Whiskey Sour

Fill a shaker three-fourths full with ice. Add the bourbon, lemon juice and simple syrup. Cover and shake until condensation forms on the outside of the shaker, a good 10 to 15 seconds. Strain everything into a chilled rocks glass. Editor's Tip: You might consider using 3/4 ounce of lemon juice and simple syrup if you don't use egg white to keep the same volume.

To include egg whites, place the bourbon, lemon juice, simple syrup and egg whites in a cocktail shaker. Cover and shake until everything is well combined. Then, fill the shaker with ice, cover it, and shake until condensation forms outside the shaker for 10 to 15 seconds. Strain your cocktail into a chilled rocks glass. Editor's Tip: When shaking a cocktail without ice (known as "dry shaking"), you'll want to shake longer than you might think you need to. Really work those arm muscles! The protein in the egg white needs about 30 seconds to break down and combine with the other ingredients. Don't skip this step if you want that fantastic froth.

Add your orange wedge and cherry if so desired. Editor's Tip: To chill your cocktail glass, fill it with ice before shaking the whiskey sour ingredients. Then, dump the ice before pouring the cocktail into the glass. If you want to serve your whiskey sour over ice, use one giant ice cube, which takes longer to melt and won't dilute your cocktail.