This is one of my favorite drinks, period, and I include it here as a way to make excellent use of the egg whites from egg yolk pasta. The better the whiskey, the better the cocktail. These can be made in batches in a large measuring cup and poured as needed for multiple guests; use an immersion blender for thorough mixing. I prefer an equal mixture of lemon and lime juice for the citrus. To make simple syrup, combine 1 cup/240 milliliters sugar and 1 cup/240 milliliters water in a Pyrex measuring cup and microwave for 2 to 3 minutes, until the sugar is dissolved. This will keep for a month refrigerated. Simple syrup can be enhanced by loading the sugar water with lemon and lime zest before heating. Good thing you saved those egg whites.
Combine the egg white, juice, syrup, and whiskey in a mixing glass and mix thoroughly. Pour over ice. Garnish with the cherries and cherry syrup.
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