Description
A small egg goes a long way.
Ingredients
Scale
- 2 oz bourbon or rye whiskey
- ¾ oz fresh lemon juice, freshly squeezed, is essential
- ½ oz simple syrup (equal parts sugar and water)
- ½ oz egg white (roughly 4 quail eggs)
- 2 dashes Angostura bitters
Instructions
- Add the whiskey, lemon juice, simple syrup, and egg white (if using) to a cocktail shaker.
- Seal the shaker and shake vigorously for about 15–30 seconds without ice to aerate the egg white and create a foam.
- Fill the shaker with ice and shake again for another 15–20 seconds until well-chilled.
- Strain the mixture into a rocks glass over fresh ice, or into a chilled coupe glass without ice.