Whiskey Caramel Sour
1 oz (30ml) whiskey
½ oz (15 ml) salted caramel syrup
½ oz (15 ml) fresh lemon juice
1 egg white
Ground cinnamon (for garnish)
In a shaker, add all the ingredients (ending with the egg white) and mix without ice for one minute.
Open the shaker, fill it with ice and mix again to form a creamy foam.
Strain through a fine sieve into a glass fitted with a large cube of ice.
Garnish with ground cinnamon.
About our Whiskey Caramel Sour
Jerry Thomas, the grandfather of mixology and the first bartender to codify the "Sour" technique in his book "How to mix drinks", would have been jealous of our salted caramel version. The caramel coats the aromatic power of the whiskey while exalting it thanks to the sea salt. A symphony in the mouth, I tell you.