Blackberry Whiskey Sour
Introduction:
Beautiful cocktail with just the right sweetness to alcohol ratio. The blackberry ties in extremely well with the lemon, and the simple cuts both the sourness of the lemon and strength of the whiskey.
Ingredients:
- 1 ½ oz. bourbon (I used Maker’s Mark Cask Strength)
- ¾ oz. lemon juice
- ~½ oz. simple syrup
- ~4 blackberries
- 1 egg white
- Lemon peel/blackberry/angostura drops
Preparation:
Muddle blackberries in shaker. Add ice and all ingredients minus egg white and shake for ~12 seconds. Remove ice and then add egg white. Continual to shake vigorously for 20 seconds. Pour into coup and garnish with lemon peel, blackberry and a few drops of angostura.
Notes:
I really enjoy the reverse dry shake for egg white. It has always seemed to yield better foam. Try dry shake or standard shake to “mix” it up.
I would generally use 2 oz. of non cask strength whiskey with most sours.
Berry sour riff: try muddled strawberries instead! Makes it a little sweeter, so use less simple.