- CLASSIC WHISKEY SOUR RECIPE EGG WHITE HOW TO
- CLASSIC WHISKEY SOUR RECIPE EGG WHITE MANUALS
- CLASSIC WHISKEY SOUR RECIPE EGG WHITE FULL
- CLASSIC WHISKEY SOUR RECIPE EGG WHITE PRO
The dry shake technique is used to turn the egg white into foam, making it a fun and unique experience to make at home. This cocktail is perfect for those who love a sweet and sour taste with a spicy bourbon finish. The addition of egg white gives the drink a silky texture and a frothy foam top that is hard to resist. The Whiskey Sour with Egg White is a classic cocktail that has been around for centuries. So, grab a shaker, some ice, and let’s get mixing! 1. In this blog post, I will be sharing some of my favorite whiskey egg white cocktail recipes that are sure to impress your guests at your next cocktail party.įrom the traditional Whiskey Sour to the unique Whiskey Flip, these drinks are perfect for any occasion. Whether you prefer your cocktails sweet or sour, there is a recipe out there that will suit your tastes. Depending on the type of whiskey and other ingredients used, the resulting drink can be light and fruity or rich and complex. One of the best things about whiskey egg white cocktails is that they are incredibly versatile. The egg whites add a frothy texture that balances out the boldness of the whiskey, resulting in a drink that is both refreshing and indulgent.Īs a bartender, I have experimented with countless whiskey egg white cocktail recipes, and I have to say, there are some that stand out from the rest.įrom classic recipes to modern twists, there is no shortage of ways to enjoy this cocktail. We prefer the middle path, but the appropriate measure may ultimately come down to personal taste.Whiskey and egg whites may not sound like the most appealing combination, but trust me, when mixed together, they create a cocktail that is both smooth and satisfying.
CLASSIC WHISKEY SOUR RECIPE EGG WHITE FULL
Most books recommend three-quarters ounce simple syrup, but the amount of lemon juice varies greatly, from a fat ½ ounce ( Liquid Intelligence) to ¾ ounce ( A Spot at the Bar and Death & Co.) to a full ounce ( Speakeasy). The final detail is the balance of sweet to sour. Some versions also recommend a splash of orange juice, or even a bit of angostura bitters floating on top. We like both, but narrowly prefer the rocks glass for it’s simple, workaday style and receptiveness to fun garnishes. Some books recommended serving in a coupe or sour glass, while others opt for a rocks glass with one large cube.
CLASSIC WHISKEY SOUR RECIPE EGG WHITE HOW TO
The fat from the egg cuts the lemon and whiskey while imparting the drink with a creamy texture and beautiful hazy appearance.Ĭontemporary books are mixed on what kind of glassware to use and how to serve the whiskey sour. It transforms the experience from simple to transcendent. He tries to remain impartial during the instruction and not give away his conclusion, but his thesis is obvious: the thing is way better with egg. In Liquid Intelligence, famed detail freak Dave Arnold prescribes an exercise where the reader makes two whiskey sours: one with egg white and one without.
CLASSIC WHISKEY SOUR RECIPE EGG WHITE MANUALS
Lately, bartenders have begun challenging this notion, and now bar manuals such as Death and Co., Liquid Intelligence, and A Spot at the Bar all recommend adding an egg white. Until recently, the revived whiskey sour was made the way Jerry Thomas printed it in 1869: with lemon, bourbon, sugar, and a bit of water. There are a few intricacies worth discussing for the more detail oriented of us, most of which will be covered next, but they aren’t really required. It can be made with basically no bar, at any time, and by anybody, even-as Jason Kosmas quips in Speakeasy-“aspiring actors working as bartenders.” The basics for a great whiskey sour are simple: use fresh lemons, decent whiskey, medium sized cubes, and shake for at least 12 seconds. Wondrich jokes “if you want to get a mixologist riled, tell him he’s put too much sugar in his sour,” and yet beyond a few hotly debated intricacies, the drink is devastatingly simple. Like the Martini, this recipe is a simple one capable of occupying the obsession of some great bartenders.
CLASSIC WHISKEY SOUR RECIPE EGG WHITE PRO
Of course, today the sour has mostly been folded into the broader cocktail category, except at more historically minded bars, and the gin sours and dizzy sours of yesteryear have been whittled away in favor of the family’s most enduring and emblematic member: the whiskey sour. PREP TIME: 1 min TOTAL TIME: 4 min YIELD: Single or Batch Size Single Serving Ingredients Instructions Pro tip: The dry shake followed by shaking again with fresh ice best brings the ingredients together into one cohesive package. The sour was, as David Wondrich put it in Imbibe, “one of the cordial points of American drinking.” The drink was served with a variety of different bases, dotting menus and the mustaches of thirsty patrons from the mid 1800s until the death of the mixed drink in the 1970s, though if one wants to be a populist they could argue it lived on even then, albeit through the wonderfully gross sour mix epidemic. For many decades the sour-along with its cousins the fizz, julep, and cobbler-commanded a level of popularity that matched even the mighty cocktail.
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