Whiskey Sour

There are so many ways to enjoy a fresh egg. How about in a cocktail? Egg white is a traditional ingredient in sours: its adds a creamy mouthfeel and a touch of froth to the top of the glass. If you're not feeling quite so adventurous, this drink will taste just great without it too.

2 ounces whiskey, bourbon or rye

1 ounce fresh-squeezed lemon juice

1 teaspoon sugar

1 egg white* (optional)

Pour ingredients into a cocktail shaker, fill with ice and shake hard for 10 seconds (if using the egg white, shake for about 15-20 seconds). Strain into a chilled cocktail glass, or into an ice-filled rocks glass. Garnish with a cherry or a slice of orange.

*Remember when using raw eggs freshness is a must. The danger of food-borne illness can be minimized by washing eggs and taking care to prevent contact between the shell's exterior and the edible portion within. If you're still concerned, you can opt for pasteurized eggs. Or, in this recipe, you can omit the egg white completely.