Ever wondered what to do with that first gen CFW that has been sitting on oak for a few weeks, that you can't bear to go without any longer?
Look no further. This Whisky Sour is an experience that every whisky fan should try.
Mix
60ml whisky
20ml simple syrup
15ml lemon juice (roughly half a lemon)
In a glass
Separate an egg and place the egg white in your shaker
Shake hard for 10 seconds to loosen the albumin
Fill half the shaker with ice (approx 1 cup), then pour over the whisky mixture
Shake the bejezus out of it for another 10 seconds to make sure all the proteins are broken up.
Pour and strain.
This is by far the best whisky sour I have tasted, and is complemented perfectly by the sweet malty notes of a young CFW, and will probably improve from an older one.
*note, even if you had the mankiest, worst quality eggs from the back end of Aldi, no strain of salmonella will survive 60ml of premium homebrew alcohol!
*another note, swap the whisky for rum, and the lemon for lime for a rich take on a daiquiri.