I tried my first egg white whiskey sour in Portugal almost a year ago. I haven't had one since, and I still think about it. I just got the proper tools to make this myself, and I'm gonna be using this recipe this weekend. Super excited.
A proper whiskey sour is one of my favorite cocktails and I'm definitely a purist when it comes to egg whites; it just isn't the same without them. I always do a traditional dry shake when making my own but I may have just found my new method, the heavy layer on top of your sour looked absolutely delicious and I'm sure it will impress the next time I have friends over.
Two major additions: I am a vegan, so I replace the eggwhite with 'aquafaba'. It works super amazingly well and is a superb alternative! The other pro tip is to detach the springy thing from your strainer and use this to foam up the content of your shaker! Much love and greetings from Germany
I really enjoy watching your videos, you explain every step and make it so easy for people to create quality cocktails at home I'd love to see a Tiki Cocktail on your channel keep up the good work
Using a fine strainer at the end helps get rid of the large bubbles and gives it more of a latte froth. Also makes for clearer hearts in your art at the end
I will never do the dry shake method again for this drink the reverse dry shake yield stuck a better foam seriously it was like comparing latte to a cappuccino
Mind 3 I don't know for sure, but I think he picks recordings that he won't have to pay royalties on. The same is true of the "Take 5" version he uses in a lot of his intros.
Always excellent content! I've never tried egg whites, but have been doing a lot of reading lately which has interested me in trying it. I'll look forward to trying this technique out!
I love whiskey sours but I like it with the Orange Peel Garnish. The Orange doesn't do anything to the flavor but I love the aroma that it adds to the drink.
Hey there! I know you like incorporating herbs and such for the "nose" of the drink. I highly recommend a sprig of rosemary for the nose factor in Boston Sours if ya got it!
Long time Whiskey Sour drinker and have always had trouble with too much water in the drink. That little spring is a great idea. I've been thinking about using steel ball bearings, but this is a much better idea. PS: The egg changes takes the edge off or sharpness off the lemon. Mellows the mouth feel and flavor.
A great alternative to the egg whites is aquafaba, or the liquid leftover from soaked chickpeas. One egg white is about two tablespoons of aquafaba. It froths up just like egg whites and has the added bonus of shutting up your vegan friends who say they can't drink that.
Wouldn't it take forever to get it to froth up, though? In my experience, aquafaba takes longer to achieve the same results that you would with an egg.
Egg whites are part and parcel of what makes it a fantastic drink. I would however like to recommend you trying to substitute the egg white for aquafaba (the water in which chick peas have been cooked). It gives the same kind of foam and feel without the need of an egg, if one would like to avoid eggs for some reason or other. 3cl replaces one egg. I do encourage you to try it, I havent looked back since, and going vegan hasn't stopped me from enjoying those whiskey sours.
Do you use a cold egg? I know eggs are easier/faster to whip to foams at room temperature, but then again if it was chilled it wouldn't cause the problem of warming the cocktail up.
I am personally a big fan of the reverse dry shake. Two things though. 1. The spring while reverse dry shaking is nice, but hardly helps. It adds an unecessary step, try the reverse dry shake without and you will be just fine. 2. Please please be careful with fresh eggs. Do not crack them on the shaker tin or the glass you will be drinking from just in case any salmonella is present on the shell. Next to that would always opt for pasturized eggs for added safety of the guests.
I made this in a big shaker, two drinks at a time. Put half a serving in glass #1 and half a serving in glass #2 and do the same with the remaining halves. The foam was distributed evenly. Just make sure to have the glasses ready to go so you can pour immediately after shaking. This is because you have a very short window of time where the foam is integrated with the other ingredients.
*Late reply:* Either use two shakers, like I do, or a big shaker. Ultimately it's like frothing milk for a latte/cappuccino, you can't let the milk (or in this case egg white) settle, otherwise it'll start to seperate like what happens after you pour the drink. Also, even though this looks like a great method (and I'll try it in my bar this week), you can also shake everything all at once; ice and egg white included. Dry shakes, whether done normally or in reverse, can become a little messy; especially when you're doing a lot of cocktails back to back. I usually shake it all together, but more vigorously and a bit longer than I would a normal cocktail, plus I don't put in as much ice as I normally would. By leaving the extra ice out I can create more aeration to whip up the egg whites, and shaking it *longer* will dilute it enough with the ice that's available while simultaneously helping it chill to a good temperature.
I think you should do a comparison of dry shaking and all in one directly-shaking.. Always asking myself and wondering if there's a difference in the end... I'm always shaking all in one...
So I made my first Whiskey sour and just look up the recipe as I needed the measurements in metric and thought I rematch your video after 😒 as the reverse dry shake looks better
This reverse dry shake is something I teach all my bartenders and insist on when serving top shelf premium liquors. Where can I find those small springs you use to agitate the egg whites in the reverse dry shake?
We've never seen an egg white added to a cocktail before... Is this something you can do with multiple cocktails, or just the whisky sour? Does it alter the taste in any way? The bitters design on top was the perfect touch!
There are many great cocktails that use this method, it changes the mouthfeel of the cocktail to a more creamy, foamy texture and I highly recommend trying it out. If you want to get advanced, try to Ramos Gin Fizz
Ok, I just made both. Back to back. If you use a little blender bottle ball it is just as foamy either way. But if you reverse dry shake (even with a frosted glass) it is not nearly as cold and therefore not nearly as enjoyable.
Is there a specific reason that you use a pint glass to shake versus a 2 part metal tin set? I tried with a pint glass once and the glass got stuck and broke.
i think if you quickly pass it through a fine mesh strainer it preserves the smaller bubbles while getting rid of larger ones, or at least that's what I was told to do when I first learned to make one.
Why not use an immersion blender if you're shaking up the egg whites in the cocktail with no ice? Okay, maybe not for egg whites which whip easily, but for a drink like a Ramos Gin Fizz, which has cream and shaking by hand takes many minutes.
I wish we had more up scale lounges/bars with bartenders who spent time making drinks. The whole bar industry seems so obsessed with expedience over presentation and execution these days.
You usually would want a bourbon in your whiskey sour... it doesn't make much sense to put a peated scotch, especially cost price wise. Rather enjoy your peated scotch on the rocks or neat with some water.
Raw egg in general can be a touch questionable health-wise. It's a lot better than it used to be (i.e. Mostly fine), but people are still wary of salmonella or whatnot.
Great to see someone using the ball wisk 😄 I've been using them myself for a while too and it's become an essential tool for me when using egg whites. Ball wisk + fresh egg white = epic meringue like foam! instagram.com/p/BHroY7IB96i/ instagram.com/p/BLqpnLPDJPv/
I tried my first egg white whiskey sour in Portugal almost a year ago. I haven't had one since, and I still think about it. I just got the proper tools to make this myself, and I'm gonna be using this recipe this weekend. Super excited.
If someone is interested, the springball is from a shaker you get for the gym, basically every sport-gymshop should have these
Exactly what I came to the comments to find out. Thx!
Great video! Your professionalism in execution is great.
Thank you sir, much appreciated
+Cocktail Chemistry you are the classyist man in the world
Thank you. This technique impresses everyone who drinks it. Sometimes, I finish with lime or grapefruit bitters on top of the foam.
THANK YOU! Finally someone who makes a whiskey sour the right way.
I know right
"Does your father know you work here?"
"It's his idea."
"In that case I'll have a whiskey sour."
And I'm here.
excellent recipe for a whiskey sour, I've tried other variations with less lemon and on the rocks, but this one was definitely superior. subscribed.
A proper whiskey sour is one of my favorite cocktails and I'm definitely a purist when it comes to egg whites; it just isn't the same without them. I always do a traditional dry shake when making my own but I may have just found my new method, the heavy layer on top of your sour looked absolutely delicious and I'm sure it will impress the next time I have friends over.
Two major additions:
I am a vegan, so I replace the eggwhite with 'aquafaba'. It works super amazingly well and is a superb alternative!
The other pro tip is to detach the springy thing from your strainer and use this to foam up the content of your shaker!
Much love and greetings from Germany
I really enjoy watching your videos, you explain every step and make it so easy for people to create quality cocktails at home
I'd love to see a Tiki Cocktail on your channel
keep up the good work
Using a fine strainer at the end helps get rid of the large bubbles and gives it more of a latte froth. Also makes for clearer hearts in your art at the end
Just tried this with the egg white. Definitely one of my favorite cocktails and a go to in the future
I dont drink, but i absolutely love your channel. Well shot, well edited, well formatted, it just well done!! Incredibly intersting
loving these videos, they are really sharp! Just watched em all and subscribed for more
I will never do the dry shake method again for this drink the reverse dry shake yield stuck a better foam seriously it was like comparing latte to a cappuccino
It’s amazing how much your videos have advances
Saint! Bless you for showing how to get a proper foam...
Love this version of the whiskey sour. Thanks for showing me how to make it.
I can't wait to try making a whiskey sour. For an interesting twist, I would love to see your take on a Pisco Sour, the main cocktail of Peru.
Autumn Leaves, right? Good choice.
Mind 3 I don't know for sure, but I think he picks recordings that he won't have to pay royalties on. The same is true of the "Take 5" version he uses in a lot of his intros.
I was wondering why you shook with ice without the egg and didn't dry shake with the egg white at first, Thank you for the explanation.
I tried doing this. I did 10 seconds Drysdale and 10 sec wet shake. It was Gooooood!
Always excellent content! I've never tried egg whites, but have been doing a lot of reading lately which has interested me in trying it. I'll look forward to trying this technique out!
I love whiskey sours but I like it with the Orange Peel Garnish. The Orange doesn't do anything to the flavor but I love the aroma that it adds to the drink.
Hey there! I know you like incorporating herbs and such for the "nose" of the drink. I highly recommend a sprig of rosemary for the nose factor in Boston Sours if ya got it!
Great video as always, I've tried making this before and it didn't come out how I liked, I'll have to try it again with your technique!
Long time Whiskey Sour drinker and have always had trouble with too much water in the drink. That little spring is a great idea. I've been thinking about using steel ball bearings, but this is a much better idea.
PS: The egg changes takes the edge off or sharpness off the lemon. Mellows the mouth feel and flavor.
A great alternative to the egg whites is aquafaba, or the liquid leftover from soaked chickpeas. One egg white is about two tablespoons of aquafaba. It froths up just like egg whites and has the added bonus of shutting up your vegan friends who say they can't drink that.
Wouldn't it take forever to get it to froth up, though? In my experience, aquafaba takes longer to achieve the same results that you would with an egg.
That's why I don't have vegan friends :D
The first problem is your drinking with vegans.
I've been wanting a whiskey sour lately, I've gotta do this recipe one day.
Highly recommended
great video and instructions, straight to the point, great drink also, thanks
I like Whiskey Sours and all its derivatives. Green Park is one of the best cocktails in my book.
nice addition of "Autumn Leaves" in the background
Egg whites are part and parcel of what makes it a fantastic drink.
I would however like to recommend you trying to substitute the egg white for aquafaba (the water in which chick peas have been cooked). It gives the same kind of foam and feel without the need of an egg, if one would like to avoid eggs for some reason or other.
3cl replaces one egg. I do encourage you to try it, I havent looked back since, and going vegan hasn't stopped me from enjoying those whiskey sours.
I'm going to try out this reverse dry shake tonight at my bar. I am skeptical though. It seems like it might warm the drink up...
Recommend serving in a chilled glass, and to not rinse the shaker tin with warm water after discarding the ice. Let me know how it goes!
Do you use a cold egg? I know eggs are easier/faster to whip to foams at room temperature, but then again if it was chilled it wouldn't cause the problem of warming the cocktail up.
cold egg foams up just fine and is probably what he used in the video
Shake less than usual, and then reverse dry shake with one solid ice cube to beat/emulsify the egg white.
You are my favourite person on youtube
I see that flor de caña in the back, its great to see foreign liquor aside from the usual liquors
I am personally a big fan of the reverse dry shake. Two things though.
1. The spring while reverse dry shaking is nice, but hardly helps. It adds an unecessary step, try the reverse dry shake without and you will be just fine.
2. Please please be careful with fresh eggs. Do not crack them on the shaker tin or the glass you will be drinking from just in case any salmonella is present on the shell. Next to that would always opt for pasturized eggs for added safety of the guests.
How do you distribute the foam evenly if you're making multiple cocktails? how do you prevent it all from ending in the last glass?
I made this in a big shaker, two drinks at a time. Put half a serving in glass #1 and half a serving in glass #2 and do the same with the remaining halves. The foam was distributed evenly.
Just make sure to have the glasses ready to go so you can pour immediately after shaking. This is because you have a very short window of time where the foam is integrated with the other ingredients.
*Late reply:*
Either use two shakers, like I do, or a big shaker. Ultimately it's like frothing milk for a latte/cappuccino, you can't let the milk (or in this case egg white) settle, otherwise it'll start to seperate like what happens after you pour the drink.
Also, even though this looks like a great method (and I'll try it in my bar this week), you can also shake everything all at once; ice and egg white included. Dry shakes, whether done normally or in reverse, can become a little messy; especially when you're doing a lot of cocktails back to back. I usually shake it all together, but more vigorously and a bit longer than I would a normal cocktail, plus I don't put in as much ice as I normally would.
By leaving the extra ice out I can create more aeration to whip up the egg whites, and shaking it *longer* will dilute it enough with the ice that's available while simultaneously helping it chill to a good temperature.
Educational and delicious, well done!
So, is a whiskey sour just lemonade whiskey?
Also, your videos are great. Thank you.
yes
basically yes...but dont try mixing cheap whiskey with Minute Maid or something! Aint the same...
Always reverse dry shake! Great drink.
Thanks for the tip! Very helpful!
I think you should do a comparison of dry shaking and all in one directly-shaking..
Always asking myself and wondering if there's a difference in the end... I'm always shaking all in one...
these are really good!!
So I made my first Whiskey sour and just look up the recipe as I needed the measurements in metric and thought I rematch your video after 😒 as the reverse dry shake looks better
This reverse dry shake is something I teach all my bartenders and insist on when serving top shelf premium liquors.
Where can I find those small springs you use to agitate the egg whites in the reverse dry shake?
Nice. Instead of a spring, add the Icebreakerpro cocktail sleeve. Cheers.
We've never seen an egg white added to a cocktail before... Is this something you can do with multiple cocktails, or just the whisky sour? Does it alter the taste in any way? The bitters design on top was the perfect touch!
There are many great cocktails that use this method, it changes the mouthfeel of the cocktail to a more creamy, foamy texture and I highly recommend trying it out. If you want to get advanced, try to Ramos Gin Fizz
single pour with Auto layering takes the cake. Nice.
Great video. Is there a reason you don't use the spring from the Hawthorne strainer to volumize the egg white?
I have a Breville milk frother. Can I substitute the egg white with milk, or soy milk, or almond coconut milk.
Hey, great video(s)!!! Where can I purchase the spring used to help froth the egg white?
Well done!
here mate try this with Jameson black barrel will blow your mind
Ok, I just made both. Back to back.
If you use a little blender bottle ball it is just as foamy either way. But if you reverse dry shake (even with a frosted glass) it is not nearly as cold and therefore not nearly as enjoyable.
That is SO Cool!
Is there a specific reason that you use a pint glass to shake versus a 2 part metal tin set? I tried with a pint glass once and the glass got stuck and broke.
what if you dont have the small spring? im sure it will not be the same,but is it ok?
For anyone that doesn't eat eggs, are there any alternatives that would cause the same foam that you know of? Great recipe either way!
chickpea brine
JNBOAE ooh, good idea! thank you!
In chile and perú, we have the southamerican version that is made with Pisco!, if you never tried, please do it, you'll like it jajaja
Nacho Franc bleh
how do you get your foam so fine? mine becomes a bit coarse and the angostura kinda disapears in it. is it the spring?
i think if you quickly pass it through a fine mesh strainer it preserves the smaller bubbles while getting rid of larger ones, or at least that's what I was told to do when I first learned to make one.
thanks! i recreated it and it became more ''fine'' now i know how to constantly recreate it :)
Yes.
I knew you had a video on this! Thank you!
EDIT: Also damn you lost a lot of weight in the later videos.
What do you do with all the left over egg yolks?
you should dry shake just the egg,to mulsify very well..then later the other ingredients.
Hola, puedo usar el reverse dry shake en pisco sour?
Can I replace the eromatic bitters with angostura
Why not use an immersion blender if you're shaking up the egg whites in the cocktail with no ice? Okay, maybe not for egg whites which whip easily, but for a drink like a Ramos Gin Fizz, which has cream and shaking by hand takes many minutes.
In your website you have .75 ounces of lemon juice, and on the video you use 1 oz. Which one is the one I should follow?
Ah. I recall updating my spec after more testing. I'd start with .75 and see how you like the balance
how about i beat the eggwhite with mixer and then add to the cocktail? i feel like one hole white of an egg is too much for a glass...
Why do my bitters not leave an orange dot on the foam? Made two sours now, and no dots.
Can I just throw it und traf of dry shaking it?
A dry shake with a little lime juice is good
Bulleit Bourbon ! :P
Notification Squad ! :D
Hell yeah! :D
great Video ! as always, classy
This man has the most soothing voice ever...it's just like you are instantly soooo relaxed...I just love it :D
Do you regret that last drop of bitters?
I wish we had more up scale lounges/bars with bartenders who spent time making drinks. The whole bar industry seems so obsessed with expedience over presentation and execution these days.
Is their s substitute for egg white?
Yes, try an ounce of chick pea water (aquafaba)
Bullet is good but try using a peated scotch.
You usually would want a bourbon in your whiskey sour... it doesn't make much sense to put a peated scotch, especially cost price wise. Rather enjoy your peated scotch on the rocks or neat with some water.
Lets make an Boston Sour, Dude
Egg white definitely not optional. Different drink without it.
Geht es auch mit Honig statt zucker
Cant wait to be 21
Never seen the egg added at the end. Hmm.
Can you make a sidecar please?
Write recipe of every coctails
I feel so in peace
😂
Why don't you mention aquafava?
2:45 nao precisava disso
Can cream be used instead of the egg whites for those wanted to avoid raw eggs?
It will give a bit of foaminess but not quite the same texture. Give it a shot and let me know how it goes for you
The cream might curdle in the lemon juice. Your best bet is to use pasteurized egg whites.
Why is egg white often frowned upon?
Raw egg in general can be a touch questionable health-wise. It's a lot better than it used to be (i.e. Mostly fine), but people are still wary of salmonella or whatnot.
Isn't salmonella killed by alcohol?
it is. In alcoholic drinks egg whites are completely safe.
Richard O'Hanlon got any idea how strong alcohol should be for that?
raw egg doesnt even have salmonella in it at all, it can just be on the shell very rarely.
I've never had a whisk"e"y sour like that before. Mine usually just consist of whisk"e"y and lemonade.
Whiskey Sour is whiskey sour! if you add 1 egg white it becomes Boston Sour!
So, what's the Problem with egg white? There is plenty of booze in the cocktail.
Probably more of a texture thing.
Actually, the bitters doesn't look good on the egg white. It reminds me more of yellow snow, than anything else.
Great to see someone using the ball wisk 😄 I've been using them myself for a while too and it's become an essential tool for me when using egg whites. Ball wisk + fresh egg white = epic meringue like foam! instagram.com/p/BHroY7IB96i/
instagram.com/p/BLqpnLPDJPv/
I thought it said HowToBasic
You should never crack your egg and separate the whites over the drink in the tin... good video though! But don't perpetuate bad bartender habits.
Video is awesome as always, but please, for the good of the public, re-upload with a less cheesy version of Autumn Leaves. That was painful....
what's the deal with you using raw eggs regularly? i heard it could make you ill