RECIPE FROM WHISKY & ALEMENT Whisky Sour INGREDIENTS 45ml whisky - we use Port Charlotte 10-year-old single malt Scotch for our house Whisky Sour, because we love them a bit smoky! But any good Scotch, Rye, Bourbon, Australian or Irish whisky will work. 25ml freshly squeezed lemon juice (never the stuff from the little plastic squeezy lemons from the shops) 10ml 2:1 sugar syrup (1 cup sugar dissolved in half a cup boiling water) 20ml fresh egg white (for a vegan version, use the liquid from a can of chic peas or a couple of drops of Wonderfoam) METHOD Add all ingredients to a cocktail shaker and close tightly. Shake hard with no ice for 10-15 seconds to emulsify the egg white. Open the shaker and add as much ice as will 昀椀t, close tightly and shake for another 10-15 seconds. Strain the drink into a cocktail glass through a 昀椀ne strainer and garnish with a couple of drops of bitters, a cherry, or a twist of fresh lemon peel.