The Whiskey Sour: Pretty In Pink
More than anyone, John Hughes mined the psyches of the high school teen. In honor of his passing, the following is a recipe for the whiskey sour, a drink that, unfortunately, shares the manufactured glare of the prom along with the Vodka Cran, the Tequila Sunrise and Woo Woo shots. I don't know about you, but the whisky sour reminds me of high school, and thus high school movies, and thus John Hughes. It's pretty, and it's often rather pink too.
Unlike many of the drinks some of us remember from high school--oh, right, college--the whiskey sour deserves a second chance. Made simply and properly, it's a wonderful, surprisingly pleasant drink. With the addition of an egg white, it turns into a veritable meal--pungent, chewy and beautifully pink-hued. Molly Ringwald would, like, totally approve.
Makes: 1 drink
1 egg white
3/4 ounce lemon juice
3/4 ounce simple syrup
2 ounce bourbon
1. Crack add the egg white into one side of a cocktail shaker.
2. Measure out the other ingredients into the other side.
3. Dry shake (shake without ice) the mixture together. This step is all about whipping the egg white; if you shake the drink with ice, you won't get a good froth.
4. Now crack your shaker open, add ice and shake hard a few times to mix and chill. Strain into a chilled glass. If desired, top with a few drops of Angostura bitters and, with a straw, swirl into the design of your choice.