Whiskey Sour

The Sour traces its lineage to the 1800s, intertwined with the history of the Imperial British Navy. The Whiskey Sour appeared soon after - in Jerry Thomas's How to Mix Drinks (1862) and in American newspapers by 1870. By the time Prohibition hits, a few dashes of egg white had become tradition. Our version uses the equivalent of a full egg white and a method as exacting as it is deliberate. We rely on a single Kold Draft cube, weighing roughly 30 grams, to control dilution, emulsification, and chill - shaken until it disappears, plus five seconds more. The result is silky, bright, and perfectly balanced - proof that even precision can feel effortless. - "When life hands you lemons, make whiskey sours." W.C. Fields