Leslee’s Bourbon Sour
by Leslee Macpherson
Ingredients
2 oz (4 T) Old Forester (or bourbon of your choice)
¾ oz (1.5 T) fresh lemon juice
½ oz (1 T) simple syrup
1 oz (½ an) egg white*
*double the recipe and don’t worry about splitting an egg white!
Directions
Add all your ingredients to your shaker tin and dry shake very vigorously in your tin with NO ICE 15 seconds.
Dry shaking: builds texture and emulsifies the egg white with the other ingredients and builds a fluffier foam.
Open your tin, fill halfway with ice, shake vigorously until your shaker is ice cold, another 15 seconds
Strain your cocktail into your glass and add a few dashes of aromatic bitters to top of egg white foam if you like.
Additions & Substitutions
Add a tablespoon of jam or marmalade to your shaker in step one, this can add some fruit, additional sweetness, complexity and seasonality to your drink
examples: orange marmalade, strawberry rhubarb jam
Substitute ½ oz (1 T) aquafaba (chickpea liquid from a can) for egg white in step one to make your cocktail vegan.
Substitute another fresh juice for seasonality or preference
examples: grapefruit, orange, blood orange, apple cider
Variations:
New York Sour:
After preparing your sour, strain over fresh ice and top with fruity red wine like a gamay or syrah. TIP: slowly pour the red wine over the back of a spoon so it will float nice and pretty on top of your sour
No shaker? No problem!
If you don’t have a shaker, a to-go coffee mug with a lid will do the trick for both shaking and straining, shake over a sink to be safe!
© 2021, Holly Hill Inn/Ilex Summit, LLC and its affiliates, All Rights Reserved
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