MAPLE WHISKEY SOUR

Egg white gives a whiskey sour its classic foamed top, but if you don’t want to add egg white then simply leave this step out. It will still be deliciously tart and refreshing.

Recipe: Julie Le Clerc Photo: Manja Wachsmuth Serves: 1

60ml whiskey

1 free-range egg white (optional)

30ml freshly squeezed lemon juice

1 tbsp maple syrup

2-3 shakes Angostura bitters (optional) Lemon slices, to garnish

Add the whiskey and egg white (if using) to a cocktail shaker (or blender) and shake for 15-20 seconds, until the egg white is very frothy.

Add the lemon juice, maple syrup, bitters and a handful of ice to the shaker.

Shake for a few seconds to combine and chill the drink. Strain into a glass over ice, garnish with a slice of lemon and serve immediately.