Oliver Lee making our own special Whiskey Sour! Rosemary, egg whites, á la minute la minute sour mix, and (ry) 1 bourbon make this a well crafted and easy drinking cocktail. We call our interpretation the ‘Rye & Rose’ and is featured on our spring 2011 cocktail menu.
Here’s the recipe:
2 oz (ry) 1
1 egg white
1/2 oz lemon juice
1/2 oz lime juice
1/2 oz rosemary infused simple syrup
Add all ingredients into a dry mixing tin. Shake ten times. Then add ice and shake vigorously. Strain contents into a new rocks glass. garnish with a rosemary sprig and brandied cherries.
* a note about eggs in cocktails:
Egg whites are really great for making cocktails well crafted. There is little merit to any worries about salmonella when using them due to pasteurized eggs, the acidity of the citrus in the cocktail, and the alcohol in the bourbon. (all of these things counter-act the risk). The whites chemically give a cocktail a long lasting foam and a great mouth feel, but only if you get it emulsified properly by shaking it long enough. If you don’t feel comfortable shaking a cocktail that long, then use a stick blender before you add the ice. (its not so tiring if you are making a lot of them… and if you having a party everyone will want more of these!