I love a good whisky sour. I love sours in general. Now, I’m not talking about those sours that you get in a restaurant that are made with sour mix and soda, but the real thing. Usually I just whip up my sours with my base, some fresh squeezed lemon juice, and some simple syrup. But I recently watched an episode on the Small Screen Network, and Robert Hess talked about using egg whites in your sours. I had never heard of this before, but I tried it last night and it was excellent. Not much was added in the way of flavor, but a thick layer of foam to sip the drink through was wonderful. Sort of like a well made cappuccino.img_0027.gif