Whiskey Sour's Are quite possibly my favorite cocktail. After I had both kids, it was the first thing I wanted and I always prefer it to a mixed whiskey cocktail. It's relatively easy to make and I think you'll like my twist on it. The classic recipe is adapted from the kitchn recipe.
2 ounces bourbon whiskey ( I prefer Eagle Rare or Buffalo Trace)
1 ounce freshly squeezed lemon juice
3/4 ounce rose simple syrup
1 egg white
1 maraschino cherry (the good kind)
Jigger or small liquid measuring glass
Rocks or coupe glass
Skewer or cocktail pick
Place the bourbon, lemon juice, rose simple syrup, and egg white in a cocktail shaker. Do not add ice yet.
Dry shake the cocktail. Seal the shaker and shake vigorously for 10 seconds. (This is referred to as a "dry shake." It's good for incorporating the egg white before adding ice to the shaker.)
Shake again with ice. Add ice, seal again, and shake for 7 to 10 seconds more to chill.. or longer.
Strain the cocktail. Fit a Hawthorne strainer over the top of the shaker and pour the cocktail through a fine-mesh strainer into a coupe glass. This is referred to as a "double strain" and this method is used to catch any ice shards or pulp from the fresh-squeezed lemon juice.
Garnish and serve. Garnish with a speared maraschino cherry and a drizzle of bitters.