5-Minute Whiskey Sour
Votes: 4
Time: 5 min.
Complexity: easily
Servings: 1
Complexity: easily
Servings: 1
Donna Dooher, a Canadian television chef, presents her fans with a sumptuously simple brunch every Sunday ("rest day"). She also introduces a new generation of viewers to the simple joys of cooking. Her recipes have appeared in print since she opened her restaurant in 1989.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 60 ml rye whiskey
- 180 ml freshly squeezed lemon juice + zest for garnish
- Sugar syrup
- 1 drop of Bubble Drops*
- 1 maraschino cherry for garnish
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Cooking the dish according to the recipe:
- Combine ingredients in a shaker with ice and shake vigorously until mixture is smooth and foamy.
- Strain the cocktail into a chilled glass filled with ice.
Note *
Sugar syrup is made by boiling equal parts sugar and water over low heat until all the sugar has dissolved. Let it cool and pour into a bottle.
Add Monin syrup to drinks to taste.
Bubble Drops is an egg white substitute in cocktails.
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