Manhattan Sour

I don’t make enough egg white sours. The frothy, creamy texture is so luxurious and helps to round out any sharp edges from the acidity. This drink is another “class switch” with a few tweaks. The typical 2:1 whiskey: vermouth ratio holds, with the addition of lemon juice and syrup. Instead of bitters, I added some Amaro Montenegro for depth/seasoning. I also flipped out the rye for bourbon to allow for a sweet base to counter the acid. This particular bourbon kindly sent by @carefreebourbon is ...