@@indigenouspotliquor3546 not necessary, true whisky sour recipe don't include egg white not necessary, true whisky sour recipe don't include egg white
My Dad made would make my mom a whiskey sour during the Holiday Season. They looked so fancy. He would make Shirley Temples for us kids. Love that memory of my dad. I would love to try this and make one for my mom. After Lent of course.
I've been cooking, baking and drink blending for nearly 4 decades, and I always learn something new from you. One of the things I love most is that you don't edit out the mistakes and goofs! Thanks so much!
1 part lemon, strained 2tbsp egg white (about 1/2 of an egg) 2 parts whiskey (bourbon, rye) 1 part simple syrup 1 part lemon juice combine all parts dry shake ice shake pour thru strainer garnish
Another variation is to add a tablespoon of orange marmalade instead of the simple syrup and strain it after. I copied that style from a local English bar here in Boston.
First cocktail I ever had in a fancy bar, more than 40 years ago. Nice to see these classics making a comeback. I like Amaretto sours too, just skip the simple syrup.
I really like how unedited and original this content is. Like the part where you were clumsy with the strainer, I had a really good laugh 😂. Nonetheless, this was very pleasant to watch and I also learned something.
Why pasteurize the egg white, isn't the alcohol in the bourbon enough to kill any Salmonella? Anyhow, been doing this drink (pretty much the same way) and absolutely love it.Thanks for sharing your way of doing it.
my fav drink. just like he makes it. the very best example I had was in a Korean restaurant in ny, mid town. sooo delish - it was actually listed on their menu, specialty drink. yummy :)
I've tried my first one of these tonight. Lovely. Far superior, IMO, to the gin gimlet, which I think is a fairly unbalanced drink, with the tartness of home made lime cordial more or less overwhelming the gin.
I just whack the full egg white in because I'm lazy and don't do half measures lol. Eggs here in the UK tend to be pretty clean even the fresher free-range or local farm ones.
This guy's knowledge of Mixology is solid, but at our restaurants, we only use standard "frontier" Whiskey Bourbon (Orange label), and NOT Rye Bourbon (Green label), because our clients don't like the bitterness of Rye, for this drink. We specifically use Rye Bourbon for our Boulevardier cocktail, and sometimes for a Manhattan, if the customer requests it. Otherwise, this is an excellent demo video.
There's our smiling face beautiful toothy smile...we love you over here you are a crack up...love the recipes the instruction you are an amazing teacher...and the filming the camera work is superb great job...I want a whiskey sour right now I've never had one...unbelievable ive never had one we are of a certain age...oh he'll ill say it because I look fantastic I work hard working out and taking great care of my skin my face my body after 6 kids I am always told im a liar when i say my age I think I'm 55 , nope, I'm 54, lol, I had to be told ...I want to know what is a great little tapa or bite to go with a whiskey sour please don't say popcorn or nuts, I'm not into either lol..sending love and a side kiss and hug. From the girls in cali.
Y’all would be amazed at how many actual bartenders cannot make this drink correctly. The egg white is essential for this drink to be made properly. I will only order one of these at a high end bar/restaurant, otherwise you’re taking your chances. When made right this drink is amazing.
This is a whiskey sour recipe for the true connoisseur. 🍋🥃
I would say. I drank a bazillion of these and I never knew it had egg whites in it? Who knew well? I guess preppy kitchen!
@@indigenouspotliquor3546 not necessary, true whisky sour recipe don't include egg white
not necessary, true whisky sour recipe don't include egg white
@@indigenouspotliquor3546 most don't
My Dad made would make my mom a whiskey sour during the Holiday Season. They looked so fancy. He would make Shirley Temples for us kids. Love that memory of my dad. I would love to try this and make one for my mom. After Lent of course.
Did you ever end up making it? :)
After lent 😂😂😂 sooo relatable
I've been cooking, baking and drink blending for nearly 4 decades, and I always learn something new from you. One of the things I love most is that you don't edit out the mistakes and goofs! Thanks so much!
This man seems so genuine and nice!
æ trur bare han e homo
Seems fake...
@@ivantrajk9056 and you seem like a nobody! Have a good one!
@@saxboss1 Say what you will...random account letter and um... numbers... not hating the guy, the recipe was awesome... just commenting the smile :D
@@ivantrajk9056 I was too harsh, I apologize good sir
1 part lemon, strained
2tbsp egg white (about 1/2 of an egg)
2 parts whiskey (bourbon, rye)
1 part simple syrup
1 part lemon juice
combine all parts
dry shake
ice shake
pour thru strainer
garnish
Another variation is to add a tablespoon of orange marmalade instead of the simple syrup and strain it after. I copied that style from a local English bar here in Boston.
François Jacques ohhhhh snap. I’m in the UK and thinking am I really going to search tor sugar syrup. Hell naw.
Make a video and then talk about it
Simple syrup is equal parts water and sugar. Heat till sugar is dissolved then cool.
This drink is awesome with honey syrup instead of simple syrup! It’s one of my favorites!😊🥂
Absolutely! It makes a Gold Rush in this case if you don't add the egg white :P
Thanks! Whiskey sours are my favorite cocktail
I stopped drinking for s while.
Until last Sunday....had my first Ehiskey Dour and it was absolutely delicious and didn't dry out my voice. Win.
I love this cocktail segment you have going
Today I tried it with the egg, gotta say its pretty good
Hello from Ireland 🇮🇪.......you nailed it
I'm not a big drinker at all but tried a whisky sour and really enjoyed it.
Oooooooh! I did not think you have cocktail recipes. Wow! Thanks for all these freshly made cocktails! 😋😋😋
I use bottled lemon juice and mine turns out great. Fresh is also good.
Vine por las tortas y me quedé por tu personalidad. Me haces reir tanto con las caras que pones cada vez que algo se sale de control!!!
Love the drink recipes, just attended bartending classes, would love to see more drink recipes
What a delightful person
He was drunk 😏.
Congratulations on 206k! 🎈
I suggest you try it with Canadian whiskey, and maple syrup; for a Bitter Canadian
First cocktail I ever had in a fancy bar, more than 40 years ago. Nice to see these classics making a comeback. I like Amaretto sours too, just skip the simple syrup.
I really like how unedited and original this content is. Like the part where you were clumsy with the strainer, I had a really good laugh 😂. Nonetheless, this was very pleasant to watch and I also learned something.
Love the recipe and your personality! I'd love to sit at your bar. You seem like you bring good vibes.
Made my first whiskey sour and it is perfection . Ahhhh I am screaming
Ahhhhhh you’re killing me with all the yummy cocktails! 7 months pregnant and these are looking deeeeeeelicious.
I just made my very first whisky sour and WOW!! Thank you! Very easy to follow along and understand. Very delicious!
Why dont we get drunk and screw ????
I used JD tennessee honey and i was suprised how good it was :)
My favorite cocktail, but i usally add couple of dashes angostura bitter
You are my favorite You Tuber!! 💙💙
Any chance you could make a mulled wine or home made apple cider video? I’ve never done it but I love the idea so much!
John you're one of a kind, I love your recipes they're so delicious 😋
You just have a seriously great attitude. Thanks for the great tips.
That looks so elegant! Congrats on 204k! 🍸
Thank you I never knew that about pasteurizing eggs. Nice change from the cakes and icings. YUM
Whiskey sours, old fashioned..s and amaretto sours are my cockies of choice. Yum!
Why pasteurize the egg white, isn't the alcohol in the bourbon enough to kill any Salmonella? Anyhow, been doing this drink (pretty much the same way) and absolutely love it.Thanks for sharing your way of doing it.
Should I still dry shake if we do it the vegan way, without the egg but with aqua faba at the bar I work at?
Haha this guy is absolutely adorable! This video is my guide for making my first whiskey sour ever. Wish me luck!
use aknife to cut the wet egg white to make pouring easy, its a great trick
Thank you, I've always wanted to try it! (I've never had a martini, either, lol). I'll make mine with bourbon.
my fav drink. just like he makes it.
the very best example I had was in a Korean restaurant in ny, mid town. sooo delish - it was actually listed on their menu, specialty drink. yummy :)
whats the difference with pre-packaged lemon juice? is it not the same taste?
Yes and it expires
Have lemons, whisky and o my lord i also have an egg white I saved from baking! This must be the perfect way of using spare egg white, hallelujah
2023 update. We can’t afford to drink 1/2 an egg white in a cocktail.
Right?
Update: we can’t afford it in 2024 either 😢
Probably because you waste all your money on toys and video games
Love your personality.
Did you wash the strainer after it dropped on the floor?
I thought the ‘dry shake’ emulsified the egg. But once you explained pasteurized it makes more sense to use a darn egg white 🎉🎉🎉🎉
just made it and am currently enjoying it. Cheers!
Hi John, did you have a good baklava recipe?❤️❤️
When u say one part, are you filling that thing up?
I've tried my first one of these tonight. Lovely. Far superior, IMO, to the gin gimlet, which I think is a fairly unbalanced drink, with the tartness of home made lime cordial more or less overwhelming the gin.
My 2nd favourite drink behind a classic gin & tonic.
I just whack the full egg white in because I'm lazy and don't do half measures lol. Eggs here in the UK tend to be pretty clean even the fresher free-range or local farm ones.
That's one badass icecube right there !!!
I love that we start drinking at a different time zone where its 5:00 there but not here😂
@@PreppyKitchen right ,So Cheers
Sounds fab, I take my whisky straight no water no rocks....might well try this though :)
If I was to make two whiskey sours for me and a friend could i simply double the ingredients and pour into two glasses???? Sláinte 🇮🇪
Great recipe!! My first time making this drink and it was delicious!! Kudos.
It looks delicious, i'll like to see something with vodka.
This. Is. My. Favorite. 😋
Oh I need like 20 of those right now, 🎉🎉🎉
What is simple sirup? (I dont live in the us, i cooked sugar and water, that ok ?
Made it and enjoyed it througly. Thanks man👍
My favorite. Try adding a tablespoon of orange juice
you should make a video on how to pasteurize your eggs...and i like madori sour
Is it okay if I replace bourbon whiskey with scotch whiskey?
1:03 No need to pasteurize.. Citric acid kills salmonella, so does the alcohol in bourbon.
Hey Now💯 Love your videos🍹 So on point and great company😊
This guy's knowledge of Mixology is solid, but at our restaurants, we only use standard "frontier" Whiskey Bourbon (Orange label), and NOT Rye Bourbon (Green label), because our clients don't like the bitterness of Rye, for this drink. We specifically use Rye Bourbon for our Boulevardier cocktail, and sometimes for a Manhattan, if the customer requests it. Otherwise, this is an excellent demo video.
Yes! Cocktails 🍸 keep ‘em coming!
Awesome video, thanks for the help!!
YOU must do your part to fight The Cosmopolitan Bug Man!
Wow. I'm not much of a drinker but that looks so good that even I want one!
Where did you get that glass? Great videos
You can also use aquafaba! Great taste, way better shelf life, easier to transport, vegan-friendly, etc. It's a great alternative to egg white 😄
Tastes disgusting
Not going to lie I love the ones you get at the bar that have that cheap sweet and sour mix 😌
IMHO, this is even better with Scotch.
I love how you're about cake and cocktails. We could be friends lol!
Mmmm, heading to the kitchen now to make one!
Please, please, please do an Old Fashioned too! ♥️♥️♥️
kory : that’s a cocktail that deserves a special video and his amazing details.
Preppy Kitchen : Thank you! ♥️
What can I use for a substitution for syrup
There's our smiling face beautiful toothy smile...we love you over here you are a crack up...love the recipes the instruction you are an amazing teacher...and the filming the camera work is superb great job...I want a whiskey sour right now I've never had one...unbelievable ive never had one we are of a certain age...oh he'll ill say it because I look fantastic I work hard working out and taking great care of my skin my face my body after 6 kids I am always told im a liar when i say my age I think I'm 55 , nope, I'm 54, lol, I had to be told ...I want to know what is a great little tapa or bite to go with a whiskey sour please don't say popcorn or nuts, I'm not into either lol..sending love and a side kiss and hug. From the girls in cali.
Wonderful. I haven’t had a whiskey sour in years. I’ll have to force myself...LOL
John, let me start and finish by saying you are one hell of a guy 😩🦵
Give your egg white a good stir in the bowl and it should pour to measure a bit better.
Loving this drink series!!
anyone know why adding ice in the second shake is important? just wondering since the drink gets strained anyways. thanks.
I see one problem with this recipe, it’s far too small.
Hahaha yeah, and there's one more thing missing... Angostura bitter.
This looks fabulous. Did you make the square ice cube with a silicone mold? I have one lol
Its Happy Hour! cheers💫💫🍹💫💫
I want one right now looks delicious 😋!
What type of bourbon is the question?
I lover your video's so much😍😍😍
teach us how to make a midori sour! love your vids 😜
Mossbergs dads fav drink ✅
Wasn't expecting that Contrapoints reference with The Mouth Feel.
And bitters on top😋
Just made one and Thank You!
I don't drink worth a shit but I seen this and had to make it. Now I make em all the time they're great.
Y’all would be amazed at how many actual bartenders cannot make this drink correctly. The egg white is essential for this drink to be made properly. I will only order one of these at a high end bar/restaurant, otherwise you’re taking your chances. When made right this drink is amazing.