A whisky variation of the Peruvian classic Pisco Sour. The subtle flavours of the bourbon are brought out by the lemon juice.
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3 Parts Bourbon Whisky
2 Parts Lemon Juice
1 Part Simple Syrup
½ Part Egg White
Garnish
1 Maraschino Cherry
METHOD
Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a chilled rocks glass filled with ice cubes. Garnish with a maraschino cherry.
The Carousel thanks the InterContinental Hotels Group and Pernod Ricard for this recipe.
