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Classic whiskey sour recipe egg white9/13/2023 Typically, I want a bourbon that has some character, but not so much that it gets in the way of things. There’s just something about the roundness of the stuff that leans up well against the acid of lemon juice. The 19th century’s most famous bartender was probably better at cribbing drink recipes than he was at inventing them.)īourbon is my go-to for whiskey sours. (This is typical of the recipes in this foundational tome. Sours were already a thing when Jerry Thomas included them-along with their close cousin, the fix-in the world’s first cocktail book, his 1862 Bartender’s Guide. There might not be much mystique, but there’s plenty of legacy to this stalwart. Yes, people love drinks with cool stories shrouded in the murk of history, but the whiskey sour tells you what it is plainly. The whiskey sour arguably kept a bit of American bar culture alive in a way that the mighty negroni and old-fashioned could not. The whiskey sour survived Prohibition, the cocktail dark ages of the mid-20th century, and even the flair of the 1980s cocktail scene. After all, the catering bartender at your cousin’s wedding probably couldn’t turn out a boulevardier or sbagliato, but I’m willing to bet they could serve up the whiskey sour that got you through it. Don’t let its ubiquity devalue it: You might feel real suave when you’re playing “stump the bartender” by requesting some obscure gem from the annals of mixology, but there’s no shame in holding the everyday standards dear. Some of my personal favorites are George Dickel Rye Whisky, Bulleit Bourbon, Maker’s Mark 46, Knob Creek, Lock and Key Bourbon, and Buffalo Trace.There are few classic cocktails more important than the whiskey sour. Going above that yes might enhance the flavor even more but is it worth it? It sounds like an experiment down the road to try. Most of the best whiskey sours I have had the bottles of liquor have ranged from $25 to $50. That is just crazy unless you can afford it then by all means. With that all being said I am not advocating spending $100 on a bottle of whiskey. It is the base for this drink and without a great foundation, it is just going to tumble in awfulness. If you use or don’t use an egg white, your whiskey is going to 100% dedicate whether or not your cocktail is going to be great. No matter if you create your own SWEET AND SOUR MIX or buy it in a store. This is going to be the most important factor in creating the best whiskey sour. what is the best whiskey for whiskey sours The downside is if you buy a carton for home and have no other use for just egg whites, you are going possible to be wasting product if you don’t use it up in a week. Usually, 7 days compared to 24 hours if you do it yourself. It also has a longer shelf life once open. There is no labor of cracking eggs or getting yolks mixed in. This method is great for high volume bars. The downside is you will need to use it usually use it within 24 hours or the egg whites might no longer be good. If you have a bottle that can hold 10 ounces or more, it very efficient. This method is great if you know you are going to be making many cocktails one night. Easier to remove and an egg is cheaper to replace than replacing other ingredients. You do this in case you drop a piece of eggshell or yolk in. It is not the fastest method but you have almost zero waste of having the egg whites just sitting around in a container. This the to go method when you are just making one or two cocktails at a time at home. You will usually choose between two for your own needs. There a couple of different ways you can prep to use an egg white before making cocktails. There is just something about the result, that I love. It can add froathyness, add body, or even make it silky tasting. Mustard is a common ingredient used to blend oil and vinegar in a dressing, making it thick and creamy.Ĭreating a better tasting cocktail is something I am always looking for and an egg white is sometimes the answer. When you have oil and vinegar in the dressing, they would normally separate and never be properly blended together. The most common way used is in salad dressing. There are two big reasons to use an egg in your cocktails:
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