Improved Whiskey Sour

In the late 19th century, subtle variations began to occur in basic cocktail recipes. Improved cocktails took the standard formula (spirit with added sugar, bitters, ice or water) and fancied it up with other available ingredients such as absinthe or maraschino liqueur. The Improved Whiskey Sour takes that idea with the addition of fresh citrus and egg white to create a silky, indulgent cocktail.

Creator: Rachel Ramirez

2 oz Nelson’s Green Brier Tennessee Whiskey
.75 oz lemon juice
.5 oz maraschino liqueur
.5 oz simple syrup
1 dash absinthe
2 dashes aromatic bitters
Egg white

Combine all ingredients in a cocktail shaker. “Dry shake” then add ice and shake until chilled. Strain into a chilled coupe and decorate the foam with bitters art. Express the oils from a lemon peel over the top of the drink and garnish with a cocktail cherry.