Whoever named the whiskey sour gets zero points for originality. Other drinks have fancy names: The Martini, The Manhattan, The Slippery Nipple. But the whiskey sour? It sounds exactly how it tastes. What the name doesn’t convey is that there’s a balanced sweetness to make this cocktail more than just a zesty zap of citrus.

1 lemon, sliced into 1⁄4-inch-thick wheels
2 ounces (60 mL) bourbon
1⁄4 ounce (5 mL) Simple Syrup, or Mint Simple Syrup
1⁄2 ounce (15 mL) freshly squeezed lemon juice
1 egg white (optional)

Heat a small skillet or grill pan over medium-high heat. Once it’s hot, place the lemon wheels in the pan and brown. Flip once to brown the other side. Set aside.

Fill a double old-fashioned glass with ice. Add gin. Pour in tonic. Give it a gentle stir. Garnish with a sprig of rosemary and the reserved lemon wheel.

For bonus points, after you add the gin, put a barspoon into the glass and pour the tonic down the spoon. It’s a fun party trick, and you can taste the extra playfulness.

This is technically an Amaretto Sour, but I technically don’t care.