Whiskey Sour – Flight Club Style
(Recipe by Scott Hill Below)
- 1 Egg White
- 3/4 Ounce Fresh Squeezed Lemon Juice
- 3/4 Ounce Simple Syrup
- 2 Ounces Old Weller Antique Bourbon
- Heavy Dash of Barrel Aged Bitters
- Homemade Cherry Bitters/Tawny Port Spray
Dry shake the egg white for a full 30 seconds. Add ice, lemon juice, simple syrup, bourbon, and barrel aged bitters to the shaker. Shake for an additional 20 seconds. Double strain in a coupe. Once settled, use a custom stencil to cover the glass and apply a heavy spray of the bitter/port mixture.
Scott is a co-founder of Flight Club and a frequent writer and reviewer on the Club’s blog.