Ancho Chili Whiskey Sour

Ingredients: - 2 oz whiskey - 1 oz fresh lemon juice - 0.75 oz ancho chili syrup - 1 egg white - 2 dashes Angostura bitters - Ancho chili for garnish Directions: 1. In a cocktail shaker, combine whiskey, lemon juice, ancho chili syrup, egg white, and bitters. 2. Dry shake (without ice) for 10-15 seconds to froth the egg white. 3. Add ice to the shaker and shake again for 10-15 seconds. 4. Strain the mixture into a chilled glass. 5. Garnish with a slice of ancho chili on the rim of the glass. For the ancho chili syrup: - 1 cup water - 1 cup granulated sugar - 3-4 ancho chili peppers, seeded and sliced 1. In a saucepan, combine water, sugar, and sliced ancho chili peppers. 2. Bring to a boil, stirring until the sugar dissolves. 3. Reduce heat and let simmer for 5-10 minutes until the mixture reduces and thickens slightly. 4. Remove from heat and let cool. 5. Strain the mixture through a fine-mesh strainer and store in a glass container in the refrigerator for up to 2 weeks.