Recipe by Whisky & Alement
Whisky & Alement is an intimate whisky bar located on Russell Street, Melbourne. This unique and iconic bar features a wide range of different whiskies from right around the globe. They sat with us recently to answer a few questions as well as share with you one of their favourite ways to enjoy whisky, the Whisky Sour, a classic cocktail that can be made with a variety of whiskies.
45ml whisky - we use Port Charlotte 10-year-old singlemalt Scotch for our house Whisky Sour, because we lovethem a bit smoky! But any good Scotch, Rye, Bourbon,Australian or Irish whisky will work.
25ml freshly squeezed lemon juice (never the stuff fromthe little plastic squeezy lemons from the shops)
10ml 2:1 sugar syrup (1 cup sugar dissolved in half a cupboiling water)
20ml fresh egg white (for a vegan version, use theliquid from a can of chic peas or a couple of drops ofWonderfoam)
Add all ingredients to a cocktail shaker and close tightly.
Shake hard with no ice for 10-15 seconds to emulsify the egg white.
Open the shaker and add as much ice as will fit, close tightly and shake for another 10-15 seconds.
Strain the drink into a cocktail glass through a fine strainer and garnish with a couple of drops of bitters, a cherry, or a twist of fresh lemon peel.