What To Do When Open Bar Rules Your Life But You're Not Basic

Say no to this: Whiskey and Soda
Get this instead: Whiskey Sour 

Let's start by saying that if there's a solid whiskey behind the bar, there's nothing wrong with drinking it straight. Novice sipper? Ask the bartender to hit it with a few drops of good, clean filtered or bottled water...we know it sounds like the opposite of purism, but this actually opens up the whiskey and makes it a bit more palatable, as some whiskeys tend to be a bit astringent and burn the unaccustomed tongue. If you find yourself in more of a cocktail mood, make a classic whiskey sour your new best friend - and when we say classic, we mean the kind with the egg white. Chances are this open bar is either at a wedding with some sort of kitchen situation, or is in a bar/restaurant that also obviously has access to a kitchen, thus...eggs. The white is to be shaken first on its own so as to allow the proteins to coagulate (this goes for any egg white cocktail), then the rest of the elements are added. In this case, it's two parts whiskey, one part fresh lemon juice, and a bit of simple syrup (a barspoon, give or take). Should be strained into a coupe or rocks glass. This drink is absolutely beautiful with a few dashes of bitters (preferably Angostura) lacing the creamy froth, no garnish necessary.

[Photo via @themercuryatl]