The Bourbon Sour is a personal favorite of mine (always with egg white of course). I used Redemption High Rye Bourbon when making this. Taking a tip from the book of Matthew Biancaniello of The Library Bar at The Roosevelt Hotel, I like to use Agave as a sweetener rather than simple syrup. My favorite bitters lately when combined with Bourbon are Fee Brother’s Whisky Barrel Aged Biters. I picked up a nice touch from Jason Wankel, while he was at Uva in Vancouver, when he made me a Bourbon Sour he first misted the glass with a peaty Scotch. A very nice touch and so I do that with mine at home now as well. The smokiness from the scotch that you get on the nose when you sip is quite nice. A mister is a nice thing to have handy in your home bar.

2 oz. Bourbon

1 egg white

3/4 oz Lemon juice

1/2 oz Agave

( I tend to just eyeball, I don’t like it overally sweet)

Bitters

When I make a sour I like to first shake the ingredients without ice, then add the ice and shake again.

Add bourbon, egg white, lemon juice, and sweetener and shake vigorously for ~10 seconds. Fill cocktail shaker half with ice and then shake again for another 20-30 seconds. Strain into glass, giving you a nice foam, dash bitters on top and with cocktail straw give your own unique design.