Every time I get a fancy new whiskey, I make my wife a Whiskey Sour out of it. She loves the damn things so much and I love giving her the best!

-1oz fresh lemon juice

-0.75oz 2:1 cane sugar syrup

-1 egg white

-2oz bourbon of your choice (I used EH Taylor barrel proof for this one)

Shake the whiskey, lemon, and syrup over ice, strain out the ice, and dry shake with the egg white. Strain into a sour glass, let the foam settle, and garnish with Peychaud’s bitters and a nice artsy flair.

Perhaps some of the nuances are lost, but it is a noticeably better whiskey sour compared to cheaper stuff. My wife said it was the best she’d ever tasted. Don’t be afraid to use “the good stuff” in your drinks!

What cocktails do you think benefit most from more refined liquors?