How To Make The Whiskey Sour (Reverse Dry Shake)

The classic whiskey sour made with a dash of egg white (sometimes called the Boston Sour). Here I teach you the "reverse dry shake" method to yield a delicious, creamy foam on top of the cocktail.

---

---

Equipment

1. Cocktail set (includes Boston shaker, jigger, bar spoon, hawthorne strainer, muddler)

2. Angled measuring jigger

   • Version using ml measurements

3. Citrus juice squeezer

4. Coupe glasses

5. Spring for shaker

---

Cocktail Recipe

Whiskey Sour (reverse dry shake method)

Note: My video suggests 1oz of lemon juice, but I've since decided this is a better spec for this drink

• 2 oz (60ml) bourbon

• .75 oz (22ml) fresh lemon juice

• .75 oz (22ml) simple syrup

• Pinch of salt (optional)

• Egg white of 1 large egg (optional)

• 5-6 drops of aromatic bitters

1. Chill a coupe glass with ice water, set aside

2. Add bourbon, lemon, simple syrup, and salt to a boston shaker

3. Add ice, shake, then double strain back into the shaker glass

4. Discard the ice

5. Add egg white to the shaker tin along with a spring

6. Shake cocktail and egg white together vigorously for 15 seconds

7. Strain cocktail into coupe glass

8. Drop bitters on top of egg white foam, and use a toothpick to swirl into a design