Canadian Sour
A well-balanced whisky sour built on the smooth foundation of Canadian whisky. The optional egg white adds a luxurious foam that makes this a sophisticated sipper.
Ingredients
- 2 oz Canadian whisky
- 1 oz Fresh lemon juice
- 0.8 oz Simple syrup
- 0.5 oz Egg white (optional)
- 2 dashes Angostura bitters
- lemon wheel (garnish) garnish
- brandied cherry (garnish) garnish
Pairs With
Pair with light seafood appetizers like ceviche, shrimp ceviche, or smoked salmon canapés. The citrus and whisky acidity brighten fresh flavors without overwhelming delicate proteins.
Instructions
If using egg white, combine all ingredients in a shaker and dry shake without ice for 10 seconds
Add ice to the shaker and shake vigorously for 15 seconds
Strain over fresh ice in a rocks glass
Dash Angostura bitters on top of the foam in a decorative pattern
Garnish with a lemon wheel and a brandied cherry
Tips
The dry shake (without ice) is essential when using egg white to create a thick, stable foam Pasteurized egg whites from a carton work perfectly and eliminate any food safety concerns Drag a toothpick through the bitters drops on the foam to create an elegant swirl pattern