I've been experimenting with my recipe of the classic whiskey sour. When I started making them I followed the class, using only Angostura bitters. This makes a really nice cocktail but kind of lacks something in my opinion. I later found the fantastic bitter Peychaud's which marries fantastically with bourbon. Adding some of this, about three dashes, to your sour will lift it a level. It will also add a really nice colour to your cocktail.
Last summer I had the opportunity to add two new bitters to my collection, Boker's and Ornico. Each will give your sour a new dimension. Do keep in mind, I'm not removing any, just adding more. So now I tend to mix them with three, Angostura, Peychaud's and wither Boker's or Ornico.
The other day I found out that the Swedish off-licens chain, which have monopoly on selling alcoholic dries in Sweden, have stated to sell a cocktail bitter. One of the real downsides to live in Sweden when you enjoy making cocktails at home is that it's impossible to get hold of bitters. Now they have stated to sell a bitter called Seehuusen's Bitters. It has flavours of coffee and chocolate. It also mixes really well with a sour. So the lates Whiskey sour to be made in my bar is:
2 shots Jm Beam Bourbon
1 shot fresh lemon juice
1/2 shot simple syrup
1/2 egg white
3 dashes Angostura bitters
3 dashes Peychaud's bitters
3 dashes Seehuusen's bitters
Shake all ingredients with ice. Pour into ice-filled old fashion glass.