1969 Classic Whiskey Sour

Add the bourbon, lemon juice, simple syrup, and egg white to a cocktail shaker.

Before you add the ice, seal the shaker and shake vigorously for at least 15 seconds. This is called a dry shake and it is good for incorporating the egg white before adding ice to the shaker. It makes the drink extra frothy.

Add ice, seal again, and shake for 7 to 10 seconds more to chill. Serve in a rocks or coupe glass and garnish with a marachino cherry and a slice of orange.