1/17/2024 0 Comments Whiskey sour recipe with egg white![]() ![]() Looking to try some different flavor profiles in your whiskey sour? Try scotch for a smokey finish, or rye for a bit of spice. However, this is not the time to whip out your 20-year single barrel bourbon! Your best bet is to grab a decent, middle-of-the-range bourbon that you enjoy. The smooth finish with an essence of vanilla is perfectly paired with the creamy sip of this cocktail. OPTIONAL: Garnish with a wheel of lemon*, cherry, and/or a few drops of Angostura bitters.Ī classic whiskey sour is made with bourbon whiskey.Strain the drink into a rocks glass or a coupe glass. Wet shake & strain: Add the ice to the shaker, secure the lid, and shake for another 20-30 seconds.Secure the lid and shake well for 20-30 seconds. Dry shake: Add the bourbon, lemon juice, simple syrup, and egg white to a cocktail shaker.Transfer the syrup to a bottle and store it in the fridge for up to 6 months. Allow the syrup to cool for 5-10 minutes before using it.Stir often until the sugar has completely dissolved 2-3 minutes.Add equal parts sugar and water to a saucepan over medium-high heat.Gone are the days of desperately stirring to dissolve granulated sugar into a cooling beverage! One quick twirl of your straw and this syrup will be completely mixed through. You can use it to sweeten not just cocktails, but any iced drinks. I always keep a bottle of simple syrup handy in my fridge. Egg white – From a carton or a freshly cracked egg.Simple syrup – Check out the section below to learn how to make your own.Lemon juice – Freshly squeezed or bottled.I promise all the text you see along the way will be helpful! Scroll up and click the “ Jump to the Recipe” button at the top of the page or keep scrolling down to the recipe card for ingredient amounts and instructions. Otherwise, this recipe is wonderful all on its own. Add these garnishes if you’d like to impress guests. It’s hard to photograph drinks, okay? I need something… ANYTHING to catch your eye. As a food blogger, I feel as though it’s my duty to be completely extra with garnish. The only garnish that adds any type of substance is the cherry. I garnished mine with a charred wheel of lemon, a cherry, and a few drops of Angostura bitters. It’s a combination sent straight from the heavens! That gorgeous meringue-like foam, the freshly squeezed lemon, and, of course, bourbon. This cocktail is my favorite way to wind down at the end of a busy week. Including detailed instructions plus tips for choosing the perfect whiskey, your inner mixologist is moments from surfacing. Whiskey Sour is my favorite cocktail of all time! This bold two-ounce drink goes down smooth and will leave you with a smile from ear to ear. ***Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.Creamy, frothy, lemony, with a touch of sweetness. **To make simple syrup, combine equal parts white sugar with hot water (such as 1/2 cup sugar to 1/2 cup hot water). The smokiness plays really well against the citrus notes. Depending on our moods, Jeff sometimes uses a Scotch whisky in this cocktail, such as one from Laphroaig. *We recommend a bonded bourbon or rye whiskey for this cocktail. Or just splash on a dash or two of bitters, it’s your journey. ![]() Using the end of a stirrer or toothpick, zig-zag across the bitters and then draw the stirrer once through the center (think latte art). ![]() To garnish with a “party hat,” slowly drizzle some bitters onto the top of the cocktail. Double strain the cocktail into your glass through the Hawthorne strainer and mesh strainer. Return the mixture to the shaker and dry shake again for about 10 seconds.Īdd ice to the shaker and vigorously shake until the tins are very cold (about 10 to 30 seconds). ![]() Optional: For an extra fluffy cocktail, open the shaker and fine strain the cocktail into the opposite tin (or another glass). So, no offense to Jerry Thomas, but we’ll enjoy our whiskey sours this way!Īngostura bitters (optional, for garnish)Ĭombine the whiskey, simple syrup, lemon juice, and egg white in a shaker. We love the way the egg white balances against the tart lemon juice and helps control the sweetness from the simple syrup. The cocktail is then shaken and strained into a claret glass, with instructions to “ornament with berries.”Įgg white cocktails came into vogue in the late 1800’s. That recipe called for a large teaspoon of powdered sugar dissolved in a splash of seltzer, the juice of half a small lemon, and wine glass full of bourbon or rye (we’re guessing that maybe wine glasses were smaller in 1862?). Egg white cocktails are labor intensive, but you’ll be able to tone your biceps and impress your friends once you get the hang of them.Īlthough we’ve called this a “Traditional Whiskey Sour,” the first written recording of a whiskey sour cocktail was in 1862, in the Bartender’s Guide: How to Mix Drinks by Jerry Thomas. ![]()
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