Whiskey Sour Recipe

The cocktail starts by shaking bourbon, plum syrup, lemon juice, fresh ginger juice, and egg white without ice to emulsify and build froth. After this, ice is added and the mixture is shaken again to chill. Straining over a single large ice cube in a rocks glass ensures slow dilution. The addition of candied ginger and a plum slice garnish complements the drink's fruity and spicy notes while adding a decorative touch.

The fresh ginger juice adds a subtle warmth and zing that contrasts with the sour brightness of lemon and the sweet plum syrup. The egg white contributes a creamy mouthfeel and appealing foam atop the cocktail. Using a higher proof bourbon can intensify the depth of flavor.

This whiskey sour variant is suitable for those seeking a nuanced twist on the classic sour, with an added dimension from the plum syrup and ginger. It works well as a refreshing aperitif or evening cocktail.

Fresh ginger juice can be prepared by grating fresh ginger over a strainer and pressing it to extract juice, though pre-bottled ginger juice is an acceptable shortcut.