Whiskey Sour

This is our favorite way to use up egg whites leftover from yolk-heavy recipes, like our Runny Yolk Sauce. We freeze the whites in a standard ice cube tray and store them in a zipper-lock bag so that they are always ready to add a creamy froth to cocktails. One cube is equal to one egg white (so if you don’t have frozen whites on hand you can substitute one fresh egg white without adjusting the recipe). We prefer bourbon or rye whiskey for this recipe. While the instance of salmonella in raw egg whites is low, if you are at all concerned feel free to use pasteurized eggs. Cocktail recipes are classically presented in fluid ounces and measured with a jigger; in this recipe we’ve listed liquid ingredients in both fluid ounces and tablespoon/teaspoon measures.