Bourbon Sour with Frothy Egg White and Bitters

What you need

• 60 ml (2 oz) bourbon
• 22 ml (3/4 oz) fresh lemon juice
• 15 ml (1/2 oz) simple syrup, equal parts sugar and water
• 1 egg white, pasteurized, optional but gives the foam
• 2 dashes aromatic bitters
• ice cubes, for shaking and serving
• 1 cocktail cherry, for garnish

Method

Restated from the original video

1. 1

   Add the bourbon, lemon juice, simple syrup, egg white and bitters to a cocktail shaker, with no ice yet.

2. 2

   Shake hard for 10-15 seconds to whip the egg white into a foam.

3. 3

   Fill the shaker two-thirds full with ice and shake again until the outside is frosty, 12-15 seconds.

4. 4

   Strain into a rocks glass over fresh ice, or into a chilled coupe with no ice.

5. 5

   Drop in the cherry.

6. 6

   The egg white is not cooked, so use a pasteurized egg white, or skip it, if serving anyone young, elderly, pregnant or immunocompromised.

Imported from novelnightcaps.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.