How To Make a Classic Whiskey Sour

1. 1

   Build the cocktail. Place the bourbon, lemon juice, simple syrup, and egg white in a cocktail shaker. Do not add ice yet.

2. 2

   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.)

3. 3

   Shake again with ice. Add ice, seal again, and shake for 7 to 10 seconds more to chill.

   7s
4. 4

   Strain the cocktail. Fit a Hawthorne strainer over the top of the shaker and pour the cocktail through a fine-mesh strainer into a rocks or 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. Add ice if desired.

5. 5

   Garnish and serve. Garnish with a speared maraschino cherry.

Recipe Notes

1. 6

   Raw egg whites: Consuming raw egg whites will always come with some inherent risks. That's why we recommend using pasteurized eggs, which are gently heated, to reduce the risk of food-borne illnesses. All egg products in the United States are pasteurized, as required by the USDA — so you're good to go as long as you stick to eggs from the grocery store (don't use ones that come straight from the farm).