A well-made Whisky Sour—made with Roslin whisky, lemon juice, and simple syrup—is a drink worth having, especially when you add an egg white (yes!) and a dash of Angostura bitters.
Whisky Sours have been around for a long time, and at their simplest they're made with just whisky, citrus, and a sweet ingredient, like simple syrup. But add just one or two special ingredients to that recipe, and you have a very different drink entirely.
Combine ingredients and shake without ice:
Add the Roslin whisky, lemon juice, and simple syrup to a cocktail shaker, then add the egg white. (I like to break off a small portion of the top of the egg, and then use that as a sort of strainer to hold the yolk in while pouring the white into the shaker.) Shake, without ice, for 60 seconds.
Add ice, shake again, then strain:
Add ice to the shaker and shake again for 30 seconds. Strain into a cocktail glass and drop the bitters on the top. Serve!
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