WHISKY SOUR

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Whisky sour recipe

Put 50ml whisky or bourbon, 35ml lemon juice, 1 tbsp sugar syrup, 2 dashes Angostura Bitters and half an 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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