Step 1

For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.

Step 2

Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool.

Step 3

Pour 15ml/1 tablespoon of the cooled sugar syrup into a cocktail shaker with the bourbon, lemon juice, egg white and bitters. First, ‘dry shake’ the mixture (without any ice) vigorously for 8-10 seconds. Then fill the cocktail shaker with ice and shake again for the same amount of time. This will give the drink a lovely smooth texture.

Step 4

Strain the whiskey sour into a rocks glass using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well.