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Ingredients

• 45 ml Bourbon or rye whiskey
• 25 ml fresh lemon juice
• 20 ml Simple syrup (1:1 sugar and water)
• 1 egg white (about 20 ml) (optional)
• 2 dashes Angostura bitters, to finish (optional)
• Ice

Method

1. Put the bourbon, lemon juice, syrup and egg white (if using) in a shaker without ice.
2. Seal and shake hard for 15 seconds. This dry shake whips the egg white into a foam.
3. Add ice and shake again for 15 seconds, until the shaker is very cold.
4. Strain into a rocks glass over fresh ice. Shake a couple of dashes of bitters onto the foam.

Tips

• The egg white is raw: use pasteurised egg white (from a carton) if you are pregnant or serving anyone vulnerable, or leave it out (the drink is then vegan).
• Simple syrup is 1:1 sugar and water: stir equal amounts in a small pan over low heat until clear, cool, and keep it in the fridge for up to 2 weeks.
• Smooth and sweet-sharp, but it is a full measure of bourbon: sip slowly with water on the side.

Sources

Written in our own words after cross-checking these recipes:

IBA (International Bartenders Association) PUNCH