We end our series with two very different sours, beginning with a modern twist on a classic born out of one of NYC’s most famous speakeasies, Milk & Honey. Then it's on down to the Big Easy for our most unique sour yet, a “New Orleans Style” sour.

We continue our journey through the world of whiskey sours with two variations that include what many consider a unique ingredient...raw egg whites. Raw egg is actually a fairly common ingredient used in a variety of cocktails and provides a soft, creamy mouth feel and dulls the "sharp edges" of the base spirit while enhancing the flavor profiles. Don't worry, modern pasteurizing as greatly reduced the risk of consuming contaminated eggs. We promise you don't want to miss out on these!

We've put together a short series covering the whiskey sour from it's roots as described by Jerry Thomas to the modern version of a traditional sour and through each of the common variations we see today. Chapter One focuses on the Jerry Thomas version as described in The Bartender's Guide and compares it to today's version of a traditional sour. These classic cocktails are filled with fresh citrus for a refreshing sip anytime.

A product of the craft cocktail renaissance of the mid 1990s and early 2000s, The Revolver marries bourbon with notes of coffee and orange with a subtle but notable sweetness. An easy cocktail to make at home for yourself, or to quickly turn out or a number of guests to enjoy.