Whiskey sour recipe
 This classic drink belongs to the sour category of cocktails and can be made with or without egg white. I prefer it with egg white, for a silky texture and a more balanced, well-rounded drink. 100g/3½oz caster sugar50ml/2fl oz water 100g/3½oz caster sugar 50ml/2fl oz water 50ml/2fl oz bourbon whiskey25ml/1fl oz freshly squeezed lemon juice25ml/1fl oz fresh free-range egg white (about ½ an egg white, optional)2 dashes Angostura bitters2 handfuls ice 50ml/2fl oz bourbon whiskey 25ml/1fl oz freshly squeezed lemon juice 25ml/1fl oz fresh free-range egg white (about ½ an egg white, optional) 2 dashes Angostura bitters 2 handfuls ice Method For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool.Pour 15ml/1 tablespoon of the cooled sugar syrup into a cocktail shaker with the bourbon, lemon juice, egg white and bitters. First, ‘dry shake’ the mixture (without any ice) vigorously for 8-10 seconds. Then fill the cocktail shaker with ice and shake again for the same amount of time. This will give the drink a lovely smooth texture.Strain the whiskey sour into a rocks glass using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over. For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Pour 15ml/1 tablespoon of the cooled sugar syrup into a cocktail shaker with the bourbon, lemon juice, egg white and bitters. First, ‘dry shake’ the mixture (without any ice) vigorously for 8-10 seconds. Then fill the cocktail shaker with ice and shake again for the same amount of time. This will give the drink a lovely smooth texture. Pour 15ml/1 tablespoon of the cooled sugar syrup into a cocktail shaker with the bourbon, lemon juice, egg white and bitters. First, ‘dry shake’ the mixture (without any ice) vigorously for 8-10 seconds. Then fill the cocktail shaker with ice and shake again for the same amount of time. This will give the drink a lovely smooth texture. Strain the whiskey sour into a rocks glass using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Strain the whiskey sour into a rocks glass using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Recipe tips Make sure you shake the drink without and then with ice for the best results. Scale up the sugar syrup ingredients with a ratio of 2:1 if you’d like to make more. It’s easier to make in larger batches and keeps for at least 2 weeks in the fridge. Try using scotch or cognac instead of the bourbon for a great twist!