Whiskey Sour O'Clock

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)


Cocktail shaker

Hawthorne strainer

Fine-mesh strainer

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.