Creating a Classic Whiskey Sour with Egg

Based in New York, Nicholas “Nick” Konstadt has diverse restaurant experience including working as a server, shift supervisor, and bartender with some of the city’s most prominent establishments. Having attended food, beverage, and wine events, Nicholas Konstadt has an extensive knowledge of mixing cocktails in an upscale setting.

One classic drink is the whiskey sour, which traditionally employs flavorless egg white in creating a silky, foamy texture. In making a single serving of the drink, 1.25 ounces of a quality bourbon is combined with .75 ounces of fresh lemon juice, as well as a dash of orange bitters and half an ounce of simple syrup. One egg white is also added before the first shake.

The key to properly mixing the whiskey sour is a double-shake technique. The first shake is without ice, which aerates and breaks up the egg white. The second shake, with ice, not only chills the drink but achieves the desired frothiness with the egg white. For those who don’t want their cocktail too sour, one common variation involves splitting the juice component between 2/3 lemon and 1/3 orange.