes a mae west below.
Whiskey Smash
5-6 mint leaves
1/4 lemon, halved
1.5 tablespoons simple syrup or 1 teaspoons agave and splash of water
2 ounces whiskey (rye or bourbon, old granddad is a high rye bourbon)
3 drops angostura bitters (optional a drop of orange bitters)
crushed ice
large cocktail ice
Using a muddler or the handle of a wooden spoon, mash mint leaves, lemon and simple syrup in a cocktail shaker. Add whiskey, bitters, and crushed ice, shake vigorously. Pour into Old Fashion glass over large cocktail ice. Garnish with mint sprigs.
WHISKEY SMASH
3-4 mint leaves Half a lemon (quartered) 2 oz bourbon whiskey
¾ oz simple syrup
Mae West Cocktail (#1) (how to use those leftover egg yolks)
2-3 ounces brandy or cognac
1 egg yolk
1 teaspoon superfine sugar
Cayenne pepper
Shake the egg, sugar, and brandy very well with ice; then strain into a chilled cocktail glass or one with a large cocktail ice cube. Dust with cayenne pepper.