HOW TO MAKE THE WHISKEY SOUR COCKTAIL BACK TO BASICS
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- Опубліковано 28 чер 2024
- How To Make The Whiskey Sour Cocktail
New Year equal fresh start and we're kicking things of with a new series called Let's get back to basics where we will be redoing some good old classic cocktails making sure we are still on point. Maybe adding some little tweaks here and there but nothing that will denature the classic. Hope you will dig it.
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How to make the Whiskey Sour Cocktail
2 oz Bourbon
0.75 oz Fresh lemon juice
Scant half oz Rich syrup
3 Drops of saline
1 Egg white
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So, how do you feel about bartenders considering that the egg white version of the Whiskey Sour is the standard?
i feel its valid you get a natural foam with the egg white vs a fake one with a bunch of chemicals and the white has a better silkier texture and mouth feel
Egg white is a must! It adds texture and mouthfeel that makes it the standard.
I feel like I almost don't want to go down the rabbit hole. Back when I was young (in the 70's) my father and uncle were really into sours. Of course, this was the 70's and that meant that sour mix powder that was in those packets. (Good thing I was underage at the time.) So, for me, the "egg white" (or the fake equivalent) was what made a "sour" a "sour." These days I am more into aquafaba than egg white in part because I love canned chickpeas and in part because I just can't think of anything to do with the egg yolk after making a sour.
Egg whites beat aquafaba (the smell of wet dog is unbearable for me), but I’m surprised no clever bartender has found a different protein to froth cocktails that solves the problems of our classic frothers (needs to be vegan, tasteless or close to tasteless, easy, repeatable and of course effective).
Depends on the bar you go into. If it's a dive bar, you're getting sour mix and whiskey, maybe a cherry. A fancier cocktail bar will probably ask if you want egg.
I think no egg is the standard and more common (maybe I go to a lot of dive bars) but I prefer egg.
I am kind of low brow when it comes to whiskey sours. I use the sour mix / whiskey / cheap cherry but I add Angostura orange bitters and sometimes an egg white foam from a whipping siphon.
For garnish, drop three dots of bitters on the egg foam.
Drag a toothpick through the middle of each of the dots in one smooth motion.
Never fails to impress
Just got to the end of the video.
Yeah, do that lol
Sounds great, love it
Thanks for addressing the dreaded custard! I inevitably end up with that result 1/10 times. Will take on these tips 👍
10/10 here (even though I've only tried 3 times). Hoping for a brighter future now.
I do prefer my whisky sour with eggwhite because it get a more silky and smooth texture.
Besides i like that thick white foam on top.
i really like your explanation on all the details ! I have learnt a lot from you. Thank you very much !
Wow iv'e never seen soy sauce as a substitute for saline solution , it was fascinating !
can't wait to see the next classics in this series , cheers!
Thank you! Glad tou like the idea. Give it try and let me know what you think.
I’m very happy when I get it with egg white. I hate it when they serve it without.
Love egg white. I make a lot of sours although my true love in excellent single malt scotch meat! But for novices back to basics is great! Cheers!
Good to see your take on the basics - I think the Whisky Sour was the first cocktail I got into.
So simple and so fabulous!! One of the best in my opinion! 🖤 Cheers!!
Cheers to that! 🥰
Whiskey sour is my favorite of all time! My favorite version is with freshly squeezed orange juice added along with the lemon! Great video!
Excellent tips! This is one of my favorite cocktails, and your recommendation for the soy and reverse dry shake made a more interesting version of this classic with a separated egg white head. I made this before and created a sour which never separated. I've learned something great today!
JEAN-FELIX!!! Great video!! I literally just made a Whiskey Sour! Generally, I use dry/wet method, but today, I used 1 big chunk of ice, and shook it just one. It came out pretty good!!! I need to stop being lazy and do reverse shake next time!!! CHEERS and Happy New Year!!!
If I recall correctly The Educated Barfly has a comparison video between dry/wet shakes, also with large ice vs small ice, and aquafaba. Dry/wet with 1 large chunk is definitely the way to go especially for retention of bitters on the foam.
Excellent exposition on technique, JF! The idea of saline addition is a hot topic lately and I, late to the game, soon will try it in a side by side, with and without comparison soon in a drink with citrus. The soy sauce idea is very interesting. In my Chinese wife's mind (she was listening along as I watched), the giant question is which one, as there are so many varieties of soy sauce, with differing salinity, flavors, colors, and textures. A whole new world to explore! By the way, a trick I learned in a favorite bar in Firenze is to add a bar spoon of orange marmalade to the whiskey sour - yum! Cheers!
Soy sauce definitely sounds interesting.....
Please share your opinions after every soy sauce you try! Holding my breath... 😅
Love whisky sour - thank you for basics for a noob like me! :D
Hört sich gut an!
Great vid as usual ! I was expecting more suggestions of twists to make this classic even more interesting however, but I'll try your soy sauce hack 😊
My favorite local bar does egg whites in their whiskey sours, of which they have two: a "Whiskey Sour" (Boston Sour) and a "New Yorker Sour" a sour with Malbec floated through the egg whites. Can't beat the mouth feel of egg whites!
I'll be trying soy sauce in my sour tonight!
I was inspired by this video to make a whiskey sour with soy sauce instead of saline solution and Angostura bitters as a garnish instead of an ingredient in the drink. I was surprised by how much of a difference the soy sauce made. I couldn't taste the soy sauce, but the harsh sourness that I often get from lemon juice wasn't there. Saline helps a little with the sourness, but the soy sauce smoothed it out completely. Thanks!
Great Idea good to get back to classics, love Wild Turkey Happy New Year Jean Felix
Happy new year too my friend! Cheers 🥂
@@TrufflesOnTheRocks aquafaba works well, but only if i’ve opened a tin of chickpeas, waste not want not.
Thanks for comparing both shaking techniques!
We haven't used egg whites at the bar in quite some time as a company we switched over to a foaming syrup
What soy sauce did you use / would you recommend? It seems like a fun component of this drink!
The most basic one we can find. Mine was regular kikoman soy sauce
I just had this tonight. Damn so good. Haven't tried it with Soy Sauce! Might have to make it next time!
Thank you for making this!, just curious that have you ever consider using an egg white powder in your cocktail? and if you use it before, how do you feel with the different between both. Thank you!
I can't go back after making the milk liqueur. Such a great texture and subtle but delicious flavor
Milk liqueur?
@@JeremyPass yes, he has a video on how to make it. Basically a milk-washed lemon/orange liqueur that's incredible
I prefer mine with an egg white. Depending on the place I go to get one will depend on whether they put an egg white or not. I won't be mad if they don't put one. The bar I work at we always ask the customer if they prefer with an egg white or not.
in my opinion the only other option would be aquafaba for vegans or people with egg allergies
Absolutely
for a second I thought you put nutmeg on it, thank god that didn't happen 🤣
What made you think that? 😂
I think i recognize some gear i got from my neighboorhood shop haha - do you shop at Alambika?
Also, what are your thoughts on using magic foamer instead of egg whites? I use Ms. Better's Bitters Miraculous foamer instead because i dont like the wet dog smell from the egg whites, but I also haven't tried to express lemon over it. Ill try tonight :)
I used to, when I was still living in Canada 😉
About your question, I never really liked the foamers tbh. Adding the egg white is not just for texture, the protein and the fact in lengthen the cocktail with more liquid really helps to round up the acidity and it also dries it down. I never got the same effect from the foamer.
@@TrufflesOnTheRocks thanks for the detailed answer. Ill give it a try and try to mask the smell more or use aquafaba! Even if the foamer is really convenient, maybe i am missing out. Haha
Do you dilute your soy sauce solution too? Or since that's already a liquid solution, you just use that as is?
No straight up Soy Sauce from the bottle
Dude this camera quality is unreal.
Thank you so much!
As someone not eating animal products, learning about the use of egg-whites, or milk in your cleared versions is very interesting. 🫢
Definitely trying the recipe with Aqua Faba and alc-free Whiskey though. 😂