An Eggy, Sweet, Not-Quite-Whiskey Sour
This really is the best Amaretto Sour in the world.
I love using egg whites in cocktails.
They’re fluffy, foamy, and decidedly decadent. They give cocktails a great visual appeal and a creamy, thick mouthfeel.
They’re just impressive, in a way, especially if you’re not familiar with them: The first time you see a bartender shake an egg white into a cocktail, it seems like a little magic trick, as the egg…