Cocktail Saturday: Meyers Whiskey Sour

It is Meyers Lemon season, which is one of our favorite cocktail ingredients! In the past we have made Meyers Lemondrop Cocktails ,which are delicious and still one of our go to drinks when Meyers Lemons are in season. This cocktail Saturday we tried a Meyers Lemon Whiskey Sour (one with egg whites and one without). We were pleased with both, but overall we like the addition of the egg whites.

As always it is important to stick with quality ingredients which includes a good Rye/Bourbon, fresh squeezed juice, and don't forget the brandied cherry for an extra treat! The first recipe uses rye and no egg white and the second uses bourbon and a egg white. Again, the egg white isn't necessary but it adds a silky texture to the drink. Make sure to use fresh egg whites or the drink can have an eggy flavor...which you don't want!

Whiskey sour without egg whites

Whiskey Sour with Egg Whites

Meyers Lemon Whiskey Sour

2 oz Rye Whiskey (We used Rittenhouse)

1 oz Meyers Lemon Juice

.5oz Regular Lemon Juice

.5 oz simple syrup

Put all ingredients in a cocktail shaker with ice and shake. Serve with a brandied cherry for garnish

Meyers Lemon Whiskey Sour 

2 oz Bourbon (We used Bulliet)

1 oz Meyers Lemon Juice

.5 oz simple syrup

1 egg white

Dry Shake all of the ingredients. Then add ice and wet shake. Strain into a cocktail glass and add a few drops of bitters. Garnish with lemon peel or brandied cherry.

WORD OF CAUTION: When you dry shake with eggs whites they have a tendency to explode. Make sure you dry shake for just a few seconds, release the pressure and dry shake for a few more seconds. Then wet shake. If you don't release the pressure then you will end up with whiskey sour all over!