Whiskey Sour 威士忌沙瓦


Ingredients 材料

60 ml Straight rye whiskey 裸麥威士忌

15 ml Fresh lemon juice 檸檬

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

Jigger 量杯 , Bar spoon 吧羹

Shaker 搖酒器 , Fine Strainer 隔冰網


Glassware 酒杯

Coupe or martini glass 碟形香檳馬天尼

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!


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.

【😊拉到最底用Facebook簡單註冊就可以加入會員喔】各位有任何問題或評論,歡迎在下面留言分享!

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