The first written recipe for the Whiskey Sour appeared in 1862, however it’s very likely that versions of the classic drink had been around long before this. British sailors would be given it as part of their rations to help prevent scurvy and malnutrition on long ocean journeys, as it had a helpful key ingredient - citrus juice. This version of the whiskey mocktail blends Lyre’s American Malt, an alcohol-free alternative to traditional bourbon, with lemon juice, sugar, bitters and egg white to create the iconic foamy top. Complete this delicious mocktail with a garnish of lemon wedge and maraschino cherry.
INGREDIENTS
75 ml Lyre's American Malt15 ml lemon Juice
5 ml white sugar syrup (1:1)
10 ml egg white (vegan egg free alternative - replace with chickpea juice)
3 dashes non-alcoholic aromatic bitters
METHOD
- Rapid shake with ice, strain, fill glass with fresh cubed ice.
- Garnish with lemon wedge and maraschino cherry.
