A whisky variation of the Peruvian classic Pisco Sour. The subtle flavours of the bourbon are brought out by the lemon juice. 

INGREDIENTS

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.