Thanks to this comment, the wife and I are now trying to make hummus this weekend xD thanks for the idea! Also I get to drink while we make the hummus and pita bread xD
I tried your approach too, but before I knew it, the chickpea juice along with half a bottle of bourbon was all gone, I was way buzzed and the idea of homemade hummus was just as distant as my next-day recovery.
Here's a tip to save your aquafaba so you will have some on hand rather than discard a good portion of it after 3 days. Portion them into ice cube trays. Let them freeze. Each cube will be 1 oz. Remove them from the tray(s) and store them in a brown paper bag so they don't stick together. One cube can be used for 2 drinks. So if you thaw 2 then you can make 4 drinks...etc. Don't waste that aquafaba. KEEP AND USE THAT GOLD! :P
This! Subscribed after like 2 videos just because of how fun Anders is having when making cocktails. I love his “it’s your drink, make it however the fuck you want” approach. It’s refreshing compared to some other videos!
I’ve been watching your videos for a while because they were recommended to me by TH-cam . I finally saw this video and decided to subscribe. You are a great teacher and I love that are very considerate of diets and food allergies. I ended up trying this drink, because my boyfriend loves whiskey sours. In fact he was a bartender so he has made me quite a few drinks over the years. I decided this was the perfect drink to impress him with and boy did it impress him. He loved it so much it inspired him to make drinks again and he found you and now is not a subscriber as well. Thank you so much for inspiring us.
Anders these videos are so helpful and I'm learning so much. Thanks for sharing all your experience in the bartending field. Keep up the great vids and Cheers!
I really wanted to see how you separate the egg, I always struggle with that. I’m going through all your videos in chronological order, and I love them!
This is how I make my whiskey sours, but I sub the bitters for a tiny sprinkle of nutmeg on top of the egg foam. It mellows out the citrus notes and provides a little balance imho. Great content, keep it up!
I have a pistachio martini recipe that calls for a dusting of nutmeg on top. Works. (Oh, a Porto Flip (which uses the egg yolk!) also calls for nutmeg.)
This is the best whiskey sour I've ever made or had. I'd put it up against any bar cocktail I've ever had. I have no problem with eggs...and have only ever made my whiskey sours with them...but the aquafaba is a fantastic alternative and may actually result in a drink that allows the whiskey to shine a bit more! Pro tip: Search for the Anders recipe before making any cocktail! The demerera syrup really elevates this. Thank you! ❤❤
A secret I’ve learned with the egg whites, I pre froth them with one of those cheap hand held coffee cream frothers. It really makes for a nice foam and makes sure that egg whites is good and broken up.
I went to a cool little bar in Poland and had a drink called a whiskey sour jam session. Id never heard of it before. It's basically the same as your recipe but with orange marmalade in it. And it was amazing.
I have a little atomizer with absinthe in it. One recipe (Tuxedo martini) calls for an absinthe rinse and I found an atomizer to be so much simpler to use.
@@kevinbrugos5667 45 ml Amaretto 15 ml Bourbon 30 ml lemon juice (not super) 15 ml simple 15 ml egg white Don't be put off by the bourbon of which I am not a fan, but it works here.
Hi from Japan, Anders! I have only recently gotten into making cocktails at home and luckily came across your channel. I tried a whiskey sour but as I do not have any rye yet I made it with Buffalo Trace. It was great! So a big thanks to you! I am looking forward to trying out more and really appreciate your videos. Thanks again!
I often make crispy roasted chickpeas as a potato chip alternate since i have diabetes. I use olive oil and Cajun/blackened spices for a nice bar side snack. Good time for the whiskey sour.
Thanks for this channel, so glad I found it. Quick question. If I was making 2, would I just double up the amounts and make them both at the same time in the same shaker?
You could, Gordon! If you’re using the egg white or aquafaba, the dry shake can make the drink expand - so be sure you’re shaking tin is large enough to accommodate both drinks!
@@maremacd It turned out well! I couldn't taste anything beany, and it made it a bit creamier than I usually make them. As for brands, I'm not sure. I buy my beans dried in bulk usually, soak them, then boil them myself. But when I need aquafaba, what I do after soaking is boil them in water that's about an inch over the beans, and I don't skim off the froth that rises when they are about to boil (I will skim that off if I don't need aquafaba). Once on a boil, I lower to medium heat and simmer for 45 minutes. Usually there's enough liquid to boil in, but I add some if it's low. To get the aquafaba, when done, I just strain the beans and catch the remaining liquid in a bowl, then refrigerate it so it cools. That's what I did this time. Probably more work than you care to do for a drink XD But I eat a lot of chickpeas, so it's just one extra step for me.
Is the decision of what Syrup to use (simple vs demerara) going by the classic recipe or a personal decision? What's the main lavour profile difference between them and does it make a big difference in the final Cocktail?
Tried my first whiskey sour in 25 years based on your video. Conclusions: - Given the pain in the arse that can be getting the egg whites separated, wish you would include a tips and tricks for egg whites - felt like by double straining, I lost more of the foam from the egg white - realized I generally prefer almost any other drink to a whiskey sour (but value your advice)
To seperate an Egg, simply crack the Egg and Put it in a Bowl WITHOUT breaking the yolk (so carefully). Then use your fingers to remove the yolk. You won't Break it because your Fingers are very sensitive and the yolk is actually quite sturdy If you don't touch it with anything sharp.
I just discovered your channel and absolutely love your knowledge and exuberance! I'm gearing up to create a home bar and you are a perfect for research. Thank you for sharing your expertise!
Anders I have followed your channel for a while now and love what you do! I really need your help with the egg white cocktails. I have been making them for years and most of the time they turn our great but once in a while they end up really thick and almost clumpy. I read that this could be caused by too high alcohol percentage but I have had this happening to your standard whiskey sour recipe as well. Is this a subject you could talk about in a future video or could you give some advice? Thanks!
Pro tip for when doing the dry shake, put your shaker cups together parallel instead of angled. This will create a circularly symmetrical seal that gets strengthened under pressure rather than popping off during the shake. A face full of foamy egg white isn't a good look, unless you're into that sort of thing. ;)
I tried this the other night using your ratios and thought it was great! Especially with the demerara, which I hadn't tried in a sour before. That said, I noticed most versions call for 2 oz of whiskey. Are you dialing it back for balance purposes or just to have a less boozy cocktail?
I made my first just now, used Ander's basic template but with 2oz of bourbon and slightly heavy measures of everything else to avoid screwing with the balance too much. It's a fantastic drink, I'll be making it again without a doubt, but even with the extra bourbon I wouldn't say it's whiskey forward. It's there, it's present, it's balanced, but I almost wonder if it would feel a little lost with just 1 1/2 oz. I'm sure his ratio would work fine, he's a professional, but I don't think you need to be worried about chucking an extra half oz in there if you want a bit more booze or bourbon flavour.
On my second class of making cocktails I got to do a whisky sour, and I've never separated an egg white before. It was a critical moment, but I did it just fine
In fact you can always use aquafaba as substite of egg white. For example to make vegan mayo 'cause it emulgates with oil vegan meringue pavlova is not a problem as well
So I was taught to shake opposite of this, I shake all ingredients *sans egg white* with ice, strain into lid of my shaker, then dry shake those chilled ingredients with egg, double strain. I know it sounds weird but it works surprisingly well!
I made a whisky sours exactly how you did only i didnt have any demarara left, used laphroaig as my whisky and i can say i was not happy. Not sure if i just dont like whisky sours as a drink or i somehow screwed up but my measures where right as well as execution. Must try at some bar soon:/
OK, I have to ask. How long have you been using chickpea water in your drinks and where did you find out about it being a good analog for egg whites? I'm assuming it works so well because it's a protein solution...maybe you could use lima bean water? kidney bean? pinto bean? Chili bean for the more Tex Mex experience
I first found out about it quite some time ago, but I haven’t tried it with other beans. What’s great about the chickpeas is the neutral flavor. I found it to be more neutral than even the egg white. I like your “Tex Mex experience” idea though!
Hi Anders I've been watching your videos for a while and I've definitely learned a lot. I have a question about the egg white version - I dry shake all of the ingredients, shake with ice, then double strain, but what I end up with is a thick homogeneous mixture without separation between the foam and liquid. The drink is just opaque and doesn't have foam on top. Do you know what I can do to correct this?
One possibility is maybe not enough egg whites. Also a dry shake needs to be done very hard to get that foam. You can do a reverse dry shake alternatively: shake first with ice, then double strain into the small side of shaker. Empty and rinse the large side and then dry shake really hard and single strain into your glass.
Great video, Anders. As the Ramos Fizz video from Behind The Bar demonstrated, youtube is pretty poluted with cocktail channels these days (& it even omitted the big dog himself from HTD). So I was curious to see how yours stacks up, being made ~ 9 months ago. I have to say, this video really proved out that you have a good fit. The uniqueness of using aquafaba & the demonstration of the heart garnish were both unique factors from other Whisky Sour videos. Finally, I think your editing, camera work & set (/ home) are all wonderful. Subscribed. Keep making videos!
Thank you so much, Mark! It's true, there are a ton of cocktail channels out there right now, so I'm really glad you found us. Your comment and support is really appreciated. Welcome to the channel! 🥃
Great idea for vegans. I personally like to make the dry shake after the normal shake. If you do it this way, you don’t have to double strain it into the Glas so you don’t lose any foam.
So...retrieved the aquafaba (bean water) from a can of garbanzos, and made a couple Sours (and spicy roasted chickpeas, which came in handy like, right away), and yeah, they were good! Like...really good...like, this will be the go-to in the future. The great thing about a couple (...5...) whiskeys is that you come to the inevitable "salmonella be damned" moment when you NEED to know what a Whiskey Sour tastes/feels like. IF YOU HAVE NO FEAR, a proper egg white Whiskey Sour is better by a factor of at least 6 - so smooth and creamy, without being cloying; light and refreshing, but fills your mouth. Worth it. Use fresh eggs.
I spent this last weekend making about 12 gin/whiskey sours and it was the only cocktail recipe I've ever made that didn't look like advertised🤔🤔, I kept adjusting the amount of egg whites, shaking time, ect..But could never get that clear base look with the foam on top😣😣, everytime it came out completely foamy looking,, without that classic 1 finger foam on top??? Maybe I'm just OCD, but could I have done something wrong?? I used regular white eggs, should I have used the more expensive brown eggs?? I probably did everything right but it didn't have that foam layer on top of a clear liquor/brown liquor/look?? Maybe I'm behing too picky?? What's your expertise advice??
Just tried my 4th whiskey sour of the past few days but this time basing it off of this recipe, Anders. It came out cool and all but then I realized I had ZERO effing ice cubes in the freezer. I’m devastated. I’m Sipping on a nicely executed whiskey sour but it’s freaking warm 😥😥😥😠😠😠 I got the egg white to behave this time but now the whole damn drink is like half a degree lower than room temperature
So I hardly got any foam. What does that usually mean? I used no salt added aqua fava. I didn’t have big ice for the shaker. I used ice out of the ice machine. I also used simple syrup that was store-bought.
I can't be sure, but sometimes if the ice you're using breaks up easily it can become crushed and either over dilute the drink or simply catch the foam as you pour the drink - keeping it from pouring with the rest of the cocktail. Hope this helps - don't give up 🥃
Newer sub here. Been trolling through your channel and enjoy your content a lot. I have been enjoying classic cocktails at home for the past few year with a focus on Old Fashions and Manhattans. The broad scope of variants of these two drinks are endless. A barkeep at a Vermont BnB I was at for a week made me a different Manhattan every night that was very different tasting and delicious. It blew me away. Love the Aquafaba knowledge too, now I know what to do the chickpea juice.
I found your channel by chance, and I've been seeing all your videos, I love that you teach us about the history of the cocktails and ingredients. My teacher didn't know half of what you do. Just a small question: do you make your own aquafaba? How is it made?
I bought a can of chickpeas to make Hummus AND Whiskey Sour specifically….Let me tell you, this is the best decision I made this week 🥰🙌🏻
I trriiieeeddd to taste the chickpeas in a side by side comparison - nope. What a perfect substitute and you get quite a few drinks out of one can.
Thanks to this comment, the wife and I are now trying to make hummus this weekend xD thanks for the idea! Also I get to drink while we make the hummus and pita bread xD
I tried your approach too, but before I knew it, the chickpea juice along with half a bottle of bourbon was all gone, I was way buzzed and the idea of homemade hummus was just as distant as my next-day recovery.
I just noticed that the clock in the background stays at 5:00 the whole time - a perfect reminder that its always 5 o'clock somewhere. Love it.
Good eye! Time doesn’t exist at my bar 😂
Great catch, and great idea! Cheers to that!
Here's a tip to save your aquafaba so you will have some on hand rather than discard a good portion of it after 3 days. Portion them into ice cube trays. Let them freeze. Each cube will be 1 oz. Remove them from the tray(s) and store them in a brown paper bag so they don't stick together. One cube can be used for 2 drinks. So if you thaw 2 then you can make 4 drinks...etc. Don't waste that aquafaba. KEEP AND USE THAT GOLD! :P
Thanks for the tip :D
Got to say, I like your style of presenting cocktail making. It's bright and friendly with some clear instruction and background. Keep it up!
This! Subscribed after like 2 videos just because of how fun Anders is having when making cocktails. I love his “it’s your drink, make it however the fuck you want” approach. It’s refreshing compared to some other videos!
I learn something new on every one of your videos. This channel is a hidden gem.
I’ve been watching your videos for a while because they were recommended to me by TH-cam . I finally saw this video and decided to subscribe. You are a great teacher and I love that are very considerate of diets and food allergies. I ended up trying this drink, because my boyfriend loves whiskey sours. In fact he was a bartender so he has made me quite a few drinks over the years. I decided this was the perfect drink to impress him with and boy did it impress him. He loved it so much it inspired him to make drinks again and he found you and now is not a subscriber as well. Thank you so much for inspiring us.
Thank you so much for sharing this, Michelle! So happy you two are enjoying the content. Cheers to you both, and happy mixing!
Yolks aside...I love whiskey sours.
I saw what you did there 😏
Egg-selent joke
All yolks aside, tho’ ...
I was about to comment that there's no yolks in a whiskey sour but then I got it
A real yolkster.
Really appreciate you making a vegan version, thank you!
Anders these videos are so helpful and I'm learning so much. Thanks for sharing all your experience in the bartending field. Keep up the great vids and Cheers!
Thank you so much, Matt! Cheers to you!
I really wanted to see how you separate the egg, I always struggle with that.
I’m going through all your videos in chronological order, and I love them!
Get an egg separator, they are easy to use, you can totally do it
I just discovered your channel and I’m 1000% hooked! Finally someone comparing aquafaba and egg white ✨
BRB binge watching all your videos 😂
Great channel! You're in for a treat!
I love your video as always. I wish you had a bar in my city. That would be my go to place.
Thanks, David! Cheers to you!
This is how I make my whiskey sours, but I sub the bitters for a tiny sprinkle of nutmeg on top of the egg foam. It mellows out the citrus notes and provides a little balance imho. Great content, keep it up!
I gotta try that!
I have a pistachio martini recipe that calls for a dusting of nutmeg on top. Works. (Oh, a Porto Flip (which uses the egg yolk!) also calls for nutmeg.)
Wow!!!!! Awesome and I love the end with the bitters made into hearts!!!!!!! Sooooo cool!!!!!!
This is the best whiskey sour I've ever made or had. I'd put it up against any bar cocktail I've ever had. I have no problem with eggs...and have only ever made my whiskey sours with them...but the aquafaba is a fantastic alternative and may actually result in a drink that allows the whiskey to shine a bit more! Pro tip: Search for the Anders recipe before making any cocktail! The demerera syrup really elevates this. Thank you! ❤❤
A secret I’ve learned with the egg whites, I pre froth them with one of those cheap hand held coffee cream frothers. It really makes for a nice foam and makes sure that egg whites is good and broken up.
Really good with the aquafaba, exceeded my expectations ❤
I went to a cool little bar in Poland and had a drink called a whiskey sour jam session. Id never heard of it before. It's basically the same as your recipe but with orange marmalade in it. And it was amazing.
That sounds delicious.
Thanks for including Aqua Faba! As a vegan, that means a lot
Try spritzing the bitters with an atomizer. Creates a nice look on the top of your foam and more evenly disburses the bitters on top of the drink
I have a little atomizer with absinthe in it. One recipe (Tuxedo martini) calls for an absinthe rinse and I found an atomizer to be so much simpler to use.
Great video. Personally I prefer the traditional egg whites but having a choice makes life easier.
Exactly! This way everyone gets an option 👌
I've been studying your videos and I just made my first craft cocktail - Amaretto Sour using the egg white. So yummy.
Have you tried or are you doing Jeffery Morgenthaler's amaretto sour?
@@brokenrecord3523 is correct. Jefferey Morgenthaler's version is the best version of this cocktail.
@@kevinbrugos5667
45 ml Amaretto
15 ml Bourbon
30 ml lemon juice (not super)
15 ml simple
15 ml egg white
Don't be put off by the bourbon of which I am not a fan, but it works here.
Never had a whiskey sour because of the egg whites, & I never thought about trying it with aquafaba. Sold! I gotta get some of that sugar, too.
Great video! And taste is wonderful. Can’t get the egg to foam up like that though, it stays murky. Doing something wrong…?
Are you dry shaking first?
Hi from Japan, Anders! I have only recently gotten into making cocktails at home and luckily came across your channel. I tried a whiskey sour but as I do not have any rye yet I made it with Buffalo Trace. It was great! So a big thanks to you! I am looking forward to trying out more and really appreciate your videos. Thanks again!
Happy you enjoyed the cocktail! Cheers, Bryan!
Back in the 1960s my folks would sometimes have a Whiskey Sour as a nightcap on weekends in the summer. Miss them.
You’re El jefe ! Amazing brother I love your cocktail and your style
What? What an amazing option 😲 wow! Cool man! Thanks for that 👍
Thanks for the aquafaba tip, got to try that as many of friends are put off when I mention the drink has egg whites
I often make crispy roasted chickpeas as a potato chip alternate since i have diabetes. I use olive oil and Cajun/blackened spices for a nice bar side snack. Good time for the whiskey sour.
Thanks for this channel, so glad I found it. Quick question. If I was making 2, would I just double up the amounts and make them both at the same time in the same shaker?
You could, Gordon! If you’re using the egg white or aquafaba, the dry shake can make the drink expand - so be sure you’re shaking tin is large enough to accommodate both drinks!
Making one of these tonight! Thanks for sharing a recipe with egg alternative!
How did the aquafaba work out? May I ask what brand of chickpeas you used? Brands differ in consistency. Thanks.
@@maremacd It turned out well! I couldn't taste anything beany, and it made it a bit creamier than I usually make them.
As for brands, I'm not sure. I buy my beans dried in bulk usually, soak them, then boil them myself. But when I need aquafaba, what I do after soaking is boil them in water that's about an inch over the beans, and I don't skim off the froth that rises when they are about to boil (I will skim that off if I don't need aquafaba). Once on a boil, I lower to medium heat and simmer for 45 minutes. Usually there's enough liquid to boil in, but I add some if it's low.
To get the aquafaba, when done, I just strain the beans and catch the remaining liquid in a bowl, then refrigerate it so it cools. That's what I did this time.
Probably more work than you care to do for a drink XD But I eat a lot of chickpeas, so it's just one extra step for me.
@@BlueDragonArt thanks so much for the info!
Love your channel!
Is the decision of what Syrup to use (simple vs demerara) going by the classic recipe or a personal decision? What's the main lavour profile difference between them and does it make a big difference in the final Cocktail?
Tried my first whiskey sour in 25 years based on your video.
Conclusions:
- Given the pain in the arse that can be getting the egg whites separated, wish you would include a tips and tricks for egg whites
- felt like by double straining, I lost more of the foam from the egg white
- realized I generally prefer almost any other drink to a whiskey sour (but value your advice)
To seperate an Egg, simply crack the Egg and Put it in a Bowl WITHOUT breaking the yolk (so carefully). Then use your fingers to remove the yolk. You won't Break it because your Fingers are very sensitive and the yolk is actually quite sturdy If you don't touch it with anything sharp.
What is popular drink with makers mark ? Thanks ! ❤
Really enjoyable video of a very useful comparison. You two are a great team, by the way.
I’m glad you enjoyed the video! Thank you so much!
Everyone should have an Az to have their back👍
May I ask what brand of chickpeas you used? Brands differ in consistency. Thanks.
Best way, put in the tin already when shaking the angostura bitters, gives the taste😊
I know you recommend fresh lime/lemon juice. The same goes for egg whites? Or can I use the packaged egg whites? Thanks!!
No sour faces here as your whiskey sours are our fave! Sips, tips and recipes should be your tag line! 🙌🙌
Who wouldn’t want sips, tips, and recipes??
@@AndersEricksonI prefer to make these sours into flips. The yolk is where the flavor is. Call it a whisky over easy.
My favorite drink! Love whiskey sours! ...I can't bring myself to try Aquafaba haha..
Haha. Drink what you like! If you're a fan of egg white, then I believe that's what you should have. Cheers!
I may have made a chickpea curry tonight just so that we could have whisky sours with aquafaba afterwards. 🥃 🍋 🧊 Worth it! So delicious!
I just discovered your channel and absolutely love your knowledge and exuberance! I'm gearing up to create a home bar and you are a perfect for research. Thank you for sharing your expertise!
Anders I have followed your channel for a while now and love what you do! I really need your help with the egg white cocktails. I have been making them for years and most of the time they turn our great but once in a while they end up really thick and almost clumpy. I read that this could be caused by too high alcohol percentage but I have had this happening to your standard whiskey sour recipe as well. Is this a subject you could talk about in a future video or could you give some advice? Thanks!
A cocktail bar here in Stockholm makes all their foamed drinks with burrata water instead of egg. Would love to see you try that as well.
Pro tip for when doing the dry shake, put your shaker cups together parallel instead of angled. This will create a circularly symmetrical seal that gets strengthened under pressure rather than popping off during the shake. A face full of foamy egg white isn't a good look, unless you're into that sort of thing. ;)
I concur. This _is_ a good tip... from Jeffery Morganthaler, right?
a work of art ...
I tried this the other night using your ratios and thought it was great! Especially with the demerara, which I hadn't tried in a sour before. That said, I noticed most versions call for 2 oz of whiskey. Are you dialing it back for balance purposes or just to have a less boozy cocktail?
I made my first just now, used Ander's basic template but with 2oz of bourbon and slightly heavy measures of everything else to avoid screwing with the balance too much.
It's a fantastic drink, I'll be making it again without a doubt, but even with the extra bourbon I wouldn't say it's whiskey forward. It's there, it's present, it's balanced, but I almost wonder if it would feel a little lost with just 1 1/2 oz.
I'm sure his ratio would work fine, he's a professional, but I don't think you need to be worried about chucking an extra half oz in there if you want a bit more booze or bourbon flavour.
On my second class of making cocktails I got to do a whisky sour, and I've never separated an egg white before. It was a critical moment, but I did it just fine
I don't concern myself with shells in my whiskey sours... you're going to double strain it right?
Would love to see a video of what your personal favourite cocktails are!!
I saw a product called Faba Foamer. Apparently it’s dehydrated Aquafaba. Have you heard of or had any experience with this?
I haven’t tried that - but I’m very curious! Cheers!
How do you feel about some of those egg white alternatives like the Noroi bottles?
In fact you can always use aquafaba as substite of egg white. For example to make vegan mayo 'cause it emulgates with oil vegan meringue pavlova is not a problem as well
My favorite cocktail right here!
So I was taught to shake opposite of this, I shake all ingredients *sans egg white* with ice, strain into lid of my shaker, then dry shake those chilled ingredients with egg, double strain. I know it sounds weird but it works surprisingly well!
I made a whisky sours exactly how you did only i didnt have any demarara left, used laphroaig as my whisky and i can say i was not happy. Not sure if i just dont like whisky sours as a drink or i somehow screwed up but my measures where right as well as execution. Must try at some bar soon:/
Just made the egg version and it's a great experience 👍
Thank you
Tried one tonight. Superb thanks. Question, is there a name for that time of glass? And do you know what size they are?
Looks like a Nick & Nora glass, maybe around 5 oz?
I love the glasses you use. Do you know where I could purchase them?
Thanks for the plant based option. I've always wanted to try a whiskey sour and now I can.
OK, I have to ask. How long have you been using chickpea water in your drinks and where did you find out about it being a good analog for egg whites?
I'm assuming it works so well because it's a protein solution...maybe you could use lima bean water? kidney bean? pinto bean?
Chili bean for the more Tex Mex experience
I first found out about it quite some time ago, but I haven’t tried it with other beans. What’s great about the chickpeas is the neutral flavor. I found it to be more neutral than even the egg white. I like your “Tex Mex experience” idea though!
@@AndersErickson Chili beans with a tiny sprinkle of chili powder in lieu of bitters?
When you make your Demerara syrup, in your glass carafe, do you have a cork stopper or cover for it? How do you store it and for how long?
thanks.
Hey Anders! Just wondering if carton egg whites suffice...?
Never tried it with aquafaba... but I'm in.
Hi Anders I've been watching your videos for a while and I've definitely learned a lot. I have a question about the egg white version - I dry shake all of the ingredients, shake with ice, then double strain, but what I end up with is a thick homogeneous mixture without separation between the foam and liquid. The drink is just opaque and doesn't have foam on top. Do you know what I can do to correct this?
One possibility is maybe not enough egg whites. Also a dry shake needs to be done very hard to get that foam.
You can do a reverse dry shake alternatively: shake first with ice, then double strain into the small side of shaker. Empty and rinse the large side and then dry shake really hard and single strain into your glass.
Great video, Anders. As the Ramos Fizz video from Behind The Bar demonstrated, youtube is pretty poluted with cocktail channels these days (& it even omitted the big dog himself from HTD). So I was curious to see how yours stacks up, being made ~ 9 months ago. I have to say, this video really proved out that you have a good fit. The uniqueness of using aquafaba & the demonstration of the heart garnish were both unique factors from other Whisky Sour videos. Finally, I think your editing, camera work & set (/ home) are all wonderful. Subscribed. Keep making videos!
Thank you so much, Mark! It's true, there are a ton of cocktail channels out there right now, so I'm really glad you found us. Your comment and support is really appreciated. Welcome to the channel! 🥃
Oh wow, how interesting and very cool.
can't wait to try this one
Love a whisky sour, not the biggest fan of aquafaba personally, but definitely gets the job done!
Dude, love your content!
Where can I get those beakers/Vials he uses for the Syrup and Aquafaba
It's really good will try |
Anything else with wine|
Great idea for vegans.
I personally like to make the dry shake after the normal shake. If you do it this way, you don’t have to double strain it into the Glas so you don’t lose any foam.
I reverse dry shake too but I fine strain after as it breaks the bubbles and gives me creamier foam. I would suggest you to give it a try as well.
so you pull the ice out the shaker?
@@Whitetigerclaw17 Never done this, but I assume you would strain back into the smaller shaker tin, discard the ice and then dry shake
You should try the Singani sour 👌
Have you used or heard of Quillaja saponaria bark (quillajia saponins) for foaming cocktails?
So...retrieved the aquafaba (bean water) from a can of garbanzos, and made a couple Sours (and spicy roasted chickpeas, which came in handy like, right away), and yeah, they were good! Like...really good...like, this will be the go-to in the future. The great thing about a couple (...5...) whiskeys is that you come to the inevitable "salmonella be damned" moment when you NEED to know what a Whiskey Sour tastes/feels like. IF YOU HAVE NO FEAR, a proper egg white Whiskey Sour is better by a factor of at least 6 - so smooth and creamy, without being cloying; light and refreshing, but fills your mouth.
Worth it.
Use fresh eggs.
I 🧡 whiskey sours T shirt coming soon?
Yes, please!
I spent this last weekend making about 12 gin/whiskey sours and it was the only cocktail recipe I've ever made that didn't look like advertised🤔🤔, I kept adjusting the amount of egg whites, shaking time, ect..But could never get that clear base look with the foam on top😣😣,
everytime it came out completely foamy looking,, without that classic 1 finger foam on top??? Maybe I'm just OCD, but could I have done something wrong?? I used regular white eggs, should I have used the more expensive brown eggs?? I probably did everything right but it didn't have that foam layer on top of a clear liquor/brown liquor/look?? Maybe I'm behing too picky?? What's your expertise advice??
Hi Anders, I have a hard time getting that much foam and thickness in the drink. Is it because I under shake? Thanks
I typically put a dash of bitters into my whiskey sours as well
What bar do you work at? I’d love to visit!
Just tried my 4th whiskey sour of the past few days but this time basing it off of this recipe, Anders. It came out cool and all but then I realized I had ZERO effing ice cubes in the freezer. I’m devastated. I’m
Sipping on a nicely executed whiskey sour but it’s freaking warm 😥😥😥😠😠😠 I got the egg white to behave this time but now the whole damn drink is like half a degree lower than room temperature
Have you done a New York Sour yet? Yum
I got chickpeas just to do this, and learned that I love chickpeas. Tasty snacks AND booze foam, what a versatile legume
So I hardly got any foam. What does that usually mean? I used no salt added aqua fava. I didn’t have big ice for the shaker. I used ice out of the ice machine. I also used simple syrup that was store-bought.
I can't be sure, but sometimes if the ice you're using breaks up easily it can become crushed and either over dilute the drink or simply catch the foam as you pour the drink - keeping it from pouring with the rest of the cocktail. Hope this helps - don't give up 🥃
Can you just leave egg white or aqua faba out? I’ve never heard of using them
Wow super thank you ☺️
Newer sub here. Been trolling through your channel and enjoy your content a lot. I have been enjoying classic cocktails at home for the past few year with a focus on Old Fashions and Manhattans. The broad scope of variants of these two drinks are endless. A barkeep at a Vermont BnB I was at for a week made me a different Manhattan every night that was very different tasting and delicious. It blew me away. Love the Aquafaba knowledge too, now I know what to do the chickpea juice.
Chickpeas and garbanzo beans are the same thing right?
Didn't see when the bitters came in to play with this cocktail recipe?
other than that ? you rock
oops my bad ....you made hearts.....😉
Hi Anders, if I were making an amaretto sour do I just replace the amount of whiskey with amaretto? Or would you keep a bit of whiskey in there? 🤔
2:1 of amaretto:whiskey. I do 1.5 oz amaretto and 0.75 oz whiskey. It's enough to get the flavor of the whiskey without the flavor of alcohol.
@@xTNPxDEVOTED Thank you 😊 🥃
I cannot help but ask, do you get regular manicures? Your nails are perfect.
my brother is allergic to anything citrus, considering that most cocktails require a lime and a lemon, what can I sub that with?
The Aqua fava one looks like dishwater (aka Gloria Jean’s coffee), once it settles/separates a little ... 😎👌🏼😏
Yooo youre on point
I found your channel by chance, and I've been seeing all your videos, I love that you teach us about the history of the cocktails and ingredients. My teacher didn't know half of what you do.
Just a small question: do you make your own aquafaba? How is it made?
One time the yolk slipped though and I just sent it. So good, it's almost a different drink. I always add the yolk now for myself.
I kinda like tha6
“These glasses are fragile and I don’t trust myself” *pushes them to the very edge of the table*
Crap, I'm having hummus. Now I have to buy whisky, angostura bitters, lemons, and make a syrup to not throw away the aquafaba. Thanks mate..