Whiskey Sour a la Becca

So, this is my play on a whiskey sour.  Be forewarned that it is a little more intense than the standard bar recipe, which is what I think makes it so tasty.

The egg white makes the drink almost creamy and ethereal.  Take whatever precautions you choose to (or not to) prevent contamination. I like to use fresh, organic eggs.

The super sour cubes are a convenient way to have fresh sour mix all of the time. It’s important to keep the sugar content down in the cubes, otherwise they won’t freeze well.

The nutmeg floats on top of the froth, and the scent adds to the whole experience.  Only use freshly grated nutmeg. If you can’t grate it, just skip it. Pre-ground nutmeg is a waste of time and money in this recipe.

Also, I think it should go without saying, but…  Please drink responsibly and only if you are legally allowed to drink. K thx, moving on…

Whiskey Sour a la Becca

1 1/2 oz. rye whiskey (I like Bulleit)
1 splash Grand Marnier
1 cube of super sour mix *recipe below
1/2 oz. simple syrup
6 ice cubes
1 egg white
3-6 drops of Angostura Bitters
Freshly grated nutmeg
2 maraschino cherries

Add all of the ingredients except the bitters, nutmeg and cherries into a cocktail shaker.  Shake until the super sour cube is melted and the mixture is frothy.  Pour everything into an old fashioned glass.  (I like to have my whiskey sours on the rocks!)  Top with a few drops of bitters, nutmeg and cherries.

Super Sour Cubes

4 lemons, zested and juiced
4 limes, zested and juiced
1/4 cup sugar
1/4 cup water

Zest and juice the fruit. Make a simple syrup by heating equal parts of sugar and water, and half of the zest.  Stir occasionally until the sugar is dissolved.  Cool.

Put the juice, remaining zest, and simple syrup into a blender.  Blend until liquified.  At this point, I like to freeze the sour mix into ice cubes.  Dropping one cube into a drink is classy, showy, and easy.