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RECIPE: Matt LoFink, Evan Wolf & Jason Sorbet, The Franklin, New Orleans
Photo: Denny Culbert
The bar team at The Franklin created this riff on the Whiskey Sour to take the edge off the sweltering New Orleans summers.
Dry shake (no ice) the egg white with the lemon juice in a shaker for about 5 seconds, then add the remaining ingredients and shake with ice. Strain into a rocks glass filled with fresh ice and garnish with a spray of Angostura bitters.