Pour into a sealable container and keep refrigerated for up to six weeks.
Rich Simple SyrupHeat 2 cups sugar and 1 cup water until all sugar is dissolved. Rub the rim of the glass with a lemon peel.
Strain into a rocks glass over cubed ice. Lemon peel and maraschino cherry for garnishĪdd whiskey, lemon juice, simple syrup, and egg white to a cocktail shaker.
#Egg white whiskey sour how to
As Bodenheimer says, “There's really no limitation to what you can do with a Whiskey Sour.” How to Make a Whiskey Sour Skip the bottled sour mix and get creative using these fun tips. “It can handle a little bit of innovation, but the basic version is as good.” “There are a thousand things you can do to add a little twist to it and that's one of the things that great classics can do,” says Neal Bodenheimer, co-owner of Cure in New Orleans. “It's beautiful in its simplicity and it's delicious and it manages to be really fun, and it's also a really nice access point for whiskey for a lot of people,” says Dan Sabo, director of food and beverage at Fairmont Century Plaza in Los Angeles.Īs long as you stay focused on a balance of sweet, sour, and spirit, the Whiskey Sour leaves plenty of room for interpretation or tweaking to suit your palate. The drink may have originated with 18th-century sailors combining ingredients they had at hand, but the unbeatable balance of spirit, sugar, and citrus makes this drink transcend the whims of cocktail fashion. Garnish with Lemon wedge & a Cherry (American flag optional).Bright and buoyant, the Whiskey Sour is whiskey dressed for a summer day. Give it a quick dry shake, then add ice and shake again. “Although not a sour, a drink I like is a Camerons Kick which uses equal parts Scotch Whisky and Irish Whiskey with lemon Juice, but instead of Sugar Syrup, you use Orgeat Syrup.” Whiskey SourĢ oz / 60 ml Whiskey, Shady Pines uses Ballantine’s Scotch WhiskyĢ dashes Angostura Aromatic Bitters InstructionsĪdd Lemon Juice, Sugar Syrup, Egg White, Whiskey & Angostura Bitters to a shaker tin. The most obvious riff to this drink is, of course, the New York Sour (which incorporates a float of Red Wine), but if you’re looking for other variations to play with, Yates has a few suggestions. That sticky Lemon egg white goes everywhere… it’s gross.” Variations ‘Trust me, every bartender has done it, and it’s the worst thing you can do. “You need to be careful to ensure that the tins don’t come apart,” Yates continued. Of course, the main trick with this drink is to ensure that you create a proper seal with your shaker tins before you start shaking. “Just make sure that you shake it enough so that the egg white start to react properly,” he said. Yates pointed out that the dry shake is one of the most important elements to this Cocktail. Lemon & cherry are the traditional garnish, and Shady Pines use a Morello Cherry. Yates points out that the bar always uses fresh egg whites but “You can use something like Aquafaba” says Yates “but it tends to have a bit of a metallic, almost savoury taste to it from the chickpeas.” The Glassware & GarnishĪ Rocks glass is the traditional serving glass for this drink. The thing to remember when using egg white is that the eggs need to be pasteurised, really fresh and have no damage to the shells. Really at room temperature, you are just stirring it, and it will eventually dissolve.” The Egg White “We use a 3:2 ratio, so 900g being sugar and 600g being water.
He also recommends that you don’t just make it at a 1:1 ratio. If you cook it down at a higher heat, then it makes the syrup itself sweeter. Yates recommends that if you are making your own Sugar Syrup, you should be mixing it up at room temperature. It’s got a bigger body and a nice bit of spice to it, which would play really well against the Egg White.” The Sugar “It’s a higher proof, nice more spicy Bourbon, with a high Rye content. If you are looking to stay with the original Bourbon for the drink, Yates recommends a small batch like Baker’s 7-Year-Old Kentucky Straight Bourbon Whiskey.
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