Rye Whiskey Sour
A cocktail with rye whiskey and egg white.
- 방법: 흔들기
- 잔: Old-fashioned glass
- 얼음: Large ice cube
- 가니시: Garnish with orange peel and a maraschino cherry.
- ABV: 16%
재료
- Rittenhouse bottled-in-bond straight rye whiskey — 60 ml
- Lemon juice (freshly squeezed) — 30 ml
- Sugar syrup (65.0°brix, 2 sugar to 1 water rich syrup) — 15 ml
- Regans' Orange Bitters No.6 — 3 dash
- Dr. Adam Elmegirab's Aphrodite bitters — 1 dash
- Egg White — 15 ml
만드는 법
- Add all the ingredients to a cocktail shaker, but leave half of the egg white in a separate cup.
- Add ice to the shaker and shake for 30 seconds.
- Double strain the ingredients and pour into a rocks glass with a large ice cube.
- Whisk remaining egg white with a fork until it forms a nice foam.
- Pour the foam onto the top of the cocktail.