At the Grey Plume restaurant in Omaha, dry sherry adds a pretty, floral note to this twist on a whiskey sour. This recipe first appeared in the tablet edition of our August/September 2013 Heartland issue with the story Local Boy Makes Good.
- 1 1⁄2 oz. rye
- 1 oz. fino sherry, preferably Alvear
- 1 oz. fresh lemon juice
- 1 oz. simple syrup
- 1 egg white
- Angostura bitters, for garnish