How to make a great Whiskey Sour - Masterclass
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- Опубліковано 16 лип 2024
- The Whiskey Sour is one of the most famous cocktails in the sour family, and definitely one you want in your repertoire.
If you want to get straight to the action, you can jump ahead to • How to make a great Wh... or even better, head to the Make it Quick version here - • How to make a Whiskey ...
In this Masterclass episode I take you through where the Whiskey Sour came from, which ingredients you might want to use, discuss the merits of Dry Shake vs Reverse Dry Shake and look at some alternative variations you might want to look at.
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Ingredients & method:
60ml (2oz) Bulleit Bourbon - I’m using Bulleit for the high Rye content
30ml (1oz) lemon juice
15ml (1/2 oz) sugar syrup
2 Dashes Orange Bitters
15ml (1/2 oz) egg white (optional)
Orange twist
Cherry (optional)
A jigger
A shaker
Hawthorn strainer
Fine strainer
Rocks/old fashioned glass
Good ice
Add your bitters, sugar syrup, lemon juice & bourbon to a shaker tin. If you’re using egg white, add that here too.
Before adding ice, you want to dry shake to get a nice froth. You'll need to shake quite hard.
Once you have a nice froth, fill the smaller shaker tin with ice and shake hard again, this time until cold.
It’s important to double strain, otherwise the chips will ruin the froth.
Serve on the rocks & add your twist/cherry.
#WhiskeySour #ClassicCocktails #BartendingTips #Tips&Tricks #Cocktail101 #Cocktails #Bartending - Навчання та стиль
For more Classic Cocktail masterclasses checkout this playlist - ua-cam.com/play/PLq4QDlrfTBk3bhQL51F_7e1zDt2ouNPU4.html
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“My drink doesn’t usually last longer than a few minutes”
😂😂😂
😇
I can relate
Her drink and I have that in common
It's Friday morning, can't wait to get home and make myself a Whiskey Sour.
It's Thursday morning, and I've already made two.
There isn't much here that I haven't learned before, but this is a lovely presentation. And I love that you actually trimmed the pith from your garnish; that's an often-overlooked step that really shows that you care about your craft. Have a like; I can really get behind this channel if this is a typical example of your work. Very well done.
Thanks Brad!
I don't even drink alcohol but I watch the videos because the way the presenter talks is so relaxing and warm!!! I love your presentation!
I listen to one episode every morning. “And now ya know” puts a smile on my face for the start of the day!
Thanks so much for sharing this great recipe so beautifully presented !
Loved it!! Second time watching this... this will be the cocktail for tomorrow evening
Thank you again 👏👏
She is wonderful, and the information is flawless. Thank you for such excellent content.
Thank you so much Michael, that’s so lovely to hear!
Excellent recipe so easy to follow! Having my third cocktail already 🤩
Whiskey sour is, for me, the best cocktail. it's quite simplistic, yet still great. the sweet and sour plus with whatever whiskey you like it with, always provides a balanced and new experience in my opinion. the egg white is just the cherry on top (apart from the literal one of course :)) ), that frothiness is simply a piece of heaven.
I've got a suggestion for the particularly sweet toothed people. make a Whiskey Sour with Jack Honey. I recommend it!
She could read out her grocery list and I would be delighted to listen. That accent is marvelous and by accident I learned a few things about one of my all time favorite drinks. Love this channel. Sign me in as a regular.
Thanks Daniel, so glad you like it!
Really enjoy your videos, nice wee blend of history and practical demonstrations
Thanks James!
The best cocktail with whiskey, I like Your presentation of the material )))
Orange bitters and orange twist are a great touch. This might be the best whiskey sour I've ever had.
Beautiful and balanced cocktail!!, I really love your channel! And you are simply amazing 🥰
Thank you very much,for expanding my knowledge and getting me into my home bartender mode. With shaker of course! Cheers to a beautiful Scottish Lass!
You really know your stuff. And we really learn stuff... thank you.
Thank you Senaka!
God I love your accent. Really love the history of the cocktail. Subscribed!
Just found your channel and I'm really enjoying it. Nice, straight forward crisp demonstrations that are informative and clean. Also, I'm a fan of the egg white ever since I tried it but I understand how it's a point of contention :D. Thanks for all the info and keep them coming!
Thank you for the kind words Ryan!
I love how you explain everything
ooohhh your video wins, lovely history and technical details thank you
Thanks pal!
Wow, this is a phenomenal video! So informative, and something anyone can learn from. Immediately subscribed.
So glad you liked it!
I literally just polished off a whiskey sour of my own right when I watched this video; it was even made with Bulleit too! Mine was a 1:1 ratio of lemon juice to simple syrup though. It was nicely balanced, but wasn't quite "sour" as far as sours go. Next time I'll try the ratios you showed here and see how it goes!
That’s a good ratio as well for something a little richer!
Cara Devine is absoluteluy divine !
Just bought a bottle of Bulleit bourbon after watching your video. Trying this in a couple of minutes, can t wait. Thanks for the vid. CHEERS!!!!
Loved this recipe! I always matched the amount of Lemon Juice to Simple Syrup but I like your ratio better. Subscribed :)
Speaking of 'sour' and albumen, all Latin America cannot wait for your take on the Pisco Sour, the world's most magical drink.
Lovely as always.. Drinks are great too!
Love your histories - great videos
Thanks Dawn!
I usually make egg white before service (around six egg whites in a squize bottle). I just dry shake the egg white with a spring (from the strainer) in the shaker before putting it in the bottle. Will try the dry shake before adding ice next time ;)
Your accent is simply brilliant.
🏴
I just love that accent! Bartenders are like chefs, she is an excellent one!
Thanks for sharing the amazing story ♥️
I'm new to your channel, this is actually the first video that popped up in my feed, and the whiskey sour is my favorite cocktail ever so cheers to that!
Cheers!
I like the way you have explained , great job 👍
Thanks David!
I guess I'm buying whisky today, thanks! 😁
What you said about the bitters is very true, about the length and complexity. Bitters is one of those components that can make a good drink a great drink.
💯
Nice presentation! I’m gonna try it!
An all time classic. Yours looks delicious too!
It most certainly was. Smooth and lemony fresh!
I like making Rattlesnakes from the Savoy cocktail book. Whenever someone order’s one I always recommend it. Basically a Whiskey Sour with an absinthe washed glass. As the sweetener I’ve been transitioning to Gum Syrup and in combination with the egg white it is really nice and unique
Beauty and brains! Such an easy channel to watch. Thanks
This is inspiring! Whiskey sours will be the drink of the evening. :)
Gave this one a shot tonight. Mostly I really liked it. Used Peychaud's bitters... only had Angostura and Peychaud's. Thinking I should have gone with the former as I'm not diggin' on that bit of it. Love the texture and taste over all. Will def be trying this one again. Thank you for the vid!
UPDATE: Mixed a second with the Angostura, a touch more simple syrup and bang. That was a blast. Now I need to go to a bar and find out what they're supPOSED to taste like. Thanks again and HAPPY NEW YEAR!
So glad you enjoyed! Peychauds can be a little tricky to use, I don’t love it alongside Angostura either.
This is great, keep up the good work! You deserve waaay more views! Liked and subscribed :D
Thanks pal! Hopefully we’re building slow and steady 😊
As an alternative to egg white, there’s always aquafaba! Or one can always use the 10 sec rule, i.e. leave the egg white, citrus and spirit 10 sec before before any shaking takes place. Either way, I’ve never encountered anyone getting sick from a “proper” sour but if a costumers is worried, it’s easily avoided.
Thank you. I learned a lot just now.
Absolutely love egg white cocktails.
I used this video as a “recipe” for the whiskey sour I just drank. I whipped it together with (jack daniels rye) which I’ve never had. Of course I used an egg. The first thing I said as I drank it was “I’m gonna die” as I slumped over in my chair it was THAT good!!
Great content and presentation! And, nice for me, reminds me of time living in Edinburgh. Slàinte Mhath!
Ooooo this is gonna blow up. She’s fantastic!
Thanks Drew! 🤞
Informative and very entertaining!
I really want to try a drink this woman made!
U seemed so familiar, couldnt put my finger on it, looked it up you worked at bomba! We've met haha
Amazing vids, good straight points nailing the basics. Pleasure to watch
Ah that’s great! Look forward to having you back some time...😊
"I've never had much of an issue getting a nice foamy head just by shaking really hard"
Haha that caught my attention also...
That's what she said.
Legend
(;
You silly lemon
im in love with your accent
Awesome video, Just like meringue the acid of lemon slows the coagulation of proteins in the egg white allowing for more oxygen to get trapped more effectively creating the fluffy whipped effect. Also, because the properties of the proteins in egg they reach colder temperatures quicker risking damaging the proteins preventing coagulation meaning no foam 😢 Love this cocktail and love the science ! Haha cheers 🍹
Great video and very informative. Personally, I would never drink a whiskey sour without the egg white.
Air bubbles popping with the citrus. Awesome.
You have the worlds best accent...and I love your content too :)
Brilliant!!!!
So beautiful I had to watch a second time to learn the recipe 😅
Personally, I add a splash of Luxardo cherry juice and two Lux cherries for a Cincinnati Sour (w/ the egg white...or w/o.)
A favourite... but I'm trying new versions. Today will be tried without simple syrup & equal parts fresh squeezed lemon & orange with egg whites & finished with angostura bitters
I was reading an article on the addition of OJ recently, will have to give it a go...
Cara Devine is so captivating
I think I’m in love!😍😍😍😍😍😍
"...I find that a bit of a (*%$% around in the middle of a really hectic service..."
This was the moment I fell in love with you and your channel. Only someone who's actually worked behind a busy bar gets how ridiculous that method is. That's what's great about your videos: good knowledge, good booze, no BS.
😂 it’s all well and good discussing merits but if it doesn’t make your life easier on a busy Friday night it probably won’t stick...
This is quality content!
I have my Whisky sour added with half a shot of Amaretto. That turns the sour from the lemon-y to the orange-y and i do like very much. Try it and let me know!
Wonderful!!!!!
At my age, I am always thinking of options to allow me to continue to enjoy cocktails. So, I have found that replacing the egg white with a teaspoon of Metamucil mixed with 0.05 oz water adds a similar texture , some additional sweetness from the sugar, and of course, improves the performance of the alimentary canal. It does change the color, but this seems okay when using the orange bitters. Your grandparents will thank you in the morning.
I love it when she says america
Made my first sour in a Mason jar, it was amazing with the bulliet barrel strength
Well done ginger girl, love from Kazakhstan 😂😂👊🏻
You stole my heart
Guinness, Whiskey Sours, Straight Whiskey and Bourbon were my first booze to ever try since the dinosaurs roamed. Till present day I still love all four. Lovely video lovely lady 🌹 ✌️
I'm definitely not a bartender dealing with a heavy shift, I'm just a home bartender with time on my hands during lockdown, but I've always preferred the reverse dry shake. I do it before I shake the sour, so the drink doesn't dilute. By focusing on the egg white alone, it relieves me of some of the anxiety of working with a raw egg.
Totally fair enough pal! Depending how many you make you can also get little cartons of pasteurised egg whites from the supermarket- that’s what we use in the bar to eliminate any risks.
I had an old Vintage Cocktail book
It gave the history of the drinks and one thing about the Whiskey Sour that was mentioned was that using Bitters is a "new age thing". The Original Recipe was whiskey, [the juice of] half a lemon, half an orange and half a grapefruit with a teaspoon of powdered sugar...shaken vigorously!! It's really great
though her recipe does sound really good as well
Oh definitely, no bitters in them back in the day! I haven’t seen that recipe with grapefruit juice but I bet it would be delicious 😋
I'm making these for the first time tonight following this recipe . . . wish me luck :)
Hope it went well!
@@BehindtheBar definitely! My favourite drink!! Quick question, if making drinks for two, or three people, is it as simple as doubling or tripling the ingredients?
@@schoey0 it is, you just generally don’t want to shake or stir more than 2 drinks at a time (in one shaker tin/mixing glass) because the volume of liquid gets too much to have enough ice in there.
@@BehindtheBar thanks x
After your Old Fashioned video, I had to google "milliliters to ounces" to find out 60 mils was 2 oz. lol Another great drink the Whiskey Sour, now I have to try adding the orange bitters per your recommendations! Cheers!
Remy has added "a bit of a f***around" to his vocabulary.
Thank you and I totally understand. Any content we share will be attributed back to Behind The Bar. Cheers:)
I love 15ml of Grand Marnier in my Whiskey Sour instead of the orange bitters. Also, grated nutmeg on top gives a delicious nose. 👍🍻
Very Good ,Nice Presentation 😁😉 ☺ .
amazing.
Lovely
I'm a profan who love the taste, smell and wonderfull felling of drinking a bourbon, whiskey or scotch, and I feel compell to enormously thank you lady of the red hair, beautiful accent and vast knowledge for helping me to swim into the mistic world of these spirits. Forgive me if I didn't mention your name lady, mainly because I don't know it.
I love how she tilts her head... adorable
My favorite.
Great job 🥃🍒🍋
Thank you!
I could listen to her talk all day
Thank you
Thank you!
And a nice havana to make it just foirfe👌🏻
Got to get our “Leafy Vegetable Inhaler” aka CIGAR. 👍🏻
I have never tried egg white in my sours. It sounds interesting. I like the Fee Brothers bitters. They are made in my home town of Rochester, NY. I get mine directly from the factory store.
I really like Fee Bros- the rhubarb ones are good to jazz up a whiskey sour slightly!
@@BehindtheBar I like the rhubarb bitters to kick up our Best Damn Old Fashioned
If egg whites don't do it for you(and they do add an amazing texture to the drink), another way to dress up a whiskey sour is a New York sour, which leaves out the egg but floats an ounce or so of red wine on top of it. The presentation is outstanding, and because there are so many wine varieties, you can really tailor the drink to a crowd.
Cut the egg white in the glass multiple times to make it far more pourable!
Next weekend, it’s whiskey sours for me.
I like how she makes everything easy to understand. With that said, i don't understand why she takes the hard road every time she makes a twist. Use a wide peeler. Simple and makes a perfect cut every time.
I know. Don't want to spoil the magic here, but we don't film at my bar and I keep forgetting to bring one!
I have same bottle of bourbon looks like I know what I’m making
Never had any problem shakin an gettin a nice frothy head!... Your patters superb 🤣👍
@Jeremy need to remember how to laugh about shit pal
I still need to work on the foam on this - I'm not quite getting it. But I'm a newbie to barcraft. I got the idea that I wanted to play around with whisky sours because I was making a couple of quiches, and my recipe uses extra egg yolks. So I've ended up with quite a bit of egg white to play around with.
Honestly it’s probably just how hard you’re shaking. You really need to put some heft into it!
Enjoyed the video, no more mix packets !
Haha throw them in the bin!