Whisky Sour
| 2 oz | rye whisky |
| 3/4 oz | freshly squeezed lemon juice |
| 3/4 oz | simple syrup |
| 3/4 oz | egg white |
| 2 dashes | Angostura bitters |
| 2 drops | saline solution |
| 1 | rosemary sprig |
Dry shake all ingredients. Add ice and shake again. Double strain into a coupe. Optionally garnish with a sprig of rosemary or float a dehydrated lemon wheel.
