A fresh, frothy, and silky whiskey sour recipe infused with refreshing garden basil and bold blueberry flavor for a delightful variation of the classic whiskey sour cocktail with (yes) egg white. Try this easy recipe anytime you want to up the game, and elevate your basic whiskey sour cocktail.
Drop the fresh blueberries into the bottom of a cocktail shaker and muddle. Muddle the blueberries, piercing through the skin until flesh and juices are released and berries are completely crushed.
Using a tablespoon, crack a fresh egg and measure out 1 tablespoon of fresh egg white. Splash this into the cocktail shaker with the muddled berries.
Splash in the fresh lemon to the same cocktail shaker.
Now splash in the simple syrup and the bourbon into the same cocktail shaker with blueberries and egg white.
Cover the cocktail shaker and dry shake (without adding any ice) for 15 to 30 seconds to build up body, froth, and foam.
Fill the cocktail shaker about halfway with fresh ice cubes, cover, and now shake again until cold, and chilled through.
Using a cocktail strainer, strain the cocktail into a coupe glass. Garnish with a fresh lemon slice and a few drops of Angostura bitters over the top.