Patrice Hewski, Certified Sommelier and Beverage Manager for Commonwealth National Golf Club & Manor House (Horsham, Pa.), constantly searches for inspiration for her drinks.
The idea for one of her signature recipes, Rise and Shine, came from the club’s Director of Golf, Patrick Shine, PGA.
“We were having our monthly event called “Nine and Dine With Shine,” says Hewski, “and I wanted to create a signature drink. After I picked the name, my brain went straight to bacon and eggs—figuring out how to accomplish that in a glass.”
The result was a whiskey sour with a twist.
The drink holds to that classic whiskey sour flavor profile, Hewski says, plus a sweet-and-smoky element. The mouthfeel is rounder, thanks to the fat-washing, which complements the tactile quality of the egg white. And it has an aesthetic appeal.
“Whiskey sours are classic and delicious and are still served frequently in craft cocktail bars,” notes Hewski. “But I’ve found they’ve gotten a little lost in club bartending. I wanted to create a fun new way to bring them back into the spotlight.”