This version of the classic Whiskey Sour replaces the egg white a meringue cookie. This is a simple variation for those that are afraid of raw eggs in their cocktails.
- Cocktail Shaker
- Cocktail Strainer
- Fine Mesh Strainer
- Coupe Glass
- 2 oz Bourbon
- ¾ oz Fresh Squeezed Lemon Juice
- ½ oz Simple Syrup
- 6 grams Vanilla Meringue Cookie About the size of a quarter
- Shake all ingredients, the shake again with ice.
- Double strain into chilled Coupe Glass.
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