Whiskey Sour Cocktail
17 Mar 20115:49 pm
Hi Robert. Thank you for maintaining such an informative and enjoyable site! I made a whiskey sour for the first time tonight and was quite pleased with the result. My only concern has to do with the egg white... Although the flavor was excellent, I noticed a bit of an unpleasant odor. The eggs I'm using are pretty fresh (or at least the expiration date on the carton would have me believe this). Is it possible that I used too much? Is a slight odor typical?
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