Cranberry Whiskey Sour

If you have ever wondered how bartenders get that little layer of foam in their drinks, its just eggs whites! This is a perfect, simple recipe to practice the technique.

You start by dry shaking this cocktail (this is just shaking without ice). This allows as much air as possible to incorporate into the mixture, giving you maximum visual impact when you serve this to your dinner party guests. Once you notice that the foam has developed, you add some ice to cool down the cocktail and make it ready to serve.

I know that using a cocktail shaker can be a bit intimidating, but it is truly so fun and a worthy and relatively inexpensive investment. I use a beautiful gold and glass shaker that I got from Etsy and leave it out as a display piece. If you are just dipping your toe into making cocktails there are more inexpensive (or more complete) sets available on Amazon, Williams-Sonoma, Target, and beyond.