This Hibiscus Rosehip Whiskey Sour Recipe is a great variation of a classic sour cocktail. The Hibiscus Rosehip syrup has a natural sourness that when combined with lemon juice, plays ohhh so nice with whiskey.
While the egg white is optional, it adds a really nice mouthfeel to the cocktail.
2 oz Whiskey (we used J Carver Runestone Rye)
3/4 oz Lemon Juice
Egg White (optional)
How to Make
Shake ingredients with ice for 30-45 seconds.
Strain into rocks glass (filled halfway with ice)
Garnish with orange slice