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.
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.
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!
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!
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!!
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.
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 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
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 ;)
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!
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.
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!
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 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
"...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.
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 🌹 ✌️
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 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.
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.
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.
@@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.
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!
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 🍹
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
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!
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 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.
The thought of a Sour of any type doesn't appeal to me. But maybe that's because I haven't had a proper sour. Yes, I've only tried those pre-mixed things. And they were bad. You made it look very good though so I may have to try a well made one.
Sounds yum! Depending how bitter your orange is, oranges generally don’t have as high acid as lemon or lime, so when using orange juice in cocktails I’ll usually add a dash of lemon as well otherwise it falls a little flat 😊
I do prefer without the egg white. I also love it with honey instead of sugar syrup - supposedly called a Gold Rush...? Definitely my go to for a mixed drink. That, or whisk(e)y and ginger.
Yes, a Gold Rush is great! We’ve made the Bees Knees (which is a Gold Rush but with gin), or it sounds like you might like the Penicillin: ua-cam.com/video/PpkIwygbvgg/v-deo.html
Any tips for keeping the lid from popping off during the dry shake? I make doubles and the whip usually builds up enough pressure to pop the lid off the shaker.
Not sure about the coasts, but in the Midwest of the U.S. we don't use egg white. My dad drank whiskey sours for about 50 years, and never had one made with egg white.
Interesting! Original sour recipes didn’t include egg (they were more like scaled down Punches), so if we’re being pedantic a Whiskey Sour with egg white is actually a Boston Sour, but to me it’s always felt like when people insist a Vodka Martini is called a Kangaroo- sure, you’re technically correct but will anyone know what you’re talking about haha? Anywhere I’ve worked, people have expected egg white in their Sours, but there may well be more regional variation than I realised!
Just recently I have been using High West (Double Rye) or Buffalo Trace for my whiskey cocktails and I have to say it has been a game changer (as opposed to using Jack Daniels or Evan Williams). A bit pricier but certainly money well spent!
Buffalo Trace is awesome value for money- as you say, a little more than some but the difference is incredible. I haven’t had any High West in ages, I used to be obsessed with their Campfire Rye, I’ll have to revisit! Cheers!
Question is it possible to add half a shot of apple juice to mix with the sour elements of a drink? Me personally I find it tasty. Also do I have to use egg whites only for a sour is it possible to use the whole egg or chickpea broth? Or is there no fiddling with the original egg white only method?. Sorry for so many questions but sours usually have me stuck due to its variations.
If you like it then of course! And plenty of people substitute chickpea brine or some form of egg white replacement (Instafoam etc) 😊 but don’t use the whole egg, that would change the texture entirely and make it creamy (look up flips).
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!
My devotion to your channel was cooling a bit - nothing negative, just a by-product of intense exposure maybe. But then you said, "...a bit of a #$%^around..." and my heart is yours again. Forgive my momentary weakness.
For more Classic Cocktail masterclasses checkout this playlist - ua-cam.com/play/PLq4QDlrfTBk3bhQL51F_7e1zDt2ouNPU4.html
⁰ⁿ
“My drink doesn’t usually last longer than a few minutes”
😂😂😂
😇
I can relate
Her drink and I have that in common
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!
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!
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!
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.
Orange bitters and orange twist are a great touch. This might be the best whiskey sour I've ever had.
Cara Devine is absoluteluy divine !
I just love that accent! Bartenders are like chefs, she is an excellent one!
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!
Speaking of 'sour' and albumen, all Latin America cannot wait for your take on the Pisco Sour, the world's most magical drink.
Your accent is simply brilliant.
🏴
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!
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!!!!
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!
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!!
Really enjoy your videos, nice wee blend of history and practical demonstrations
Thanks James!
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.
Absolutely love egg white cocktails.
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...
Wow, this is a phenomenal video! So informative, and something anyone can learn from. Immediately subscribed.
So glad you liked it!
Thanks so much for sharing this great recipe so beautifully presented !
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 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 ;)
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.
Personally, I add a splash of Luxardo cherry juice and two Lux cherries for a Cincinnati Sour (w/ the egg white...or w/o.)
You really know your stuff. And we really learn stuff... thank you.
Thank you Senaka!
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.
💯
Air bubbles popping with the citrus. Awesome.
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!
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.
ooohhh your video wins, lovely history and technical details thank you
Thanks pal!
I love how you explain everything
Your accent is music to my ears, your knowledge is excellent, and your natural beauty makes you the complete package.
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
Loved it!! Second time watching this... this will be the cocktail for tomorrow evening
Thank you again 👏👏
"...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...
I like the way you have explained , great job 👍
Thanks David!
I love 15ml of Grand Marnier in my Whiskey Sour instead of the orange bitters. Also, grated nutmeg on top gives a delicious nose. 👍🍻
Lovely as always.. Drinks are great too!
Great content and presentation! And, nice for me, reminds me of time living in Edinburgh. Slàinte Mhath!
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 🌹 ✌️
Love your histories - great videos
Thanks Dawn!
I really want to try a drink this woman made!
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 could listen to her talk all day
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.
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!
God I love your accent. Really love the history of the cocktail. Subscribed!
Ooooo this is gonna blow up. She’s fantastic!
Thanks Drew! 🤞
im in love with your accent
Beauty and brains! Such an easy channel to watch. Thanks
Excellent recipe so easy to follow! Having my third cocktail already 🤩
You have the worlds best accent...and I love your content too :)
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!
Made my first sour in a Mason jar, it was amazing with the bulliet barrel strength
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
Nice presentation! I’m gonna try it!
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!
Cara Devine is so captivating
Beautiful and balanced cocktail!!, I really love your channel! And you are simply amazing 🥰
Thank you and I totally understand. Any content we share will be attributed back to Behind The Bar. Cheers:)
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 🍹
The best cocktail with whiskey, I like Your presentation of the material )))
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...😊
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!
Thanks for sharing the amazing story ♥️
I love how she tilts her head... adorable
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 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!
The thought of a Sour of any type doesn't appeal to me. But maybe that's because I haven't had a proper sour. Yes, I've only tried those pre-mixed things. And they were bad. You made it look very good though so I may have to try a well made one.
Cut the egg white in the glass multiple times to make it far more pourable!
Great video and very informative. Personally, I would never drink a whiskey sour without the egg white.
Informative and very entertaining!
So beautiful I had to watch a second time to learn the recipe 😅
A good combo, I think, is a bourbon base with maple syrup as the sweet. Not sure what the sour should be, maybe bitter orange?
Sounds yum! Depending how bitter your orange is, oranges generally don’t have as high acid as lemon or lime, so when using orange juice in cocktails I’ll usually add a dash of lemon as well otherwise it falls a little flat 😊
I do prefer without the egg white. I also love it with honey instead of sugar syrup - supposedly called a Gold Rush...?
Definitely my go to for a mixed drink. That, or whisk(e)y and ginger.
Yes, a Gold Rush is great! We’ve made the Bees Knees (which is a Gold Rush but with gin), or it sounds like you might like the Penicillin:
ua-cam.com/video/PpkIwygbvgg/v-deo.html
@@BehindtheBar thank you! I've not had that, it sounds fantastic!
Any tips for keeping the lid from popping off during the dry shake? I make doubles and the whip usually builds up enough pressure to pop the lid off the shaker.
I just literally push the tins together, keeping them much closer to my body than I usually do when shaking to keep control!
Remy has added "a bit of a f***around" to his vocabulary.
Not sure about the coasts, but in the Midwest of the U.S. we don't use egg white. My dad drank whiskey sours for about 50 years, and never had one made with egg white.
Interesting! Original sour recipes didn’t include egg (they were more like scaled down Punches), so if we’re being pedantic a Whiskey Sour with egg white is actually a Boston Sour, but to me it’s always felt like when people insist a Vodka Martini is called a Kangaroo- sure, you’re technically correct but will anyone know what you’re talking about haha? Anywhere I’ve worked, people have expected egg white in their Sours, but there may well be more regional variation than I realised!
Just recently I have been using High West (Double Rye) or Buffalo Trace for my whiskey cocktails and I have to say it has been a game changer (as opposed to using Jack Daniels or Evan Williams). A bit pricier but certainly money well spent!
Buffalo Trace is awesome value for money- as you say, a little more than some but the difference is incredible. I haven’t had any High West in ages, I used to be obsessed with their Campfire Rye, I’ll have to revisit! Cheers!
Try with Evan Williams BiB or Old Grand Dad BiB 😉
This is inspiring! Whiskey sours will be the drink of the evening. :)
Well reverse dry shake it's gonna make it really perfect, not just a good whiskey sour but a perfect one.
Alvise Zanusso what’s a reverse dry shake?
It’s where you shake everything on ice first, then add the egg white and dry shake at the end- we have a chat about it in the video 😊
@@BehindtheBar yeah I get sometimes you are too busy to do it but it will take just 30 sec more..I heavily recommend.
Close to perfect
An all time classic. Yours looks delicious too!
It most certainly was. Smooth and lemony fresh!
Thank you. I learned a lot just now.
I like your technic. Should always the ice be equal the small part of a Boston shake?
It’s a good rule of thumb!
"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
Question is it possible to add half a shot of apple juice to mix with the sour elements of a drink? Me personally I find it tasty. Also do I have to use egg whites only for a sour is it possible to use the whole egg or chickpea broth? Or is there no fiddling with the original egg white only method?.
Sorry for so many questions but sours usually have me stuck due to its variations.
If you like it then of course! And plenty of people substitute chickpea brine or some form of egg white replacement (Instafoam etc) 😊 but don’t use the whole egg, that would change the texture entirely and make it creamy (look up flips).
Loved this recipe! I always matched the amount of Lemon Juice to Simple Syrup but I like your ratio better. Subscribed :)
If you fill the whisky sour in a Longdrink glass and fill up with ginger ale you get a very delicious long drink
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!
Well done ginger girl, love from Kazakhstan 😂😂👊🏻
My devotion to your channel was cooling a bit - nothing negative, just a by-product of intense exposure maybe. But then you said, "...a bit of a #$%^around..." and my heart is yours again. Forgive my momentary weakness.
😂
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 😊
And a nice havana to make it just foirfe👌🏻
Got to get our “Leafy Vegetable Inhaler” aka CIGAR. 👍🏻
Very Good ,Nice Presentation 😁😉 ☺ .
I think I’m in love!😍😍😍😍😍😍
I love it when she says america
Enjoyed the video, no more mix packets !
Haha throw them in the bin!