Whisky Sour

All spirits can and should be used to make a sour. The greatest of all sours is the whisky sour. Traditionally garnished with a lemon wedge and a neon cocktail cherry - but experiment away - why not try an orange twist? The oils in the skin of the fruit provide a marvellous aroma and cover up any eggy notes you might detect from the egg white froth. If you're really averse to egg white in drinks you can either omit the egg or try swapping in some aqua faba for a vegan variation.

Combine all the ingredients, dry shake (no ice) as hard as you can, add ice and shake again.