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    Whisky sour

    Serves: 1


    50ml whisky or bourbon
    35ml lemon juice 
    1 tbsp sugar syrup
    2 dashes Angostura Bitters
    ½ egg white†


    Put 50ml whisky or bourbon, 35ml lemon juice, 1 tbsp sugar syrup, 2 dashes Angostura Bitters and ½ egg white in a shaker filled with ice. Shake well and strain into a coupe.


    † Always use Lion-marked eggs in recipes containing raw or partially cooked eggs. For more guidance, see foodstandards.gov.uk

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