Want to know a secret? Until very recently, I’d never had a whiskey sour.
I know, right? Me! The girl who adores sweet drinks and even enjoys a straight whiskey on the rocks now and again. You’d think I’d have ordered them every chance I got.
Maybe it was the name. “Sour” doesn’t necessarily suggest “sweet” or “fruity,” and when combined with the word “whiskey,” in name alone, it’s not particularly appealing.
My first real introduction to the whiskey sour was in the form of The Griffin’s Evan Williams Sour. Made with Evan Williams Kentucky Bourbon and fresh blood orange juice, it hooked me instantly.
This whiskey sour is a step up from your traditional whiskey sour and is sometimes called a Boston Sour due to the addition of egg white. It’s just perfectly sweet, not too strong, and a little creamy, making it a delicious dessert drink. But, be warned: once you make a whiskey sour with egg white, you won’t ever want to go back.
If you’re averse to ingesting raw egg whites, you can simply omit them from the recipe. You can also use egg white powder, but be sure to re-hydrate it with water before adding it to the mixture.