Whiskey Sours date way back to 1862, when the recipe was included in a book called, Jerry Thomas Bartender's Guide. It's delicious with or without an egg white. If you make it with Scotch Whiskey, it's called a Scotch Sour. (That's what I prefer.)
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Recipe makes two!
Ingredients 1/2 cup (4 oz) bourbon 3 Tablespoons lemon juice, freshly squeezed 2 Tablespoons simple syrup (see RECIPE LINK - SIMPLE SYRUP) 1 egg white (optional) 1 cup ice for shaking and fresh ice for serving cherries and orange slices for garnish Angostura bitters for garnish (optional) Steps
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Ingredients
1 teabag - black tea
1 cup water
1/2 teaspoon vanilla extract
3 Tablespoons lemon juice, freshly squeezed
2 Tablespoons simple syrup
1 egg white (optional)
1 cup ice for shaking and fresh ice for serving
cherries and orange slices for garnish
Angostura bitters for garnish (optional)
Steps
1 teabag - black tea
1 cup water
1/2 teaspoon vanilla extract
3 Tablespoons lemon juice, freshly squeezed
2 Tablespoons simple syrup
1 egg white (optional)
1 cup ice for shaking and fresh ice for serving
cherries and orange slices for garnish
Angostura bitters for garnish (optional)
Steps
- Place tea bag in a coffee mug or heatproof glass measuring cup.
- Boil about 1 cup of water in a tea kettle or pan on stove. Then pour over the teabag. Let steep for about 2 minutes only, then remove teabag.
- Add vanilla to the tea and refrigerate for about 15 minutes or until cool. You'll need only need 4 ounces, so save the rest for another drink or two!
- Into a cocktail shaker, put: 4 ounces of the tea, lemon juice, and simple syrup. (Optional - put in an egg white)
- Shake, shake, shake. Then add 1 cup ice and shake, shake, shake again!
- Strain over ice into cocktail glasses and garnish each with a cherry and orange.
- Alternatively, you can strain it into a glass without ice and garnish with about 3 drops of Angostura bitters.
