Three Dollar Shoes

Gather your bar tools including a cocktail shaker, jigger, strainer, and a chilled sour or rocks glass. Prepare any garnishes such as a citrus wheel or cherry and set aside.

Measure and pour a base spirit (traditionally whiskey or bourbon, approximately 2 oz) into the cocktail shaker. Adjust the quantity to taste or house preference.

Add fresh-squeezed lemon or lime juice (approximately 3/4 oz) to the shaker, as freshly squeezed citrus is essential to the bright, tart character of any sour cocktail.

Add simple syrup or another sweetener (approximately 1/2 to 3/4 oz) to balance the sourness of the citrus. Adjust the ratio to achieve your desired sweet-tart balance.

If desired, add a fresh egg white (approximately 1/2 oz) to the shaker to create a classic frothy texture. Perform a dry shake first — shaking without ice — for about 15 seconds to emulsify the egg white.

Fill the shaker with ice and shake vigorously for 10 to 15 seconds until the exterior of the shaker feels well-chilled. This properly dilutes and chills the cocktail.

Strain the cocktail through a fine mesh strainer into your prepared glass over fresh ice or straight up, depending on preference. Ensure a clean, foam-topped pour if egg white was used.

Garnish with a citrus wheel, maraschino cherry, or a dash of Angostura bitters floated on the foam. Serve immediately for the best flavor and presentation.