This guy can never work in one of those cheap all inclusive hotels cuz he's way too good to work there. I learn much from you man,thank you for the information.
I made a whiskey sour just in this fashion last night, while a fellow bartender watched. Then, after pouring the drink into the glass, I tasted it and approved, then I gave it to the other bartender to try. He said, "Not bad, but this drink has way more potential, especially the foam." He said that using the spring and dry shaking the egg white was a neat idea, although once you introduce ice next, then strain it at the end you end up breaking up the nice fluffy bubbles. I would recommend his method: in which you shake all the ingredients together right away with ice, then strain away the ice, shake the ingredients again in a clean tin, and then witness the uber frothiness than ensues. The drink will take about 2 minutes to completely settle, but it is completely drinkable right away. The texture is so smooth and the taste is so well-rounded. I believe you should consider this, Mr. Hess. But, your way is not bad in my view, it's an awesome way to keep the drink spirit forward. Cheers.
With the proper sugar cube and muddling method, you should have no problem dissolving that sugar cube to where no grain or grit is left behind so do not be afraid to use sugar cubes in your drinks.
Great cocktail and wonderful presentation. Only one question: Does anyone proofread/edit the closed caption? For those people reading and not listening, this must be very confusing.
It is, yes. But most bartenders today don't know that. And while bitters are, indeed, an important part of a cocktail - in fact, they're what made a drink fit into the "cocktail" category in the far past - some mixes are interesting when tried without them. Experimentation is what moves us forward; taking classic recipes and modifying them can be fun and enlightening.
behemoth6079, We believe what Robert is saying here is that using egg white and dry shaking are unique to cocktails like the whiskey sour and that not many cocktails use egg white or require a dry shake. For many people out there, especially those who are not bartenders, hearing that some cocktails contain egg white is a pretty unique and new concept. Those same people have certainly never heard of dry shaking. Robert is just trying to educate them. Thank you for watching! Small Screen
DavePolo1, The measuring cup Robert is using is the OXO Mini Angled Measuring Cup. They also have them in stainless steel. Just search for it and you should be able to grab it on their site or from other retailers. Thanks for watching! Small Screen
wow this guy is amazing. not only I learn how to make cocktails but I get history lessons and learn other things... I can't stop watching his videos even though I'm not even trying to make the drink yet lol
Well I did re-ask the question, but then I made the drink anyway. I used to drink straight whiskey, but holy cow this sour mix is great. I don't know what to do now!
Could you tell me where to get a lemon squeezer like the one you have in this video. I can't find a manual squeezer that sits on the counter like this. Thank you.
CafDean, The answer is yes and no. Egg whites do not have much flavor on their own. That being said, they do alter the texture and spread the flavors of the other ingredients around in a different way. Mostly, egg whites or things like cream tend to create a creamy or "full" texture and mouth fell. Kind of like the difference between drinking a cup of coffee black and a cup of coffee with cream. Hope that helps. Thank you for watching! Small Screen
Fatt Hands, The drink will still foam somewhat but definitely not as much. The egg white also adds a smooth texture to the drink. The flavor should not be diminished that much. Think of it in the same way as a margarita would be. You are making a sour style cocktail which consists of spirit, simple syrup and citrus juice. Another drink in this category is the daiquiri. Thanks for watching! Small Screen
Isnt the measures a bit off? Shouldnt it be 1 Oz of lemon juice and a smaller amount on the simple syrup? Thats how I do it and isnt that more sour like?
I do understand that, but when you juice any citrous with any bar juicer, you are pressing on the skin and therefore adding some oils to the juice. Rolling the fruit before will take them out before it gets in the juicer
+f00dify Actually that doesn't make a difference. Jeffery Morgenthaler has an interesting section in his book on citrus juicing (pg 25) and actually found that rolling doesn't really affect the final volume positively and may in fact affect it negatively albeit very little.
Everyone worried about egg whites don't ... tiramisu has raw egg whites as the filler and I never new for the longest time, and its one of my favorite desserts =) Buy those cage free brown eggs if your that worried, there better for you health wise anyways.
The rich maraschino juice that accompanies the cherries would detract from the profile of the cocktail. Its best form to use an aromatic bitter for the classic whiskey sour.
I don't know where you learned to make the Sour, but you are wrong. A Whiskey Sour originally contained nothing more than whiskey, sugar and lemon juice, stuff like egg white and bitters were later added to make the drink more interesting, hence these are totally optional.
I like how he is calling the egg white and the dry shake "unique" and whatnot, when it's the PROPER way to make the sour. Hell, it's still missing bitters (Angostura, please).
I keep saying, stay away from using egg whites. My father said that in his day, the '30's to '60's he saw too many people sickened by egg whites. In my years as a barman, I never used egg white in a sour not only because of the illness potential but it was too much of pain in the ass to use in a busy bar. it's not about salmonella, it about allergy, I had a friend that couldn't even crack an egg because if the egg touched his skin, he would go into liver threating shock. If you're in the bar business, the risk of even one customer becoming ill or dying is just too big to consider for the sake of using egg whites.
Get someone to edit the text as you speak ! it is way off and needs to be corrected. The actual video was good but the text was bad. I have hearing issues, so a quality text would have been quite helpful. I appreciate what you do!
Bourbon (which is made from a mash consisting of at least 51% corn) is a type of American Whiskey, the reason why the bartender might've asked you such a question is because there are many other varieties of whiskey such as Scotch, Irish, Canadian and Japanese as well as other varieties of American Whiskey such as rye whiskey.
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This guy can never work in one of those cheap all inclusive hotels cuz he's way too good to work there.
I learn much from you man,thank you for the information.
Glad you are learning from watching Robert!
Thank you for watching!
ru77) 7.i
Small Screen has received 7 nominations at this year's Taste Awards! Thank you for all your support!
This is my favorite video for Whisky Sour. Been making mine exactly like that since I watched this video years ago. Never took time to say thanks.
Glad you like it!
I love this drink... it's a warming drink during our meal, and helps with digestion while enjoying a good meal with friends... thank you
OK I'm confused--turn the subtitles on and this video becomes hilarious.
Thanks for the tip. I got a good and much-needed laugh out of it!
thanks, that was funny
I made a whiskey sour just in this fashion last night, while a fellow bartender watched. Then, after pouring the drink into the glass, I tasted it and approved, then I gave it to the other bartender to try. He said, "Not bad, but this drink has way more potential, especially the foam." He said that using the spring and dry shaking the egg white was a neat idea, although once you introduce ice next, then strain it at the end you end up breaking up the nice fluffy bubbles. I would recommend his method: in which you shake all the ingredients together right away with ice, then strain away the ice, shake the ingredients again in a clean tin, and then witness the uber frothiness than ensues. The drink will take about 2 minutes to completely settle, but it is completely drinkable right away. The texture is so smooth and the taste is so well-rounded. I believe you should consider this, Mr. Hess. But, your way is not bad in my view, it's an awesome way to keep the drink spirit forward. Cheers.
That's what I mean by double strain, using the hawthorn and tea strainer
great video man and its good to hear that you know about a pisco sour, typical chilean coctail.
Hess is a legend
That's a beautiful whisky sour. Great recipe. Will try it out soon.
Hope you like it, Jens. Let us know your thoughts.
Thank you for watching!
Small Screen Cocktails It's now my favorite drink :) This and a Gin sour with lime.
With the proper sugar cube and muddling method, you should have no problem dissolving that sugar cube to where no grain or grit is left behind so do not be afraid to use sugar cubes in your drinks.
👍🏼
Buddy - you have classsssss.
Thanks! We think so too! One of the best!
Great cocktail and wonderful presentation. Only one question: Does anyone proofread/edit the closed caption? For those people reading and not listening, this must be very confusing.
It is, yes. But most bartenders today don't know that. And while bitters are, indeed, an important part of a cocktail - in fact, they're what made a drink fit into the "cocktail" category in the far past - some mixes are interesting when tried without them. Experimentation is what moves us forward; taking classic recipes and modifying them can be fun and enlightening.
behemoth6079,
We believe what Robert is saying here is that using egg white and dry shaking are unique to cocktails like the whiskey sour and that not many cocktails use egg white or require a dry shake.
For many people out there, especially those who are not bartenders, hearing that some cocktails contain egg white is a pretty unique and new concept. Those same people have certainly never heard of dry shaking. Robert is just trying to educate them.
Thank you for watching!
Small Screen
DavePolo1,
The measuring cup Robert is using is the OXO Mini Angled Measuring Cup. They also have them in stainless steel. Just search for it and you should be able to grab it on their site or from other retailers.
Thanks for watching!
Small Screen
No Sword with orange and cherries?
Looks tasty , make mine with bushmills or JW red as well. 100 proof old G Dad or Fitzgerald.
I want to find a citrus press like his, anyone know where to get it?
The juicer Robert is using is an antique called Ebaloy. You can occasionally find them on Ebay.
wow this guy is amazing. not only I learn how to make cocktails but I get history lessons and learn other things... I can't stop watching his videos even though I'm not even trying to make the drink yet lol
Well I did re-ask the question, but then I made the drink anyway. I used to drink straight whiskey, but holy cow this sour mix is great. I don't know what to do now!
Great ! You make a smooth flavorous drink. Nice and tasteful !!!
Could you tell me where to get a lemon squeezer like the one you have in this video. I can't find a manual squeezer that sits on the counter like this. Thank you.
Im glad u know about pisco sour, typical peruvian cocktail
+jersey boy One of my favorite drinks! I keep pisco on hand just for these.
CafDean,
The answer is yes and no. Egg whites do not have much flavor on their own. That being said, they do alter the texture and spread the flavors of the other ingredients around in a different way. Mostly, egg whites or things like cream tend to create a creamy or "full" texture and mouth fell. Kind of like the difference between drinking a cup of coffee black and a cup of coffee with cream.
Hope that helps.
Thank you for watching!
Small Screen
Fatt Hands,
The drink will still foam somewhat but definitely not as much. The egg white also adds a smooth texture to the drink. The flavor should not be diminished that much.
Think of it in the same way as a margarita would be. You are making a sour style cocktail which consists of spirit, simple syrup and citrus juice. Another drink in this category is the daiquiri.
Thanks for watching!
Small Screen
Makers Mark, great choice
What is the sugar/water ratio in the simple syrup you use?
wish I could find a video Hearn cocktail pls....
hope dear Robert will does help soon.
What is simple sirup? I use maple sirup - sooo good!
+Cookinesi sugar and water in a ratio of either 1-1, 2-1 or 3-1... Usual it is 2-1 and for the most parts the recipi will tell what ratio it is
Where did you get that cool looking juicer?
I like how the juice you used catches the juice. Where did you find it?
Check Ebay as it is an antique. It is called an Ebaloy.
Isnt the measures a bit off? Shouldnt it be 1 Oz of lemon juice and a smaller amount on the simple syrup? Thats how I do it and isnt that more sour like?
Where can one get the measuring instrument you use?
Have you guys ever considered rolling your citrous fruits before extracting the juice from them? You get more juice from them when you do that.
+f00dify that would also get all the citrous oils on your hands instead of into the drink
Facundo Corradini I'm not saying to do that with all the citrous just the one's your juicing.
I do understand that, but when you juice any citrous with any bar juicer, you are pressing on the skin and therefore adding some oils to the juice. Rolling the fruit before will take them out before it gets in the juicer
+f00dify Actually that doesn't make a difference. Jeffery Morgenthaler has an interesting section in his book on citrus juicing (pg 25) and actually found that rolling doesn't really affect the final volume positively and may in fact affect it negatively albeit very little.
What a Badass! Great video!
Glad you liked it, CaptainLoveMacine!
Thank you for watching!
Everyone worried about egg whites don't ... tiramisu has raw egg whites as the filler and I never new for the longest time, and its one of my favorite desserts =) Buy those cage free brown eggs if your that worried, there better for you health wise anyways.
Do egg whites alter the flavor at all?
Where can I find that particular juicer?
Stefan,
The juicer Robert is using is an antique Ebaloy juicer. You can look on Ebay. You might get lucky!
Thank you for watching!
hahahahaha omg.... gotta love the subtitle on this clip.
where can i find your 2 piece shaker?
It's called a Parisian Shaker. All ingredients should be added to the opposite half to which is used in this video though.
the addition of egg white is probably the best thing that happened to the sours.
You could leave the foam out but you would have to make the drink without egg white. Just shake with ice and serve!
Thanks for watching!
Small Screen
Fatt Hands,
Not sure exactly what you are asking. Can you rephrase the question?
Thanks for watching!
Small Screen
No maraschino cherry garnish?
The rich maraschino juice that accompanies the cherries would detract from the profile of the cocktail. Its best form to use an aromatic bitter for the classic whiskey sour.
Well surprise surprise there are more and less sour lemons how do you work with that when you must mesure so precisely ;-)
I don't know where you learned to make the Sour, but you are wrong. A Whiskey Sour originally contained nothing more than whiskey, sugar and lemon juice, stuff like egg white and bitters were later added to make the drink more interesting, hence these are totally optional.
not even a quick glance at 1:30 lololol
I like how he is calling the egg white and the dry shake "unique" and whatnot, when it's the PROPER way to make the sour. Hell, it's still missing bitters (Angostura, please).
No garnish?
Will it ruin the drink without anything to add the foam shit?
I keep saying, stay away from using egg whites. My father said that in his day, the '30's to '60's he saw too many people sickened by egg whites. In my years as a barman, I never used egg white in a sour not only because of the illness potential but it was too much of pain in the ass to use in a busy bar. it's not about salmonella, it about allergy, I had a friend that couldn't even crack an egg because if the egg touched his skin, he would go into liver threating shock. If you're in the bar business, the risk of even one customer becoming ill or dying is just too big to consider for the sake of using egg whites.
I think he is asking if you can leave out the egg white foam... I know I do..
Get someone to edit the text as you speak ! it is way off and needs to be corrected. The actual video was good but the text was bad. I have hearing issues, so a quality text would have been quite helpful. I appreciate what you do!
Why does this guy remind me of Bob Ross the way he speaks...
He gets that a lot. 😆
You could use either ratio depending on your tastes.
Thanks for watching!
Small Screen
Alright here it is simply
Whiskey Sour = No Egg
Boston Sour = Whiskey Sour + Egg White
fact check your knowledge on the sour est. 1890
Haaa not true! I asked for a Whiskey Sour at a bar in Chicago and the bartender said "do you want that made with bourbon? " :P
Or is bourbon a whiskey? LOL Danged if I know, I just drink 'em.
Bourbon (which is made from a mash consisting of at least 51% corn) is a type of American Whiskey, the reason why the bartender might've asked you such a question is because there are many other varieties of whiskey such as Scotch, Irish, Canadian and Japanese as well as other varieties of American Whiskey such as rye whiskey.
Thanks for you answer!!
looks like this one is very first for this guy. noooooooooby)
Egg Nog deluxe
Certainly is!
Why even waste the egg
Robert Hess is a bizarre little devil, isn't he?
Way to much simple syrup, if you use that much the drink becomes sweet instead of sour :/
And the eggwhite should be like a few drops only
WTF were you talking about? wrong comment?
Egg white fail. No egg in whiskey sour. Just new york sour has egg in it.
Seriously! WAs someone trying to take the Pi** with these Subtitles?
schweittzer i agree, i was thinking the same as you
Who the F**K is txting this
A little wasteful with the egg.:( go green, dude!
His hands are in the way on each close up ☹️ otherwise, nice!