Chef John's Whiskey Sour

Bring sugar and water to a simmer in a small pan over medium heat stirring occasionally until sugar is dissolved. Turn off heat transfer to a bowl and let syrup cool completely before using 15 to 20 minutes.

Pour 3/4 fluid ounce simple syrup bourbon lemon juice bitters and egg white into a large cocktail shaker. Cover with a smaller cocktail shaker or top and give the cocktail a \dry shake\ without ice about 30 seconds.

Add 3 ice cubes to the mixture cover and shake vigorously until the shaker is very cold and the outside is frosty about 45 seconds. Uncover and strain into a rocks glass containing one large ice cube. Serve immediately.