Templeton Rye is used for the Whiskey Sour cocktail

Listed in Difford's Guide Top 100 Cocktails, but it was invented in the 1800s and first appeared in the book by Jerry Thomas in 1862. Classic cocktail that has become very popular at the bar.

6 cl Tempelton Rye Whiskey
2 Dashes Angostura Bitter
2 cl Macarn Sugar Brine
4 cl. Lemon juice (freshly squeezed of course, with the lemon squeezer)
2 cl Egg white
Top with sparkling water
Garnish - Orange peel. (Use the traditional orange peel that is twisted over the glass to release the orange oils from the peel).
Serve in a Riedel Glass

Pour all ingredients into the shaker and dry shake (without ice).

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