I bloody love whisky, but I love a whisky sour even more. Monkey Shoulder is my favourite: it is smooth and creamy, but bold enough to hold its own when mixed.
Ingredients (per cocktail)
- 25ml fresh lemon juice
- 25ml sugar syrup
- 50ml whisky
- 1/2 medium egg white (or 15g pasteurised egg white if you're fussy)
Shake all of the ingredients in a cocktail shaker or jam jar with tight fitting lid to mix well. Add ice and shake again, then strain into a glass - traditionally a tumbler, but I prefer the elegance of a champagne saucer.