A recipe for an extra special, extra sour whiskey sour, from Episode 2 of the 'How to Eat Alone' podcast with tableware designer, Richard Brendon. Listen to the episode here.
Drinking alone is a complicated subject and I don't do it very often, but if it does happen then I like to make it a nice experience for myself by drinking fancy cocktails from fancy crystalware. Though this particular recipe isn't complicated, I also tend to make to make drinks for myself that take a bit of work, in order to dissuade Tipsy Julia from drinking too much. Sometimes it works, sometimes it doesn't. I personally like my sours VERY sour, but if you're not that way inclined, half the amount of lemon juice.
Time: 10 minutes
Faff Level: 4/10
Makes: Enough for one cocktail
Plant Based Diets: For a vegan option, swap the egg for aquafaba or egg substitute or skip it entirely and do some extra shaking.
Juice of 2 lemons
4 good glugs of Angostura bitters
White from 1 egg or, make it vegan and use 40 g of aquafaba.
50 g whiskey of your choice
If you have it, add 5 g of Creme de Cassis or another cherry-based liquor, if not add an extra splash of bourbon
4 teaspoons of unrefined caster sugar
A pinch of cinnamon, if you're that way inclined
Large cubes of ice
1. Blend all the ingredients, apart from the ice and cinnamon in a blender. If you don't have a blender, shake REALLY WELL in either a cocktail shaker or empty jam jar with the lid on.
2. Half fill a chilled glass with ice and pour in the cocktail.
3. Sprinkle a little cinnamon over the foam.