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#Egg white whiskey sour how to
#Egg white whiskey sour manuals

#Egg white whiskey sour 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.

#Egg white whiskey sour 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. 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. 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. Observe the tightly knit, smooth, eggy foam in all its protein-packed glory.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. Garnish with a speared cherry and orange wedge.Now add ice cubes and shake vigorously to chill the solution.(Lateral shaking keeps the air flowing evenly).

Dry shake (shake without ice) the components laterally to break up the protein with the alcohol.

(This adds a nice, frothy and silky texture) (this is approximately 1 half of a lemon)

Add 22ml of lemon juice in the mixture.

In the same shaker, add 22 ml of simple syrup.

Pour 60ml of the Bourbon Whiskey into a shaker.

Simple Syrup (Simple syrup, as the name suggests, is a simple solution of sugar and water 2 parts sugar, 1 part water).

Ingredients for making the classic whiskey sour cocktail: In some places, the classic whiskey sour is referred to as Boston Sour to differentiate it from the other less interesting one. There are two ways of making Whiskey Sour Cocktail one uses the egg whites, (this is the proper way), while the other doesn’t involve egg whites. The egg white simply serves to enrich the texture of the drink.

It is refreshingly enjoyable, highly recommended during summer. The classic whiskey sour cocktail recipe first appeared in Jerry Jerry Thomas’s Bartender’s guide in 1862. More like kills the brain cells that may be thinking of salmonella.

But think of it this way whiskey sour is one very strong cocktail, right up there with old-fashioned, so, it may be comforting know that the high alcohol concentration isn’t favorable for any traces of salmonella. The very thought of adding egg white in a drink is scary and you are allowed to get nervous.