We’ve been getting the best Meyer lemons from the market lately, which I’ve been using to make salad dressing, lemon curd, and of course, delicious cocktails.

A few weeks ago I was in Seattle with my company, and one night we had dinner and cocktails at Liberty (if you’re in the area, I suggest paying a visit!). The bar staff shared their Whiskey Sour recipe with us, and I’ve been using their recipe as a guide to make my Sours ever since. The Whiskey Sour has evolved over the years, and there are several different ways to make this cocktail, but the classic Whiskey Sour is not complete without an egg white and bitters.

Whiskey Sour

2 oz. Bourbon or Rye

1 oz. Simple Syrup

1 oz. Lemon Juice

1 Egg White

Angostura Bitters Garnish

Combine all ingredients in a Boston shaker and shake hard for 20 seconds to emulsify the egg. Add ice, and shake for another 20 seconds. Double strain into rocks glass over fresh ice. Garnish with drops of Angostura bitters.