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Whiskey and Whey

Whiskey and Whey

Jared Sadoian
Reputable bars have recently taken the whiskey sour back to its roots—it’s no longer the whiskey-plus-sour-mix swill of the 1990s. Many places will use a bit of egg white to froth the drink. Here, whey acts as the emulsifying agent, lending texture to the cocktail while offering just a hint of extra acidity.


  • 1 ½ ounces Rittenhouse Rye whiskey
  • 1 ounce whey
  • ¾ ounce freshly squeezed lemon juice
  • ¾ ounce maple simple syrup 1:1 maple syrup to water, heated until dissolved
  • 1 dash Angostura bitters
  • Lemon slice to garnish
  • Maraschino cherry to garnish


  • Combine all ingredients in a shaker. Add ice. Shake for several minutes until chilled, diluted, and frothy.
  • Strain into a rocks glass. Garnish with lemon slice and maraschino cherry.

Jared Sadoian

Jared Sadoian is the lead bartender at Tony Maws’ restaurant The Kirkland Tap & Trotter in Somerville, Mass. You can also find him behind the bar at Kirkland’s sister restaurant, Craigie On Main, or leading cocktail and spirits seminars at the Massachusetts Institute of Technology.

Photographer Kristin Teig

Kristin Teig is a food, travel and lifestyle photographer based in Boston. Having grown up in San Diego, some of her earliest food memories consist of rolled tacos in aluminum foil-covered trays and bags of spicy carrots. While studying painting in Italy during college, she shared a family meal that sparked an obsession with documenting meals and the stories behind them. See more of her work at http://www.kristinteig.com/