One of the all-time classic cocktails dating back to the mid 1800s and a very versatile drink as it can be made with any spirit. The addition of egg white helps to gel the ingredients in the drink and also leaves a smooth foam across the surface, a small dash of pineapple juice is often used in substitution for egg white.
The original Whiskey or Brandy Sours, and indeed any sour made with a dark or aged spirit, can sometimes benefit from a dash of orgeat (almond syrup) to deepen the flavours.
Glass: 10 oz rocks
Method: shake & strain
50ml Woodford Reserve Bourbon Whiskey
25ml lemon juice
25ml sugar syrup
4 drops of Angostura bitters
1 tsp egg white (or dash of pineapple juice)
Put all the ingredients into a mixing glass. Cap with a Boston shaker and shake really hard to create a foamy drink. Strain into an ice-filled rocks glass.
Spray lemon oils from the peel over the drink and garnish with a lemon twist tucked into the foam, add two sip straws.
Like the Collins, this is a good example of a drink that can be twisted, substituting the base or modifying the other ingredients. The spirit, sour, sugar syrup and bitters can all be changed and with a little understanding of flavours and balance a bartender could make literally hundreds of variations. When making a sour with sweeter spirits and liqueurs the sugar syrup should be reduced to ensure a balanced drink, and the bitters are generally omitted.