Makes 2 cocktails
Ingredients
Pickleback Simple Syrup:
1/4 cup Southwest Pickle Chip juice
1/4 cup granulated sugar
Whiskey Sour:
4oz bourbon whiskey
2oz lemon juice
2oz pickleback simple syrup
2 egg whites
Dash of bitters
Instructions:
Place pickle juice and sugar in a small saucepan and bring to a low simmer over medium heat. Once the sugar has dissolved, set the saucepan aside to cool.
Fill a large shaker with ice. Add whiskey, lemon juice, simple syrup, and egg whites to the shaker and gently stir before sealing with the shaker lid. Vigorously shake and strain into glasses. Drop a couple of dashes of bitters on top of the foamy cap before serving.
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