Best ever whiskey sour

"According to the International Bartenders Association, whiskey sours belong to the "Unforgettables" or the absolute classic cocktails. No wonder: The first iteration of this drink was published in Jerry Thomas’ “Bartender’s Guide” in 1868, and has retained its popularity even through the prohibition era in the early 20th century. To this day, it cannot be missing from any serious cocktail bar’s menu. The ingredients are very simple: Bourbon or rye whisky gives it its distinctive flavor, and sugar and lemon juice add the balance of sweet and sour that the drink owes its name to. Egg white is added for a frothy, almost creamy consistency. Our recipe shows how to easily make this classic at home for your next cocktail party or as a special treat for yourself!"