Maddy Kelly’s Whiskey Sour

In my opinion, once you’re beyond Halloween, you’ve entered into the holiday season. Party plans are made, presents are purchased and social calendars become busier. With the holidays afoot, here’s a recipe for a Whiskey Sour – a personal favourite cocktail of mine, that’s sure to delight guests!

In my family, the Whiskey Sour is a holiday staple. Cocktail hour gets rolling around 5pm, while dinner is being made. The kitchen was always the social centre of our house (my family loves to eat), and nothing pairs better with a holiday meal than a pre-dinner cocktail.

A few tips for new mixologists – if you don’t have a cocktail shaker, any kind of well-sealed tupperware will do. For a cocktail with egg whites, be sure to shake vigorously, with lots of ice, so you achieve a foamy finish.

If you don’t have bitters, an orange wheel is a nice garnish. And finally, you can play with the lemon juice to simple syrup to alcohol ratio, depending on how sweet you like your drink to taste! Burnbrae’s Naturegg Simply Egg Whites are convenient for making cocktails as they’re made from 100% egg whites, packed with protein and pasteurized so you can throw them right in!

Ingredients

2 oz Bourbon or rye whiskey

1 oz lemon juice

1 oz simple syrup

1 tbsp Burnbrae Farms Naturegg Simply Egg Whites

Maraschino cherry

A splash of bitters, if you’re fancy

Directions

Add the first four ingredients to a cocktail shaker, with a generous amount of ice.

Vigorously shake the cocktail, for about 30 to 45 seconds.

Pour the drink over ice (or not, really it’s dealer’s choice here) and top with a Maraschino cherry and a few dashes of bitters.

Enjoy!

Maddy Kelly

800m Runner & Olympian