• Cocktail shaker (or Boston shaker)

• Jigger or measuring tool

• Fine mesh strainer (for a smooth finish)

• Rocks glass

• Bar spoon

• Citrus juicer

1. Prepare the Glass

• Chill a rocks glass by filling it with ice water. Set aside.

2. Dry Shake (Egg White Version Only)

• If using egg white, add it to the shaker along with:

  • 2 oz bourbon

  • ¾ oz lemon juice

  • ½ oz simple syrup

• Shake without ice for 15 seconds to build a frothy foam.

3. Shake with Ice

• Add ice to the shaker and shake again for 15–20 seconds to chill and dilute the drink.

4. Strain & Serve

• Discard the ice water from the glass.

• Double strain through a fine mesh strainer into the chilled glass over fresh ice.

• If using egg white, the foam will naturally rise to the top.

5. Garnish & Finish

• Garnish with a lemon wheel and maraschino cherry.

• Optional: Add 1–2 dashes of Angostura bitters over the foam for visual flair and aroma.

• Classic Sour: Skip the egg white for a crisper, more direct cocktail.

• New York Sour: Float ½ oz red wine over the top for a striking layered effect.

• Maple Whiskey Sour: Replace simple syrup with maple syrup for a rich, autumnal twist.

• Amaretto Sour: Use amaretto liqueur in place of whiskey for a nuttier, sweeter profile.

• Food: BBQ sliders, spicy chicken wings, or pulled pork tacos

• Snacks: Salted nuts, charcuterie, or pretzels

• Dessert: Lemon tart, pecan pie, or dark chocolate