DrinkWire is Liquor.com’s showcase for the best articles, recipes and reviews from the web’s top writers and bloggers. In this post, Karla Cabrera offers a whiskey sour twist.

In 1872 Elliot Staub, a former ship steward, “invented” the whiskey sour in a bar in Iquique (then part of Peru). The whiskey sour is a mixed drink containing whiskey, lemon juice, sugar, and a dash of egg white. Let's make it a bit more interesting and add Quinoa Whiskey.

Ingredients:

• 1.5 oz Corsair Quinoa Whiskey
• 1 egg white
• .75 oz fresh lemon juice
• .75 oz simple syrup (one part sugar, one part water)
• Garnish with Cherry or lemon wedge

Pour the egg white into a cocktail shaker. Add ice and shake briefly to aerate the whites. Add the Corsair Quinoa Whiskey, lemon juice, and simple syrup and fill with ice. Shake, and strain into a rocks glass filled with fresh ice. If you like garnish with a cherry and/or lemon wedge.

(1 Serving ) Enjoy!