Ingredients for

1
  • 50ml.
    Bulleit® Bourbon
  • 25ml.
    Lemon Juice
  • 10ml.
    Sugar Syrup
  • 1dash(es)
    Angostura Bitters
  • 2piece(s)
    Egg White
  • 1wedge(s)
    Lemon
  • 1.9 units of alcohol per serve
  • Whiskey Sour

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Equipment

How to make

  1. Fill a shaker with ice.

    Fill a cocktail shaker with ice cubes.

  2. Pour Bulleit Bourbon, lemon juice, sugar syrup, angostura bitters and egg whites into the shaker.

    Use a jigger to measure 50ml Bulleit Bourbon, 25ml lemon juice, 10ml sugar syrup and a dash of angostura bitters into the shaker. Add 2 egg whites.

  3. Shake until cold.

    Shake the mixture vigorously until the surface of the cocktail shaker feels chilled.

  4. Strain into a glass

    Using a cocktail strainer, strain the cocktail into a short glass.

  5. Garnish with a wedge of lemon.

    Use a sharp knife to cut a wedge of lemon on a chopping board and place on top of the drink to garnish.

Avoid top-ups

It’s easier to keep track of your drinks if you know how many full glasses you’re drinking.
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Bulleit Bourbon

Bulleit® Bourbon

A bourbon with heritage, Bulleit Bourbon stays true to its Kentucky roots with spicy, bold flavours that come from ageing the softly amber coloured liquid gently in small batches.