I woke up this morning to a notification from the Humble Bartender with his video titled "Egg White vs Aquafaba" - he beat me to it! I literally did the same video and title but unfortunately this is my only video filmed, edited and ready to go otherwise I would have held off with the upload... make sure you jump on his channel to see his comparison with a Virgin Marmalade Martini (and give him a sub!): th-cam.com/video/Kygr9UiM_vs/w-d-xo.html
Perfect! The exact video I was looking for. I don’t mind using raw eggs, but it can be quite messy. Seems there’s an easy alternative and then you can have a roasted chickpea snack. Cheers!
I’m quite blown away. I’ve had a vodka sour with aquafaba recently (always kind of insisted on egg white so far) and the foam was laughable. This here looks very decent. However, i do believe without a dry shake the egg was at a disadvantage. I know that if i tried to put my sour with basically the same ratios and an additional dry shake in that tiny glas it would have been foam and a swig. Also, a revelation i recently had: when doing foamy drinks, wet shake first just to get it cold, then strain, dry shake vigorously to get the head, and poor straight into the glas withouth losing anything in the strainer. Great video, going to give it another shot!
One of your best videos! While I appreciate recipes, they are quite a few TH-camrs occupying this space. Along with your simple approach, pleasantness, and knowledge, occasional side topics like this could continue to differentiate your content. Maybe a comparison using gomme syrup vs simple syrup. Comparing a flip vs a sour especially for those of us that don't want to throw out a yolk.
THANK YOU SO MUCH. Personally I am vegan so don't like having to crack and egg for someone but aquafaba is so affordable and obtainable, I may just bring some cans to work lol. I have many vegan friends and people with egg allergies alike that would love to try these. Awesome content. 👐🏼
One thing you can do to mitigate the egg notes on the nose if you use pasteurized eggs is to add a couple drops of bitters on the top... plus you can make pretty designs.
We are preparing some chickpeas over night - will cook them from dried organic chickpeas instead of the canned ones, I suppose there also salt in the canned chickpeas. Great video Steve - you are always a great source of inspiration for our barcrew :)
Really informative video!thank you for comparing both ingredients. But I must ask (maybe I've missed it) why didnt you dryshake the aquafaba & egg white cocktails?
but wouldn’t the egg white, its foam and the whole texture of the cocktail be different if you would have shaken it without ice like you would normally do with a cocktail containing eggs? i mean i understand why you did it here, but for a final conclusion i would like to know if there is difference in the appearance of the egg white gin sour. but anyway: thanks a lot for your videos and your work!
Thanks for the comparison. Were the chickpeas canned with or without salt? Salted versions tends to give off more odor/taste. It would be interesting to test dry shaking both egg white and aquafaba. My experience is aquafaba foams quite nicely with a dry shake, as do egg whites.
Hey again Steve! Another lovely cocktail, i love gin sours myself also, may i recommend you try a Cherry Spritz? Luxardo (or any variation brand) Sour Cherry Gin, topped off with some Ginger Ale, garnish with a lemon wedge and a cherry 👌 It is quite delicious and a new addition to the drinks menu on my bar 😊
Hey, Steve, thanks for bringing some more attention to aquafaba! As one who doesn't eat eggs, I'd love to see more bars implement this in their cocktails. Cheers, and thanks for the great content!
personally i would be happy if fewer bars implemented this approach. if they do they should advertise it so normal people know what bars to avoid so we don't cross paths with people who don't eat eggs. you're going around drinking alcohol then you think you're saving the world because you don't eat eggs or whatever your stupid reason is. maybe start out by abstaining from alcohol if you want to save the world. i don't abstain from either because my dietary choices arent about virtue signaling. there isn't a level on which it is ok to drink alcohol but not ok to eat eggs. you just think there is because someone told you animal products are bad. oh yes they are. but why are you drinking because it is also bad for the environment and your health. just like eggs. its just not cool to abstain from alcohol but in some circles it is cool to abstain from eggs. as one who doesn't eat eggs. could you think of a more insipid way to say you don't eat eggs? for how long have you been egg free? how many of your hipster friends are also egg free. do us all a favor and only go to bars that use bean juice and not eggs. thank you
Thanks for the youtube gods to put your channel in my recommended feed. Your videos are great Steve. And also, i really wanna try these egg cocktails because they really look good but i dont really like the idea of eggs on drinks lol
that is because you don't know what egg white does in a drink. don't think about the egg think about the end result and make the drink the right way. the WHOLE egg white, not half, AND first you dry shake not try to make the drink the way you would if using bean juice to be "fair" to the bean juice drink. merange is made with egg white. there are so many things that you eat on a regular basis that contain egg in it and you never think about it. egg white doesn't have a taste. what it does is bind up the alcohols so that you can barely tell it is there. the bean juice will never do that. follow your taste buds, history and evidence and make the drink the right way. stop thinking so much about your prejudices.
Really helpful video! I love egg white in cocktails but am in West Africa at the moment and I am not comfortable consuming raw egg here. This also means I can do a cocktail a friend of mine picked up in Vilnius and am very fond of, but haven't been able to make (gin, lemon juice, hazelnut syrup and egg white, shaken over ice). Thanks so much!
@@StevetheBartender_ Thanks, I will definitely try Aquafaba. I am living in Liberia at the moment, so foaming bitters will be just about impossible to find. But chick peas, yes, definitely.
Great great video mate. So aquafaba is literally just the juice that canned chick peas sit in?? You just open the can and pour the juice straight into your shaker?
Thank you! I've never been able to try an egg white cocktail, the idea of raw egg being too repulsive to get over. Then I discovered aquafaba and a whole new world of possibilities opened up for me.
imagine if you allowed the experiences of others to be your guide and were willing to walk through life without prejudices. so what do you think adding eggwhite to your cocktail is going to make it taste like an omlet and everyone who drinks such a thing just wants their drink to taste like an omlet. maybe eggwhite in a cocktail is more like merange and less like scrambled eggs. i wouldn't know because i never ate a pie wiht merange because i can't stomac the idea of having eggs on top of my pies.
@@psilocybemusashi maybe you should try a pie with meringue and not be so self-righteous about the preferences of others. (I understand the irony of my comment)
Look out, it actually tastes like chickpeas. I was making a whiskey sour and forgot the egg, so my brother, who is vegan, convinced me to try with aquafaba. I also dry shake it first, to have the right comparison. I was with some friends and everybody at the table agreed on this: if you know there is aquafaba inside, you can smell and taste the chickpeas flavour, that is not so great in a cocktail. If you don't know that, the cocktail however will have a strange taste that you don't recognize, so someone who knows how a sour should taste could think that something you used in your drink is not good. I don't say it's not good at all, it just has a different taste, so be aware of it! PS: Steve you're my first reference everytime I'm looking for a cocktail. Great job, I'm a super fan! :D
Steve, I am a big fan of egg white in my cocktails and I recently discovered the reverse dry shake method and it’s a game changer! Shake all the ingredients first with ice but exclude the egg white. Strain into a non-serving glass then empty the ice from the shaker. Poor the mix back into the shaker and add the egg white with one of those wire whisk balls you get in protein shakers. Shake that baby up dry, then pour into your serving glass. You’ll get such a beautiful thick head of egg white without it being diluted.
why? just dry shake at the beginning. shaken cocktails are supposed to be diluted. i can't even think of a single reason to try your complicated method.
that is because google can literally read your mind now. but honestly why would this idea ever cross your mind. did someone you know end up in the hospital because they had a sour with egg white or are you just bored and looking for reasons to be different. use the egg white. don't be a dummy. just because a bar tender trying to make a living creates some content for weirdos that requested it doesn't mean you should do that. follow 100 years of drinking sours with egg white and you cant name a single person who has ever gotten ill from it yet you're worried about food poisoning from an egg white sour. just tell me why.
Steve, in Australia, do you guys have your eggs refrigerated in grocery stores as we do in the US? When I spend time in a lot of EU countries, they're just stored at room temperature.
I’m not so keen on using eggs in my cocktails..I like them light and fresh. But good video to watch.. didn’t know there was another option to use instead of the eggs. Love the smile
you talk like a person who has never had a real sour. egg white is light and fresh. that is why they make whiped creams with it and that is exactly what you do when you dry shake. don't allow your ignorance to limit your experiences.
Hey Steve! Quick question. From a customers perspective, whether you’re at a local bar or a very classy/high end bar, which have you found more ‘pleasing’ to the consumer... TASTE or PRESENTATION? I know the question kind of answers itself (obviously both are important), but could you give any info that you think would surprise us viewers?
Pleasing- taste. Hands down. My favorite drink is a whiskey sour, not many bars around my area like to make them first of all. Second of all, when they do, they avoid using egg white, so that’s half the drink for me. Third of all, on the off chance they do make it, and it looks incredible, it’s always far too sweet because no one uses actual lemons. And lastly, if you want my money, the taste of the drink is what is going to incline me to continue buying them.
I remember when this video came out! you’ve put on some weight since then 😂 muscle? or just enjoying the drinks? 😂 cheers bro! Thanks for the awesome channel! ❤️
why are so many vegans ok with drinking. do you maybe think alcohol a totally unnecessary and harmful poison also contributes to animal cruelty. i don't really know and i don't really care. i will tell you one thing you and all you're hipster friends sitting around in a bar making bad drinks with bean juice isn't doing a damn thing to stop animal cruelty. sorry but i'm not going to let you pretend like it is. on the otherhand i would be ok with you using free range eggs in your drinks.
DUDE !!! I followed you by the letter,pausing and un-pausing with a sticky messy index finger! I just cooked an egg with Lemon juice !!,and drank it!! •I pray hard I don’t die tonight if I do I’m going to unsubscribe!• That was great!!, I’m gonna try sprinkling powdered clove on top of the head next time “cause I’m a clove fanatic!” If they’d have taught us things like : “Ohhh!! By the way...you can cook an egg with fresh squeezed Lemon juice” I’d have probably not have dropped out of school! 😂 Eggs with lemon juice How friggin cool is that!?! THANK YOU !!!
Leandro from Educated Barfly described the aquafaba as a little nutty. He mentioned it perhaps pairs better with spirits which have nutty characteristics such as whiskey. You did use a fairly small amount, so perhaps that plays into not being so noticeable. Definitely a great tool in everyone's arsenal! Especially with how popular vegan diets are becoming. Plus... anyone who simply doesn't want raw egg.
vegans and people who simple doesn't want raw eggs. two types of people i don't want in my bar. i think bars should start advertizing their use of real eggs only so we know how to avoid such people.
First, I've never even heard of aquafaba. I just learned something. Second, I think I prefer the egg white because I think it would be creamier and like creamy drinks. Last, I got sick on gin and tonics one time and I haven't been able to drink gin since. LOL! However, I'd try this for sure, just to see how it tastes.
I’ve heard about aquafaba many times but first time trying it - surprised at how well it works and it does make a good alternative but I agree with you and prefer sticking with egg 😆 cheers!
God I'm really struggling to get a good foam with aquafaba. Tried with 15ml, 20ml and even a bit more. Dry shake, reverse dry shake and still I can't get it frothy enough...! What am I doing wrong?
I'm trying the egg white version this weekend! Steve can you pick a brand and do their full like with one recommended drink per. For example Johnny Walker- Redlabel, Black label, Green label and make 1 drink per?
Let me know how it goes Mike! I’m doing a blended Scotch whisky compilation so you could utilise these whiskies... Personally id use a blended Scotch like Monkey Shoulder, Ballantines or Famous Grouse for mixing..
I would say that I get the best results for most sours with pasteurized egg whites... here in Germany there is a brand called pumperlgsund that does standard and organic egg whites... no wet dog smell at all... i fit smelled like wet dog when using fresh eggs, just two or three drops of bitters on the foam and done... also quite nice for a little decorative touch of the drink :-) I usuallly love Pisco Sour or Whiskey Sour... Aquafaba often needs heavier longer shaking when dry shaking to form the same foamy top that you get from egg whites... just my experience :-)
but why. germany is a wealthy country. eggs are cheap and easy to get. so why? what is the point. if you have to say no wet dog smell then you know you are using the wrong ingredient.
@@psilocybemusashi another reason for pure egg whites is that you can store them unrefrigerated for about 3 to 6 months and it is far more convenient to have something easily pourable with a homogenic consistency which egg whites don't provide as the vidcosity is different...
Steve, I just bought a product called Wonderfoam. I’ve been using it with the pink lady. It has a terrible taste. Now I’m considering getting Ms Better Bitters Miraculous Foamer. Do you have any experience with either of thsee?
The added salt in the canned chick peas is making the citrus “pop” as you have observed the Aquafaba not mellowing down the citrus. You weren’t clear if this was a positive or negative occurrence for this particular drink. Does a can of “no added salt” chick peas exist?
Steve! I've heard a lot of this vegan egg white alternative, glad someone I follow made a video comparing the two... As a vegetarian and bartender I have no problem with the egg white but lots of my friends (and Mum) hate the egg white or are vegan! Gonna have to try this out and see how it stands up in a sour :)
A gimlet is gin and lime cordial (or lime juice and simple syrup).. whilst the sour is gin, lemon and simple syrup (egg white optional).. so it’s just the lemon/lime juice that is different..
@@StevetheBartender_ its pricy my man. I know Leandro over there at Educated Barfly did a video using Fee Brothers fee foam and over all he said it was ok.
I cook a lot with chickpeas so aquafaba is convenient to use but I have found it to be a bit inconsistent. I suspect that it's concentration can vary from can to can so I'm thinking of cooking my own peas and freeze a bunch of aquafaba cubes. I prefer the taste of egg whites myself but many of my friends are vegans and I like being able to make sours for them.
@@psilocybemusashi personally I don't mind cooking for all sorts of different people and I pride myself on being quite decent at vegetarian dishes even though I usually prefer meat myself. If you're either a shitty cook or just don't want to bother that's entirely up to you.
But if I don't use egg white, where am I going to get my yolk for the next morning's prairie oyster? ;) But seriously I have several vegan and/or egg sensitive friends and I love knowing this alternative for them. Thanks, this was a great video!
after reading your comment i looked at your name and was like... whelp there is nothing for me to add to that. maybe if you weren't so creepy you wouldn't have shitty friends that are vegans or egg sensitive or whatever the hell they are. trust me it is all in their head.
This is probably a stupid question, but why half an egg white (or small egg) vs the whole egg white (or large egg)? The recipes I've tried for whiskey and Rum Sours, they call for the same breakdown but a whole egg white (or large egg). I'm just curious if there is an actual reason for that... Or am I overthinking it 🙈
i think we all know the answer to that question ange. he is trying to give the bean juice sour a chance against the real sour. he also didn't dry shake the real sour giving yet another advantage to the bean juice sour. you know there are a lot of millenials that are currently in their twenties pretending like they are woke and don't want to use animal products for a few years and he is trying to make content that gets clicks, thumbs up and comments.
FYI i made a few sours with about half an egg white in the past. they do not even compare to the real full egg white. if you make your own cocktails give it a try. it will be very obvious when you pour the drink when you taste it which one is better.
I always get confused with lime and lemon (im a spanish speaker), I always end up using lime (your lime) and my stomach pays the price jaja. Good video,
different flavour profiles and different alcohols react differently with lime or lemon. Lemon is more used for gin, whiskeys, and lime is best used with rum and tequila.
@@michaelaforeman3393 mostly i agree with your statement but at the same time any skilled mixologist can use whichever is available and most people could not tell the difference.
bean juice sour doesn't have a chance when compared to a real sour. he knows that. so he didn't dry shake and only used half the egg white. to make a "fair" comparison. although i really fail to see how it is a fair comparison when he clearly made the real sour incorrectly.
I'm surprised you don't smell the egg white on the first drink.. Whenever I make a sour I get a really kind of nasty raw egg smell on top, which is why I always make sure to garnish with bitters to mask it (or a wine float in the case of a NY Sour). Never tried aquafaba before, but I assume it's similar, just a different gross smell 🤣
I've heard that the practice of garnishing egg foam with bitters is meant to offset the funky smell of pasteurized eggs. I can't speak to the veracity of that, though.
Sounds like it would override the funk smell - especially the strong aromatics from Angostura.. I don’t think I’ve tried pasteurised eggs, at least not knowingly.
I think I heard it from another video about making Pisco sours, and before that I never suspected there was any kind of practical purpose. But I’ve never noticed an unpleasant smell when I use eggs in cocktails, so maybe I’m just lucky? 🤷🏻♂️
Tom Ryan same here - I haven’t noticed any unpleasant smells but I think that particular smell is amplified when the eggs are pasteurised (apparently).. thanks for the link, love Jeremy’s vids!
yeah we wouldn't even have bitters if it wasn't for pasteurized eggs. they were basically invented solely for the purpose of eliminating wet dog smell.
@@StevetheBartender_ What's up Steve! I really enjoy your expertise. Tanq10 is too expensive cause I'm drinking 8-10oz per day. And Tanq10 doesn't come in 1.75L bottle. Regular Tanqueray mixed with lime and Ocean Spray grapefruit juice gives me a cigar tobacco flavor which I really enjoy and do not get with fresh squeezed grapefruit juice. I know Tanq10 is superior, it has a stronger alcohol taste, but I'm drinking this stuff like water lol. Cheers m8!
@@StevetheBartender_ Actually Tanqueray Malacca is my favourite, mixed with lime and Ocean Spray Grapefruit juice, please let me know how you like it if you ever try it. Cheers! 😂
There was a salmonella outbreak in my city from a food product many years ago.. it can happen... but if the food is fresh and handled properly then it severely decreases the chances of getting it.
Here comes the smile again! ☺️ thanks for the video!
Love that smile! It definitely stands out.
I woke up this morning to a notification from the Humble Bartender with his video titled "Egg White vs Aquafaba" - he beat me to it! I literally did the same video and title but unfortunately this is my only video filmed, edited and ready to go otherwise I would have held off with the upload... make sure you jump on his channel to see his comparison with a Virgin Marmalade Martini (and give him a sub!): th-cam.com/video/Kygr9UiM_vs/w-d-xo.html
Steve the Bartender you know what they say about great minds.
You inspire me. Make some lakka cocktails please?
the residual foam on the glass is known as lacing (at least in the beer and cider world)
Love your videos. Finally got myself a bar kit and am starting to work towards being a bartender. Thank you so much
Great comparison. Thanks for reviewing.
great video Steve, love showing the technique and explaining how using different ingredients will affect the drink’s characteristics.
Cheers Jared! Glad you enjoyed it =)
Perfect! The exact video I was looking for. I don’t mind using raw eggs, but it can be quite messy. Seems there’s an easy alternative and then you can have a roasted chickpea snack. Cheers!
Thanks for doing this video! Loved the side by side comparison!
Welcome STV! I enjoyed the experiment :)
Great video, really helpful to show the differences
Just made the aqua faba version and it rocks! Thanks for the lesson! I'll be making these again soon for sure
Nice one Casey! It works surprisingly well hey!
huge fan of the huge smile everytime he shakes. great videos keep it up!
Thanks Mr. C! >_
I’m quite blown away. I’ve had a vodka sour with aquafaba recently (always kind of insisted on egg white so far) and the foam was laughable. This here looks very decent. However, i do believe without a dry shake the egg was at a disadvantage. I know that if i tried to put my sour with basically the same ratios and an additional dry shake in that tiny glas it would have been foam and a swig.
Also, a revelation i recently had: when doing foamy drinks, wet shake first just to get it cold, then strain, dry shake vigorously to get the head, and poor straight into the glas withouth losing anything in the strainer.
Great video, going to give it another shot!
Wow! Thank you for doing this, it is very cool!
Awesome comparison! I have never seen that done before. I always use egg, but this is a great option for allergy or dietary preferences.
Most definitely - as long as you only use it in low portions otherwise it will smell like chickpeas 😂
Great video as always, would be interesting to see the egg one with a dry shake. Time to buy some more Gin soon! :D Whiskey sour time!
One of your best videos! While I appreciate recipes, they are quite a few TH-camrs occupying this space. Along with your simple approach, pleasantness, and knowledge, occasional side topics like this could continue to differentiate your content.
Maybe a comparison using gomme syrup vs simple syrup. Comparing a flip vs a sour especially for those of us that don't want to throw out a yolk.
Thanks for the feedback musinga - much appreciated! I’m planning on incorporating some more videos like this to mix it up 👌
Thanks for this! Can't wait to try!
The smile when you shake is so wholesome
I work at a bar that uses Aquafiber and its great. One thing I find is that you have to get unsalted chick peas.
THANK YOU SO MUCH. Personally I am vegan so don't like having to crack and egg for someone but aquafaba is so affordable and obtainable, I may just bring some cans to work lol. I have many vegan friends and people with egg allergies alike that would love to try these. Awesome content. 👐🏼
One thing you can do to mitigate the egg notes on the nose if you use pasteurized eggs is to add a couple drops of bitters on the top... plus you can make pretty designs.
True! The bitters would overpower that funky smell 😁
We are preparing some chickpeas over night - will cook them from dried organic chickpeas instead of the canned ones, I suppose there also salt in the canned chickpeas. Great video Steve - you are always a great source of inspiration for our barcrew :)
I've used aquafaba for whiskey sours and got the unsalted chickpeas. Worked great 👍
try a dry shake for aquafaba next time... it will give you a different flavour
What is the flavour difference? Does the chickpea come through?
Really informative video!thank you for comparing both ingredients.
But I must ask (maybe I've missed it) why didnt you dryshake the aquafaba & egg white cocktails?
but wouldn’t the egg white, its foam and the whole texture of the cocktail be different if you would have shaken it without ice like you would normally do with a cocktail containing eggs? i mean i understand why you did it here, but for a final conclusion i would like to know if there is difference in the appearance of the egg white gin sour.
but anyway: thanks a lot for your videos and your work!
Excellent. Thank you!
wow... i didnt even know that there was an alternative to egg white! im going to try it just to see for myself
Make sure you don't go overboard with the aquafaba otherwise you'll taste the chickpea flavour =) but it works quite well with restraint!
Thanks for the comparison.
Were the chickpeas canned with or without salt? Salted versions tends to give off more odor/taste.
It would be interesting to test dry shaking both egg white and aquafaba. My experience is aquafaba foams quite nicely with a dry shake, as do egg whites.
Hey again Steve! Another lovely cocktail, i love gin sours myself also, may i recommend you try a Cherry Spritz? Luxardo (or any variation brand) Sour Cherry Gin, topped off with some Ginger Ale, garnish with a lemon wedge and a cherry 👌 It is quite delicious and a new addition to the drinks menu on my bar 😊
Sounds good! Is the sour cherry gin an infusion?
Ive never tried a mixed drink with egg whites in it NEVER. But Steve makes it look really GOOD
that is because you know nothing about cocktails.
Hey, Steve, thanks for bringing some more attention to aquafaba! As one who doesn't eat eggs, I'd love to see more bars implement this in their cocktails. Cheers, and thanks for the great content!
Most welcome! I was surprised at how well it worked 😁
personally i would be happy if fewer bars implemented this approach. if they do they should advertise it so normal people know what bars to avoid so we don't cross paths with people who don't eat eggs. you're going around drinking alcohol then you think you're saving the world because you don't eat eggs or whatever your stupid reason is. maybe start out by abstaining from alcohol if you want to save the world. i don't abstain from either because my dietary choices arent about virtue signaling. there isn't a level on which it is ok to drink alcohol but not ok to eat eggs. you just think there is because someone told you animal products are bad. oh yes they are. but why are you drinking because it is also bad for the environment and your health. just like eggs. its just not cool to abstain from alcohol but in some circles it is cool to abstain from eggs. as one who doesn't eat eggs. could you think of a more insipid way to say you don't eat eggs? for how long have you been egg free? how many of your hipster friends are also egg free. do us all a favor and only go to bars that use bean juice and not eggs. thank you
@@psilocybemusashi You seem like an absolute joy of a person.
Brilliant 🍸🍸
Thanks for the youtube gods to put your channel in my recommended feed. Your videos are great Steve.
And also, i really wanna try these egg cocktails because they really look good but i dont really like the idea of eggs on drinks lol
As long as they are fresh, unbroken and refrigerated - you should be good! It definitely adds to a drink..
Once you try egg White sours youll love it 😍
that is because you don't know what egg white does in a drink. don't think about the egg think about the end result and make the drink the right way. the WHOLE egg white, not half, AND first you dry shake not try to make the drink the way you would if using bean juice to be "fair" to the bean juice drink. merange is made with egg white. there are so many things that you eat on a regular basis that contain egg in it and you never think about it. egg white doesn't have a taste. what it does is bind up the alcohols so that you can barely tell it is there. the bean juice will never do that. follow your taste buds, history and evidence and make the drink the right way. stop thinking so much about your prejudices.
oh and your dislike of ideas is probably really limiting your ability to grow as a person.
Great informative video. The experiment does show there is a vegan alternative to egg white that creates a very similar experience.
Thanks Stephane!
Really helpful video! I love egg white in cocktails but am in West Africa at the moment and I am not comfortable consuming raw egg here. This also means I can do a cocktail a friend of mine picked up in Vilnius and am very fond of, but haven't been able to make (gin, lemon juice, hazelnut syrup and egg white, shaken over ice). Thanks so much!
Try it with Aquafaba or foaming bitters 👍
@@StevetheBartender_ Thanks, I will definitely try Aquafaba. I am living in Liberia at the moment, so foaming bitters will be just about impossible to find. But chick peas, yes, definitely.
finally a commenter that actually has a good reason not to use egg white.
Freaking awesome demo
Great great video mate. So aquafaba is literally just the juice that canned chick peas sit in?? You just open the can and pour the juice straight into your shaker?
Love the apron. Great video keep it up!
Cheers Trogsor! 👌🎉🥃
I have set up a giveaway for an apron + cocktail book if you are keen to enter: bit.ly/STB-apron
Thank you! I've never been able to try an egg white cocktail, the idea of raw egg being too repulsive to get over. Then I discovered aquafaba and a whole new world of possibilities opened up for me.
Nice one! It’s a great substitute!
imagine if you allowed the experiences of others to be your guide and were willing to walk through life without prejudices. so what do you think adding eggwhite to your cocktail is going to make it taste like an omlet and everyone who drinks such a thing just wants their drink to taste like an omlet. maybe eggwhite in a cocktail is more like merange and less like scrambled eggs. i wouldn't know because i never ate a pie wiht merange because i can't stomac the idea of having eggs on top of my pies.
@@psilocybemusashi maybe you should try a pie with meringue and not be so self-righteous about the preferences of others. (I understand the irony of my comment)
Great vid Steve
Cheers Pedro!
Thank you!
Look out, it actually tastes like chickpeas. I was making a whiskey sour and forgot the egg, so my brother, who is vegan, convinced me to try with aquafaba. I also dry shake it first, to have the right comparison. I was with some friends and everybody at the table agreed on this: if you know there is aquafaba inside, you can smell and taste the chickpeas flavour, that is not so great in a cocktail. If you don't know that, the cocktail however will have a strange taste that you don't recognize, so someone who knows how a sour should taste could think that something you used in your drink is not good.
I don't say it's not good at all, it just has a different taste, so be aware of it!
PS: Steve you're my first reference everytime I'm looking for a cocktail. Great job, I'm a super fan! :D
Steve, I am a big fan of egg white in my cocktails and I recently discovered the reverse dry shake method and it’s a game changer! Shake all the ingredients first with ice but exclude the egg white. Strain into a non-serving glass then empty the ice from the shaker. Poor the mix back into the shaker and add the egg white with one of those wire whisk balls you get in protein shakers. Shake that baby up dry, then pour into your serving glass. You’ll get such a beautiful thick head of egg white without it being diluted.
why? just dry shake at the beginning. shaken cocktails are supposed to be diluted. i can't even think of a single reason to try your complicated method.
Thanks for Videos
Love gin sour 💕💕
Welcome Lalit!
@@StevetheBartender_ your All Cocktail videos Watch
I am a your Big Fan
Steve
Amazing, just a few days ago I was wondering if I can replace the egg white with aqua, and I unexpectedly stumbled on this video !
that is because google can literally read your mind now. but honestly why would this idea ever cross your mind. did someone you know end up in the hospital because they had a sour with egg white or are you just bored and looking for reasons to be different. use the egg white. don't be a dummy. just because a bar tender trying to make a living creates some content for weirdos that requested it doesn't mean you should do that. follow 100 years of drinking sours with egg white and you cant name a single person who has ever gotten ill from it yet you're worried about food poisoning from an egg white sour. just tell me why.
Steve, in Australia, do you guys have your eggs refrigerated in grocery stores as we do in the US? When I spend time in a lot of EU countries, they're just stored at room temperature.
That's a really neat idea actually
Works a treat!
That was very interesting ! Can you do a dry shake versus reverse dry shake versus no dry shake ? It would be very cool to compare the methods
Yep, this would a good experiment..!
I’m not so keen on using eggs in my cocktails..I like them light and fresh. But good video to watch.. didn’t know there was another option to use instead of the eggs. Love the smile
you talk like a person who has never had a real sour. egg white is light and fresh. that is why they make whiped creams with it and that is exactly what you do when you dry shake. don't allow your ignorance to limit your experiences.
@@psilocybemusashi the word ignorance used in your comment is too much!!! Its a matter of taste not ignorance.
Hey Steve! Quick question.
From a customers perspective, whether you’re at a local bar or a very classy/high end bar, which have you found more ‘pleasing’ to the consumer... TASTE or PRESENTATION?
I know the question kind of answers itself (obviously both are important), but could you give any info that you think would surprise us viewers?
Pleasing- taste. Hands down. My favorite drink is a whiskey sour, not many bars around my area like to make them first of all. Second of all, when they do, they avoid using egg white, so that’s half the drink for me. Third of all, on the off chance they do make it, and it looks incredible, it’s always far too sweet because no one uses actual lemons. And lastly, if you want my money, the taste of the drink is what is going to incline me to continue buying them.
I remember when this video came out! you’ve put on some weight since then 😂 muscle? or just enjoying the drinks? 😂 cheers bro! Thanks for the awesome channel! ❤️
Lol, bit of both..
wow i thought i was an asshole but you are really the top of the pile aren't you.
Love the smile :3
Awesome! I just started bar tending but I don't support animal cruelty so I have been wondering about this. Thankyou!
why are so many vegans ok with drinking. do you maybe think alcohol a totally unnecessary and harmful poison also contributes to animal cruelty. i don't really know and i don't really care. i will tell you one thing you and all you're hipster friends sitting around in a bar making bad drinks with bean juice isn't doing a damn thing to stop animal cruelty. sorry but i'm not going to let you pretend like it is. on the otherhand i would be ok with you using free range eggs in your drinks.
DUDE !!! I followed you by the letter,pausing and un-pausing with a sticky messy index finger!
I just cooked an egg with Lemon juice !!,and drank it!!
•I pray hard I don’t die tonight if I do I’m going to unsubscribe!•
That was great!!, I’m gonna try sprinkling powdered clove on top of the head next time
“cause I’m a clove fanatic!”
If they’d have taught us things like :
“Ohhh!! By the way...you can cook an egg with fresh squeezed Lemon juice”
I’d have probably not have dropped out of school! 😂
Eggs with lemon juice
How friggin cool is that!?!
THANK YOU !!!
Lol, it doesn’t cook it exactly so you still want to make sure the egg is fresh and good but awesome to hear it went so well! 👌
That shaking smile 😁😅
It’s weird - I only recently and randomly started doing it when filming as I just didn’t know where to look 👀 and now it’s habit!
Leandro from Educated Barfly described the aquafaba as a little nutty. He mentioned it perhaps pairs better with spirits which have nutty characteristics such as whiskey. You did use a fairly small amount, so perhaps that plays into not being so noticeable. Definitely a great tool in everyone's arsenal! Especially with how popular vegan diets are becoming. Plus... anyone who simply doesn't want raw egg.
vegans and people who simple doesn't want raw eggs. two types of people i don't want in my bar. i think bars should start advertizing their use of real eggs only so we know how to avoid such people.
No 1 Bartender Steve Bro
can i use powder lemonade?
First, I've never even heard of aquafaba. I just learned something. Second, I think I prefer the egg white because I think it would be creamier and like creamy drinks. Last, I got sick on gin and tonics one time and I haven't been able to drink gin since. LOL! However, I'd try this for sure, just to see how it tastes.
I’ve heard about aquafaba many times but first time trying it - surprised at how well it works and it does make a good alternative but I agree with you and prefer sticking with egg 😆 cheers!
What is the shelflife of aquafaba Steve?thanks
God I'm really struggling to get a good foam with aquafaba. Tried with 15ml, 20ml and even a bit more. Dry shake, reverse dry shake and still I can't get it frothy enough...! What am I doing wrong?
Your a doll!!
I'm trying the egg white version this weekend! Steve can you pick a brand and do their full like with one recommended drink per. For example Johnny Walker- Redlabel, Black label, Green label and make 1 drink per?
Let me know how it goes Mike! I’m doing a blended Scotch whisky compilation so you could utilise these whiskies... Personally id use a blended Scotch like Monkey Shoulder, Ballantines or Famous Grouse for mixing..
Not sure if you have already done this. But i would love to see a video of your favorite drinks
I’ve done a few compilation videos but they’re not my personal favourites - more so the most popular.. will add it to the to do list!
@@StevetheBartender_ thanks steve! Looking forward to it
I would say that I get the best results for most sours with pasteurized egg whites... here in Germany there is a brand called pumperlgsund that does standard and organic egg whites... no wet dog smell at all... i fit smelled like wet dog when using fresh eggs, just two or three drops of bitters on the foam and done... also quite nice for a little decorative touch of the drink :-)
I usuallly love Pisco Sour or Whiskey Sour... Aquafaba often needs heavier longer shaking when dry shaking to form the same foamy top that you get from egg whites... just my experience :-)
but why. germany is a wealthy country. eggs are cheap and easy to get. so why? what is the point. if you have to say no wet dog smell then you know you are using the wrong ingredient.
@@psilocybemusashi another reason for pure egg whites is that you can store them unrefrigerated for about 3 to 6 months and it is far more convenient to have something easily pourable with a homogenic consistency which egg whites don't provide as the vidcosity is different...
Diggin the glasses dude
Thanks Nicolas! They are only temporary 😌
if u use the salted kind, the drink taates like chicpeas.....u have to use the aquafaba from the unsalteD kind.
Steve, I just bought a product called Wonderfoam. I’ve been using it with the pink lady. It has a terrible taste. Now I’m considering getting Ms Better Bitters Miraculous Foamer. Do you have any experience with either of thsee?
I tried Wonderfoam a long time ago so can’t remember how it tasted… I’ve got a few foamer bottles on me currently that I need to test..
Aquafaba works great and I didn't hear it said but get the cans with no salt.
The added salt in the canned chick peas is making the citrus “pop” as you have observed the Aquafaba not mellowing down the citrus. You weren’t clear if this was a positive or negative occurrence for this particular drink.
Does a can of “no added salt” chick peas exist?
Yes. They can come in spring water.
Used aquafaba in a whiskey sour. It was awesome. I am vegetarian, so I will not be trying the egg white. I must try the gin sour soon.
Steve! I've heard a lot of this vegan egg white alternative, glad someone I follow made a video comparing the two...
As a vegetarian and bartender I have no problem with the egg white but lots of my friends (and Mum) hate the egg white or are vegan! Gonna have to try this out and see how it stands up in a sour :)
Let me know what tour friends and Mum think 👌
@@StevetheBartender_ As soon as I'm back from vacation I certainly will!
How exactly does a gin sour differ from a gimlet? Is it the use of the egg white?
Thanks!
A gimlet is gin and lime cordial (or lime juice and simple syrup).. whilst the sour is gin, lemon and simple syrup (egg white optional).. so it’s just the lemon/lime juice that is different..
Never heard of aquafaba before this video 😂
what about Ms. Bitters miraculous foamer? I dont think i can get it state side but you should have access to it. Have you used it? Is it any good?
I haven’t used that one - I’ve been meaning to grab a bottle to give it a crack!
@@StevetheBartender_ its pricy my man. I know Leandro over there at Educated Barfly did a video using Fee Brothers fee foam and over all he said it was ok.
@@StevetheBartender_ please forgive my ignorance but for aqafaba do i just literally buy a can of chickpeas and use the juice in there?
I cook a lot with chickpeas so aquafaba is convenient to use but I have found it to be a bit inconsistent. I suspect that it's concentration can vary from can to can so I'm thinking of cooking my own peas and freeze a bunch of aquafaba cubes. I prefer the taste of egg whites myself but many of my friends are vegans and I like being able to make sours for them.
get some better friends. no, actually i am serious. get some better friends.
@@psilocybemusashi personally I don't mind cooking for all sorts of different people and I pride myself on being quite decent at vegetarian dishes even though I usually prefer meat myself. If you're either a shitty cook or just don't want to bother that's entirely up to you.
Thought you fry shake first (egg white?
you are supposed to dry shake the egg white. he made the real sour incorrectly so he could even the playing field for the bean juice sour.
But if I don't use egg white, where am I going to get my yolk for the next morning's prairie oyster? ;)
But seriously I have several vegan and/or egg sensitive friends and I love knowing this alternative for them. Thanks, this was a great video!
after reading your comment i looked at your name and was like... whelp there is nothing for me to add to that. maybe if you weren't so creepy you wouldn't have shitty friends that are vegans or egg sensitive or whatever the hell they are. trust me it is all in their head.
LMAO wow some people are just itching for something to be shitty to someone over.
Love the glasses
Cheers Devon! Only temporary..
Steve the Bartender awww man! They look great though!
This is probably a stupid question, but why half an egg white (or small egg) vs the whole egg white (or large egg)? The recipes I've tried for whiskey and Rum Sours, they call for the same breakdown but a whole egg white (or large egg). I'm just curious if there is an actual reason for that... Or am I overthinking it 🙈
i think we all know the answer to that question ange. he is trying to give the bean juice sour a chance against the real sour. he also didn't dry shake the real sour giving yet another advantage to the bean juice sour. you know there are a lot of millenials that are currently in their twenties pretending like they are woke and don't want to use animal products for a few years and he is trying to make content that gets clicks, thumbs up and comments.
FYI i made a few sours with about half an egg white in the past. they do not even compare to the real full egg white. if you make your own cocktails give it a try. it will be very obvious when you pour the drink when you taste it which one is better.
I always get confused with lime and lemon (im a spanish speaker), I always end up using lime (your lime) and my stomach pays the price jaja. Good video,
different flavour profiles and different alcohols react differently with lime or lemon. Lemon is more used for gin, whiskeys, and lime is best used with rum and tequila.
@@michaelaforeman3393 mostly i agree with your statement but at the same time any skilled mixologist can use whichever is available and most people could not tell the difference.
Gin sour so good
no dry shake?
bean juice sour doesn't have a chance when compared to a real sour. he knows that. so he didn't dry shake and only used half the egg white. to make a "fair" comparison. although i really fail to see how it is a fair comparison when he clearly made the real sour incorrectly.
I'm surprised you don't smell the egg white on the first drink.. Whenever I make a sour I get a really kind of nasty raw egg smell on top, which is why I always make sure to garnish with bitters to mask it (or a wine float in the case of a NY Sour). Never tried aquafaba before, but I assume it's similar, just a different gross smell 🤣
its all in your head. egg white doesn't have a smell and if it does you probably shouldn't use it.
@@psilocybemusashi no
Of course I finish all the eggs just before watching this
Any chickpeas in the pantry? 😆
@@StevetheBartender_ no:)
I've heard that the practice of garnishing egg foam with bitters is meant to offset the funky smell of pasteurized eggs. I can't speak to the veracity of that, though.
Sounds like it would override the funk smell - especially the strong aromatics from Angostura.. I don’t think I’ve tried pasteurised eggs, at least not knowingly.
I think I heard it from another video about making Pisco sours, and before that I never suspected there was any kind of practical purpose. But I’ve never noticed an unpleasant smell when I use eggs in cocktails, so maybe I’m just lucky? 🤷🏻♂️
Found it! The relevant part is at about the 4:18 mark. th-cam.com/video/XR3XMUzYx9k/w-d-xo.html
Tom Ryan same here - I haven’t noticed any unpleasant smells but I think that particular smell is amplified when the eggs are pasteurised (apparently).. thanks for the link, love Jeremy’s vids!
yeah we wouldn't even have bitters if it wasn't for pasteurized eggs. they were basically invented solely for the purpose of eliminating wet dog smell.
i make it for girl rsl distany
That's the best gin
Tanqueray fan? What about the Tanqueray 10 with more grapefruit and citrusy notes..?
@@StevetheBartender_ What's up Steve! I really enjoy your expertise. Tanq10 is too expensive cause I'm drinking 8-10oz per day. And Tanq10 doesn't come in 1.75L bottle. Regular Tanqueray mixed with lime and Ocean Spray grapefruit juice gives me a cigar tobacco flavor which I really enjoy and do not get with fresh squeezed grapefruit juice. I know Tanq10 is superior, it has a stronger alcohol taste, but I'm drinking this stuff like water lol. Cheers m8!
@@StevetheBartender_ Actually Tanqueray Malacca is my favourite, mixed with lime and Ocean Spray Grapefruit juice, please let me know how you like it if you ever try it. Cheers! 😂
If you soak your own chickpeas, you can avoid adding any salinity to the drink.
You can purchase un-salted canned chickpeas.
I asked Leandro if it was AQUAfaba or AGUAfaba because I know it as AQUAfaba and he said it is AGUAfaba. I’ll stick with saying AQUAfaba.
Aquafaba all the way..:)
Aquafaba=chickpea liquid.
Would have been more useful if you’d shaken them anything close to comparably. You shook the Aquafaba way more than the egg white … 🤷🏻♂️
1:43 i dont believe in salmonella, literally nobody has ever had that. change my mind
There was a salmonella outbreak in my city from a food product many years ago.. it can happen... but if the food is fresh and handled properly then it severely decreases the chances of getting it.
@@StevetheBartender_ thank you steve, my mind has been changed
exactly no one has ever gotten it from drinking a few sours. that is a fact.
When is the meth gin cocktail, Steve?
Meth gin cocktail?
@@StevetheBartender_ Yeah mate, just as it sounds.
The nostalgic hippopotamus ecologically suspend because sundial ipsilaterally concern excluding a tacky heart. aboard, synonymous ostrich
Too much talking! Get to the drink quicker.
Nah sorry, that’s not how this channel works 😁
Go vegan! Thanks