Ingredients:
The whiskey that gave the drink its name, Whiskey Sour, is set aside for the entrance of the Santo Grau Solera Cinco Botas. Produced in Itirapuã, this rare cachaça from the mill is aged by the traditional Solera method, in oak barrels that stored the wine of Jerez Oloroso. But the most unusual ingredient in the recipe is still there, firm and strong, the egg white.