October 23, 2014 – The Republic Steakhouse
3/4 oz. lemon juice
1 egg white
2 barspoons powdered sugar
Dashes sugar syrup
1 1/2 oz. Bourbon
Shake well with ice in a shaker. Strain into an old-fashioned glass over ice. Garnish with cherry.
Bulleit Bourbon. Egg white and sugar did their magic in creating a lovely soft meringue that smooths out the warm, vanilla-scented Bourbon. The lemon juice lent a bright tang that played well with… well… everything.
I’m not sure what makes this all that different from a standard Whiskey Sour, other than a bit less sugar syrup and more powdered sugar. Maybe Bostonians like things a bit sweeter?