Montezuma Sour

White Whiskey Sour Using Judd’s Wreckin’ Ball Corn Whiskey

created by Chris Carlsson,

1 1/2 oz ounces Judd’s Wreckin’ Ball Whiskey

3/4 ounce fresh lemon juice
1 teaspoon of bar / castor / superfine sugar (dissolves more easily than regular sugar) or 1 0z of simple syrup
1 small egg white
Shake for about 30 seconds to froth the egg white ( at least- longer the better)Strain into coup glass and garish foam with 3 drops of Bitters (float the bitters on the foam)
For a little flair you can use a toothpick to draw the bitters into patterns but you may lose the flavor texture if you make them too thin)