The whiskey sour is a core, foundational cocktail that all aspiring mixologists should familiarize themselves with and incorporate into their repertoire. The interesting thing about this drink is that it is incredibly simple, yet it seems to vary substantially from one bartender to the next. This is usually due, in our opinion, to the drink’s most crucial ingredient: egg white.
Without the egg white, this cocktail may as well be a mint julep. This style of cocktail is referred to as a flip—where you add egg and beat the you-know-what out of the cocktail, giving it a thick and creamy texture that really sets the drink apart. This texture, combined with the drink’s opaque, orange-juice-like appearance and its bright and citrus-forward profile, closely mirrors that of the craft beer industry’s burgeoning hazy/juicy IPA style… so we figured we may as well put the two together and bring about what we’re calling the hazy sour.
- ¾ parts freshly squeezed lemon juice
- ¾ parts simple syrup
- Egg white
- 2 parts bourbon
- Splash of hazy/juicy IPA
- Juice lemons and add to blender (about one lemon per drink).
- Add simple syrup to blender.
- Add egg white to blender. If you don’t have an egg white separator, crack the egg in half and pour its contents back and forth between the two shell halves until all the whites are in the blender.
- Blend it nice and frothy.
- Add bourbon to the blender and give it a little hand stir (we don’t use the blender for this part because we don’t want it too frothy and because it makes for a more layered/complex drink).
- Add ice to a rocks glass.
- Toss in some bitters (this is another aspect not found in a traditional whiskey sour, but bitters add complexity and should really be added to virtually all dark-spirit cocktails, at least in our opinion).
- Fill glass three quarters with drink mixture.
- Top off with a dash of hazy IPA (a little goes a long way, so start with less and add more to taste).