- 2 fluid ounces of bourbon
- 1 fluid ounce of fresh lemon juice
- ⅓ fluid ounce (2 teaspoons) of demerara gum syrup or 2 teaspoons (8 grams) of demerara sugar
- 3 dashes of Angostura bitters (optional)
If using sugar rather than syrup, muddle with the lemon juice until dissolved. Shake all of the ingredients with ice and strain into a lowball glass with fresh cubed ice. Garnish with an orange slice and a maraschino cherry.
Many sour recipes call for egg whites, however I have never enjoyed egg whites in cocktails.
Replace the bourbon with blended Scotch whisky and include the Angostura bitters.