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
Ice
1 maraschino cherry (the good kind)
Bitters
Cocktail shaker
Hawthorne strainer
Fine-mesh strainer
Jigger or small liquid measuring glass
Rocks or coupe glass
Skewer or cocktail pick
Instructions
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.

