I wish I were at Island Creek Oyster Bar sipping a whiskey sour right now. Alas, I have work to do and a big day tomorrow.
The secret to a good whiskey sour lies in a creamy, frothy egg white. I'm a little trepidations about making them at home because of the whole egg thing, but I've decided it's high time I confront my fear and have decided that I will learn to make a perfect whiskey sour once I move to the UK and have lots of time on my hands. I also feel as if the eggs in England (Eggland?) are of a higher quality than most places here and I'm less apt to accidentally poison myself with Egglish eggs.
Anyway, happy Friday and bottoms up!
