St. George Distillery's take on the essential whiskey cocktail.
You’ve been grappling with the ocean all day and your mouth is parched and salty. Rather than regrouping your senses with a cold beer, next time try a whiskey sour.
I know, not the first drink that comes to mind when thinking beach day refreshment - but rumor has it, sailors in the 1800s drank whiskey sours to fend off scurvy. The fresh lemon mixed with the simple syrup cuts through the salt with an oakiness that you can’t get from a margarita. Adding an egg-white “Boston-style” adds a smooth texture like a lemon meringue pie.
- 6.5oz/13oz St. George Distillery Breaking & Entering American Whiskey
- 2.5oz/5oz Lemon Juice
- 1.75oz/3.5oz Simple Syrup
- 1.75oz/3.5oz Egg White
Add all ingredients to a shaker & dry shake (no ice) for 30 seconds until frothy. Add ice to shaker & shake again for 15 seconds.
Strain into your High Camp Flask. Serve up with a couple dashes of Angostura bitters.