Bartender Jeffrey Morgenthaler of Portland, Oregon's Clyde Common tavern gave us the recipe for this extravagant twist on a whiskey sour. Todd Coleman
Bartender Jeffrey Morgenthaler of Portland, Oregon’s Clyde Common tavern gave us the recipe for this extravagant twist on a whiskey sour. This recipe first appeared in our Jan/Feb 2013 issue along with Morgenthaler’s article Preserves in Cocktails.
What You Will Need
Whiskey Sour with Marmalade
Bartender Jeffrey Morgenthaler of Portland, Oregon's Clyde Common tavern gave us the recipe for this extravagant twist on a whiskey sour.
Yield: makes 1 cocktail
Ingredients
- 2 oz. 100-proof bourbon
- 1 oz. fresh lemon juice
- 1⁄2 oz. simple syrup
- 1 tsp. orange marmalade
- 1 egg white
- 3 drops Angostura bitters
Instructions
- Combine bourbon, juice, syrup, marmalade, and egg white in a shaker filled with ice; shake. Strain into a chilled coupe glass. Add bitters, and using a toothpick, swirl into whites.
