This week is an old classic rarely done (at least the right way): The Whisky Sour. I prefer it with a somewhat neutral (not too much sweetness, wood, or peat)like Canadian Whisky. It is the right a well balanced drink with touch of sourness. A great Classic.
- 2 parts of Whisky
- 1 part of simple syrup
- 1 part lemon juice
- 1 teaspoon egg white (buy in the pasterized one in cartons, it keeps)