Preparation
1 Combine: Add the Deep Whiskey, lemon juice, simple syrup, and egg white into your shaker tin. Do not add ice yet.
2 Dry Shake: Seal the tin and shake vigorously for 10–15 seconds. This "Dry Shake" emulsifies the egg white, creating that signature thick, meringue-like foam.
3 Wet Shake: Open the tin, add ice, and shake again for 15 seconds to chill the drink.
4 Serve: Strain into a coupe glass. The foam should settle on top. Garnish with three drops of Angostura bitters on the foam (you can use a toothpick to drag them into a heart design).
The Story
The Whiskey Sour is often misunderstood, largely thanks to the neon-green "sour mix" sold in grocery stores. A real sour is fresh, bright, and textural.
We choose our flagship Deep Whiskey for this build. Because it leans heavily into malty, cereal notes (similar to a Scotch or Single Malt), it adds a savory richness that you don't get from a standard corn-heavy bourbon. The malt plays against the sharp lemon juice, while the egg white smooths out the edges, resulting in a cocktail that feels like drinking silk.
