Barrel Aged Williams Sour mixed by MyBeverageGuide
ingredients
- 40 mlbarrel aged poire williams brandy (Fruit Brandy)
- 20 mlGraham’s Blend Nº5 White Port (wine)
- 30 mllemon juice fresh (lemon juice)
- 20 mlsimple syrup (1:1) homemade (sugar syrup)
- 30 mlPasteurized Egg White (Poultry)
- Combine all ingredients in the shaker tin or spindle mixer tin.
- Dry blend the ingredients in the blender for about 10 seconds.
- If you used the spindle mixer tin, pour the liquid into a shaker.
- Add ice cubes.
- Shake for about 15 seconds.
- Strain the mixed liquid into the chilled serving glass filled with ice cubes.
- Add your garnish.
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beverage details
featured
characteristics
aroma chart
- Alc. Strength
- Finish
- Sweetness
- Sour
detailed mixing instructions
- Prepare your Mise en Place.
- Prepare your bottle setup.
- Chill the serving glass with either crushed ice or ice cubes. Or place it in a fridge or freezer.
- Prepare your garnish.
- Add all the ingredients (except the egg white !) into the spindle mixer tin. Or, if you have, add the ingredients to the taller part of the Tin-in-Tin shaker.
- Add the egg white into the mixer tin.
- Set the speed of the spindle mixer to the lowest setting. Othwerwise it might spill over very quick!
- Dry blend the ingredients in the blender for about 10 seconds. If you want to dry shake instead, do it for roughly 20 seconds.
- Take the chilled glass out of the fridge/freezer. If you used ice to chill the serving glass, remove everything from the glass.
- Add around 4 to 5 ice cubes into the serving glass.
- Strain into the serving glass.
- Add your garnish.
- Clean up your working station.
mixing tips
technique
- Dry blend egg white with a blender for better structure.
- Add the egg white always, at least, into your shaker. Otherwise, it might curdle too quickly.
ingredient
- Start with the cheapest ingredients (the syrup) first.
- Check if the used Port Wine is in good condition.
used homemade ingredients
Simple Syrup (1:1)
- 1 kgwhite sugar granulated (Sugar)
- 1 ltrhot water (Water)
editor recipe notes
The Barrel Aged Williams Sour is an extraordinary drink. And it’s like the German way of making sour cocktails with fruit brandy.
We used the pear brandy from our small ex “Buffalo Trace Bourbon” barrels. It might be too powerful and overwhelming if we had added 60ml instead of 40ml pear brandy. We stored the pear brandy for about three months, and it was enough time to get some of the woody flavor and some color into the brandy. We also used some White Port because it makes the drink a little crisper.
If you want to use fruit brandy in a Sour cocktail, we recommend giving it some rest in a barrel. It will remove some of the fruity flavors and give it more depth through the wood.
