A whiskey sour with a Texas accent. This cocktail was created as an ode to Austin 101 Light Whiskey—sweet, approachable, and edged with butterscotch and spice. The vanilla draws out its caramel depth and oak warmth, while the egg white lends the drink its signature texture: a smooth, velvety foam that softens the citrus edge. Serve it up in a coupe or Nick & Nora glass to show off the frothy top and dusting of spice—it’s an easy upgrade that makes the cocktail feel downright elegant.
Active time: 10 min • Total time: 15 min
1 cocktail
1 cocktail
1
• Cocktail shaker • Fine-mesh strainer (or Hawthorne strainer) • Coupe or Nick & Nora glass (or small cocktail glass) • Microplane (for nutmeg garnish)
Ingredients
Cocktail:
- 2 oz light whiskey
- 1 egg, white only
- ¾ oz fresh-squeezed lemon juice
- ¾ oz vanilla simple syrup (see below)
- 2 dashes Angostura bitters
- Ice, for shaking (about 1 cup or a generous handful)
- Freshly grated nutmeg or ground cinnamon, for garnish
Vanilla Simple Syrup:
- 1 cup water
- 2 cups granulated sugar
- 1 vanilla bean, split and scraped
Sourcing & Substitution Tips:
Austin 101 Light Whiskey is our go-to — made with Texas grains and finished in recycled bourbon barrels for notes of butterscotch, vanilla, and caramel with a creamy finish.
Traditionally, fresh egg whites give sours their signature silky texture and frothy foam. The risk from raw egg is minimal with clean, fresh eggs, but you can use pasteurized eggs for added assurance. Alternatively, for a vegan or egg-free option, substitute aquafaba (the liquid from canned chickpeas) in equal measure.
Instructions
- Make the vanilla simple syrup:
- Bring water to a boil in a small saucepan.
- Remove from heat and stir in sugar until fully dissolved.
- Add the vanilla bean and let steep as the syrup cools. Once cooled, remove the bean and transfer syrup to a sealed container or mason jar. Refrigerate for up to 1 month.
- Make the cocktail:
- Crack the egg, separating the white into a dry cocktail shaker. (Save the yolk for aioli or another use.) Shake vigorously for about 20 seconds to build a smooth, foamy base.
- Add ice, whiskey, lemon juice, vanilla syrup, and bitters to the shaker. Shake again until the shaker feels ice-cold — about 20 seconds more.
- Strain and garnish: Strain into a coupe or Nick & Nora glass through a fine-mesh strainer for a velvety finish. Garnish with a light dusting of freshly grated nutmeg or ground cinnamon. The warm spice aroma perfectly complements the vanilla and whiskey notes — it’s worth the extra touch.
Serving & Storage Suggestions
- Serving temp: Best enjoyed immediately, chilled, with a thick foam cap.
- Storage: The cocktail is best made to order—its silky texture and foam start to deflate within minutes of shaking. Vanilla simple syrup keeps up to 1 month in the refrigerator.
Original Source: https://recipes.farmhousedelivery.com/holiday-cocktails/
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