Whiskey Sour 威士忌沙瓦
Ingredients 材料
60 ml Straight rye whiskey 裸麥威士忌
5-10 ml Rich syrup (2:1) 糖漿
2 dash Peach bitters 蜜桃苦精
1 Pasteurised egg white 巴氏殺菌*雞蛋白
*10-15 ml Orange or pineapple juice （Jac’s version)
* 蛋白選用包裝上註明經巴士德消毒過的雞蛋，可減低沙門氏菌風險。
Garnish 裝飾
Dried fruit slices, edible flowers, bitters, or citrus twist
薄乾果片，食用花， 苦精或果皮
Tools 工具
Shaker 搖酒器 , Fine Strainer 隔冰網
Glassware 酒杯
Coupe or martini glass 碟形香檳或馬天尼
❶ Chill the coupe or martini glass and prepare garnish.
將酒杯雪凍，預備裝飾。
❷ In a shaker, except for egg white & ice, add all ingredients, .
於搖酒器加入蛋白及冰除外所有材料，試味，較對。
❸ Add egg white & shake, without ice, for 25-30 seconds.
This 'Dry Shake' method breaks up, whips up and emulsify the egg white.
加入蛋白，搖約25-30秒 : 這是 'Dry Shake' -- 即加冰前先把材料(蛋白)打散搖勻。
❹ Add ice and shake with passion for about 10-12 seconds until chilled.
搖酒器加滿冰，搖約10-12秒。
❺ Double strain into the chilled glass.
用隔冰網隔冰倒入酒杯。
❻ Allow a few moments for the layers to settle. Garnish and serve.
杯中泡沫分層後加上裝飾，完成！拉下有教學片喔！
❼ Enjoy! Egg white does a few things brilliantly in a "sour" cocktail...
The protein subdues flavours and so it calms lemon's sharp bite. The pleasingly thick layer of froth makes for a willing canvas for garnishes & gives a velvety drink texture.
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