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Whisky Sour
by MyBeverageGuide
Recipe & Ingredients
- 60 ml: Buffalo Trace Bourbon (whisky-bourbon)
- 30 ml: Lemon Juice Fresh (citrus juice)
- 20 ml: Simple Syrup (sugar syrup)
- 30 ml: Egg White Pasteurized (egg white)
Preparation
ice cubes for the serving glass
Technique
Garnish
- 1x orange twist, squeeze and drop into the glass.
Drink Description
Mixing Instructions
Detailed Recipe Instructions
Mixing Tips
General
- Try to use cold liquids to mix the drink. It will give you more control over the dilution.
- Add the egg white always, at least, into your shaker. Otherwise, it might curdle too quickly and will not give the frothy foam by the end.
- It might be helpful to add in the beginning lesser syrup. You can constantly adjust the sweetness after shaking the cocktail.
Glassware
- A chilled glass keeps your drink longer and more enjoyable. Your used ice will melt slower, and the taste will stay longer.
Non Alcoholic Ingredients
- Try to keep the homemade syrup constantly refrigerated. It will often have a shorter expiration than store-bought syrups.
Technique
- If you have a blender like a Hamilton Beach on the place. You can dry blend your cocktail that contains egg white. After adding ice cubes to the shaker, give it a good shake.
Mise en Place
ice cubes for shaking
ice cubes for the serving glass
Jigger
Mesh Strainer
Tin Tin Shaker
Spindle Mixer
Zest Peeler
1x orange twist
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.
Essential Infos
Whisky Sour
Style:
Whiskey Sour
Bar Technique:
wet shake
dry spindle mixing
zest a fruit
whisky-bourbon
citrus juice
sugar syrup
egg white
Garnish:
orange twist
Color:
transparent white
Flavour and Texture
lemon
orange
cedarwood
leather
oak
orange
astrigent tannins
clean
elegant