by Gabriel Orta, Mixologist, Bar-Lab
This whisky sour recipe is reinvented with a hint of vanilla and cinnamon. The egg whites add a frothy cap to the drink.
- 1-1/4 parts Maker's Mark® Bourbon
- 3/4 part Licor 43®
- 1/4 part cinnamon syrup
- 3/4 part lemon juice
- Dash bitters
- 1/2 teaspoon powdered egg whites
- Lemon peel, for garnish
Add all ingredients except lemon peel into a shaker. Add ice. Shake vigorously. Strain over a coupe glass. Garnish with a lemon peel.