The WHISKEY SOUR - How to make it at Home without the fuss! And without Egg White!

[@joanjettweatherford3350]

Ok! So I grew up with my Mom and Dad serving whiskey sours at all Christmas Eve parties! Blender holds 1 lemonade can concentrate, 1 can of whiskey (funny that I don’t remember her whiskey of choice), 1/3 jar maraschino cherries with stems for flavor and color, 2 -3 cans of prepared OJ and fill with ice- blend on high! Wa La! No egg necessary- froths every time and no need for simple syrup! Fabulous!

[@toddbailey3552]

Keeping things simple is definitely where it’s at. One doesn’t need to over complicate things and the products that you share with us are a very big help especially when it comes to shelf stability no matter what your level of mixology. We can get fresh pressed/ squeezed 100 % fruit juices in the states they’re just not as prevalent as the UK and find no difference in squeezing them myself. Can’t get the ODK here and would like to try it out. I know I can get some of the Monin syrups so with some diligence I should be able to get more of the line. There is a plethora of products out there to keep us busy so let’s get crackin everyone and have some fun 😂🍹🧉🍸🥃!

[@jayxbones]

I love the voice & enthusiasm. 🍻

[@planecrazyish]

Great info and ideas 👍👍👏👏👏👏👏👏👏

[@kellytinnin4817]

It was perfect until the end. Drinking this with a straw is a crime.