Whisky Sour
ingredients
- 60 mlbuffalo trace bourbon (Whisk(e)y)
- 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 into the prepared old-fashioned glass filled with ice cubes.
- Add your garnish.
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beverage details
featured
characteristics
aroma chart
- Alc. Strength
- Sweetness
- Sour
- Bitter
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 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.
used homemade ingredients
Simple Syrup (1:1)
- 1 kgwhite sugar granulated (Sugar)
- 1 ltrhot water (Water)
editor recipe notes
A good question is what I can tell you about our Whisky Sour cocktail?
We have been using Buffalo Trace bourbon since the opening as a base. The lemon juice is squeezed on demand. The simple syrup is, of course, house-made.
In the beginning, we were always using fresh egg whites.
But if you sometimes sell a lot of the Whisky Sour, you need more Mise en Place, and you must crack the eggs a la minute.
The issue is that there are a lot of bacteria on the shell, and you always have to wash your hands after getting one egg white.
So we are using pasteurized egg white.
Some companies in Germany produce egg yolk products but don’t have a use for egg white (like Egg Liqueur). So they are selling it, making up about 30% of their revenue.
So the pasteurized egg white is safer to use and easier to store.
The issue is that the texture is different from a fresh one.
I like to use the Hamilton Beach Blender. I pour first the simple syrup, lemon juice, and bourbon into the cocktail shaker after I add the egg white. Then I use the hamilton blender with the shaker together. i let it blend for about 10-15 seconds. After, I give it a shake for about 10-15 seconds.
You will end up with every short diluted, and frothy cocktail. Luckily the foam always stays on top and looks incredible.
