Is Whiskey Sour the Perfect Drink? (Whiskey + Egg White for the win!)
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- Before the singular mixed drink (what we now think of as a cocktail) the practice was to drink large format drinks in a punch bowl and share it amongst friends. As time went on this began to change as the pace of life got busier and it people began to look down on sitting around for hours on end to drink a punch bowl and get hammered. People were just too busy for so much day drinking, but that didn't mean they didn't want to drink. They just needed something they could imbibe quickly: enter the one-off punch in the late 1850's. Because people had less time, bartenders began making punch recipes designed to be served to one person in a glass that could be drank quickly. According to David Wondrich the very first of these were the Fix and the Sour. And while these drinks were almost identical in ingredients, each had a different build entirely centered around how quickly you were meant to drink them. Of these two drinks it was the Sour (originally done with Gin) which captured the imagination of the public and found itself expanding into it's own category. So the sour began to get spun out into all sorts of different variations and was in it's day the most requested drink. Although the first sours were done over crushed ice the egg white variation of the drink emerged around 1890's and it was in the decade leading up to the turn of the century that so many popular variations such as the New York Sour, Jersey Sour, Jack Frost Sour and Dizzy Sour emerged. It was as Davind Wonndrich writes: "one of the cardinal points of American Drinking" and it definitely deserves consideration today. Enjoy!
Recipe at the bottom. And for even more recipes and articles visit our website www.theeducated...
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Recipe
2oz (60ml) Whiske
.75oz (20ml) Lemon Juice
.75oz (20ml) Simple Syrup
1 Egg White
Angostura Bitters Garnish
"9 times out of 10 contains eggwhite"
I'd say 9 times out of 10 I get crazy looks when I ask for it with egg whites.
Yeah, whiskey sours are my go to and I’ve never had one with egg white. (Granted I don’t drink a lot)
@@thegreatwal1224 Hmm, where I'm from you will 100% get almost all sours with egg whites unless you specify otherwise.
I live in Beijing and it is rare to find them without egg whites.
Depends whether you ask for it at a dive bar or a fine dining establishment. And the many different nuances in between.
@@StaticxScopes
You are absolutely correct on the.
Never seen bitters layered on the top like that. Very nice
Another favourite of mine is a small pinch of sumac :)
Anything to mask the eggy smell 😁
Pisco Sour style
In every restaurant i went to in France, Italy and other EU countries I always start with whiskey sour and they always add it like this
My favorite drink. Sober these days. Great channel!
we have some nonalcoholic cocktails already and we're coming out with more!
same
Lame
@@TheUnholyPosole I used to say the same thing. Now I'm 23 and have a permanently numb pinkey and ring finger via alcohol induced neuropathy
@@IJustWantRevolutionwith 23? Good work my friend... i hope your feeling better since you stopped drinking alcohol.
what?... i feel robbed. I've never had a whiskey sour with eggwhite. that looks delicious
Definitely try it some time, along with many other egg white drinks.
Same. But then.. I was introduced to a "whiskey sour" at college parties. No way those kids were putting egg whites in drinks. That would take too long
@@taylorholloway7283 Haha same story here! They were simply get f'd before we get to the bar so we don't go broke drinks lol
I'm a bartender and if I'm busy and you think I'm gonna goto the kitchen and ask the chef for an egg and then deal with the mess that comes with it ur insane lol
@@redflint7651you must not work at a good bar then
A bartender at a dive bar told me he makes a great whiskey sour. He poured me whiskey and ice in a beer glass and put sour mix in it. Tasted like a glass of sour mix that met whiskey once a few years ago.
😂 yeah afraid to ask for one at a dive bar
Oof, cant order cocktails when youre at the dive bar my guy. Lol
I know I’m late to the party but try using agave nectar instead of simple it’s really good.
Just not 3/4 ounce tooooo sweet. I did little less then 1/2 ounce of agave and it was perfect 👍
Try honey 🍯 the flavor of the honey works perfectly with a whiskey, it perfumes the cocktail without being too much
Man, I wish that was true about the egg whites. Live in a less fancy part of the states and you'll be lucky to find any drink with egg whites. Usually it's just absent, though if I go to one of the real upscale places around here they might have something like Fee Foam.
Just made it. Tasted great. Thanks
I love this drink, it’s my absolute favorite “desert”, People freak out about the egg but just try it man it’s really fucking good.
Looks great im going to make one now loo
Nice job bud! Looks nice, I’m gonna try it with egg white!
if you haven't had one...
I agree!
But how do you feel about adding the Angostura in the mix before you shake it?
I always use Angostura as an flavour enhancer.
And althouhg being decorative as shapes of hearts on the foam.. it doesn't do much for the flavour.. or does it? What's your opinion?
Reverse dry shaking preserves more foam if that’s what you’re in to.
nice work
I experimented with different whiskey and rye was my favorite
Excellent
If i scale this up to pitcher size, will the drink retain its consistency if fall apart? After an hour or so sitting.
My favorite is a spicy ginger whiskey sour barrel proof
I like this cocktail without egg
How do you stop the wet dog smell though from the egg white?
My favorite drink
Ant tips on dry shaking? My shaker always leaks.
The forbidden protein shake
The sip and feast theme
I use a spring when I dry shake mine
Does that help with a hangover getting extra protein in it drink
something i am always wondering is if the whole egg white is to much for 1 cocktail or if you should only use half an egg white from 1 whole egg. thoughts?
Use about 15 grams of egg whites for one cocktail. Or if it’s really small egg, use all whites
I use the same ingredients just in a different order
Can you site a source to the egg in whiskey sours? We have an internet debate here. Thanks!
Can you use just egg whites from a carton?
You can but they’re not as fresh and sometimes lend a funky smell. Fresh is always best
So it’s just a daiquiri with bourbon and egg white?
😂
How do u know if eggs are safe for the cocktail? Can u use regular eggs?
Eating raw eggs isn't as bad as you think. At least here in the US, eggs are pasteurized and strictly regulated. The chance to actually get salmonella from a raw egg is incredibly low, and you'd probably be more likely to get e. coli from raw flour.
Yeah just use regular eggs, it's delicious
Well that's waaaayyyyy fancier than our student bar version which is:
2 shots JD
1 shot sugar syrup
1 shot lemon juice
3 dashes foaming bitters
Shake like hell with ice
Rocks glass with ice
Angostura bitters
Serve
"what do you mean 8 espresso martinis?"
Die inside
Repeat
the eggwhite was first known as 'boston style whiskey sour'
9/10? The vast majority of bars don't have eggs at all and those that do will only include egg white in a whiskey sour upon request.
America invented the cocktails and now European bars have so much better service... 😕
The "we have How To Drink at home"
Reverse dry shake that badboi instead and add some triple sec! Change your life
El inka in Burlington, ON, CAN makes the best whisky sour. 👌🏼🔥
Where does the sour come in?
The lemon juice. What do you mean?
Whiskey sour is the perfect drink... for your 63 year old aunt at a wedding reception.
99 out of 100 times it’s whiskey and sweet and sour.
Not common at all where I live. And I’m thankful for that. I’d send that trash back so quick it’d make the bartenders head spin.
All the whiskey sours I've ever had at a bar were just whiskey and sour mix
You don't go to nice bars
@@nunyabidnes6010 i think you mean fancy 😉 😏
@@robertaceves91 nope. I said what I meant. And I meant what I said.
@@nunyabidnes6010 oh no,you definitely mean fancy 😑
Can someone explain to me how you can drink a raw egg and not get salmanella?
You can for sure eat raw eggs. Ever had tartare? Hella good
Eggs don't really contain bacteria for the most part... some reside on the shell's surface and could contaminate the egg. That said, they are washed in north america, so rarely contain bacteria even on the outer shell.
You only get salmonella if the egg is already infected. Most eggs are pasteurized and kept cold to wear there's never enough salmonella to worry about.
Eggs won't actually get you sick lol. At least here in the US they are pasteurized and strictly regulated. Many people who want a protein boost drink raw eggs all the time, it's really nothing to worry about.
Isn’t that persona music in the background?
Best with maple syrup not simple
Forget this recipe, it’s ok but hang tight and watch this, it’s easy as 3, 2, 1
3 parts bourdon, preferably something higher proof, like 45-50%.
2 parts sour, namely lemon with a TINY dash of orange juice. And I mean tiny. Like a teaspoon.
1 part honey, you read that right. Not syrup! Use local raw honey.
Then do everything he did above. The dry shaking is accurate, cuz of the honey. Honey doesn’t mix well if chilled. The straining, etc is all good.
You’re welcome.
Absolutely 💯 on the OJ!
Not a fan of raw egg. Supposed to be safe I guess, but really not a fan.
Bin the left to right cam, it hurts to watch lmao
Why bring that up if you're just going to use it anyway? Seems counterintuitive to saying it.
What is the deal with everyone throwing around the word emulsify anywhere. This is not an emulsion, it’s not emulsifying.
9 times out of 10 people are too lazy to squeeze their own lemon juice, let alone make a sour with an egg. They just use sweet and sour mix to make a whiskey sour.
bm
Ha! No, 9.8 times out of 10 it's whiskey and sour mix.
but what does the egg white do?
It’s a texture thing. It makes the cocktail rich and creamy and adds foam on top.
It sounds like a weird thing to add to a drink, but it makes it velvety and smooth. It is 100% worth doing if you haven't tried it. It is incredible.
@@blakerobinson4198 It’s not weird at all if you think about the high protein content in egg white. It allows for the cocktail to integrate more air. It also doesn’t have a taste in the final result
@@bastianbedaux1601 it has an aroma. I am not using egg white in my bars (but replacements like aquafaba) because at least one out of 5 people is a super taster and they won’t have a good time with the egg white, which releases an “oxidized, wet dog smell” after a couple of minutes in the glass. Plus- glasses also start to smell (even when machine washed).
Aquafaba has also an aroma, but it is not perceived as negative). Otherwise processed ingredients have basically no smell or aroma at all!
@@bastianbedaux1601 i don't find it weird at all, egg white cocktails are my favorite, but to someone who has never had one, adding an egg white can sound weird. It's not something most people think about drinking.
Just no
Bourbon=/=whiskey
Bourbon is double distilled
Whiskey is triple distilled
No.
Whiskey is a blanket name for a category of spirits distilled from a grain mash. Bourbon is whiskey it’s just a specialized form of whiskey. Spirits are labeled simply “whiskey” when they don’t meet legal requirements to be bourbon or rye or scotch or Irish but are distilled from a grain mash
@@TheEducatedBarfly every irish person would not be happy here... whiskey (with e) is derived from Scottish and Irish triple distilled spirits
Whisky (without e) is used for American bourbons, japanese whiskies, canadians, etc outside of Ireland and Scotland, typically double distilled.
There are exceptions, notably scotch, Scottish double distilled whisky, not whiskey.
But hey, a spirits a spirit. Drink it straight, and any will warm you up
That's not even remotely close, you have Google fucking use it.
@@noodlepotrealas an irishman this just isnt true
@@Daniel_Roach mans just defending a youtuber bc he has a few hundred k subs, what i said is entirely true and in fact, maybe you should google it
Thatd be 25 bucks please
That looks terrible
One of my favorite cocktails. Work with everything, and needs so few preparation. Love it !
I have never had a whiskey sour mainly because having the egg white in there kinda turns me off. I’m sure it delicious and I need to give it a go sometime. Cheers
You can swap it for aquafaba
Most places don't add egg whites. I need to ask specifically for it and oftentimes they refuse.
You need to start going to better bars then.
@@DT-ml3hfgood luck finding a better bar in Quebec. It's fucking Irish pubs... I'm at one now and they don't add egg whites.
Cheap places, but every cocktail bar will add egg whites unless you ask for without, the places that sell without egg whites are usually very cheap places and probably isn't where you want to frame your cocktails from 😂
@@Juuk-D last place I went, 25$. No egg whites. Tell me where I can find it
"9/10 times they have egg whites"... Oh man. Tell me what kind of bars you go to without telling me.... 😂
It’s very uncommon where I live, and pretty much wherever I’ve been in the world, to get it without egg white. Some places do it with aquafaba, but that’s about 1/10 in my experience. So this is pretty spot on, subjectively of course.
I really like this dude's vibe. He seems wholesome and innocent. Love it.
That’s during the day. Evil drunk villain at night.
I added the yoke and white to the bourbon, realized I messed up, cooked the mix, ate it, it was gross, and drank the whiskey straight up... because I have problems
Lmfao sounds like something I would do 😂 ,just keep the whiskey in the fridge it goes down easily when its chilled straight from the bottle
If you're allergic to eggs, sub the egg white with garbanzo bean water. They have the same effect! Just make sure to either boil dried garbanzos or find un-salted canned ones and use the water from that.
Mmm bean water 🤤🤤
@@Pantsinabucket bean water, aka aqua faba.
Contains a bunch of proteins that act similarly to egg whites but will often take longer to achieve the same effect.
Can be used in drinks or vegan meringue, but like I said takes longer. Sometimes a lot longer as learned as a chef when I had to do some vegan/vegetarian desserts.
Edit - forgot to add it doesn't have much flavour at all and what little it does is overpowered by even the weakest of added flavours.
@@Pantsinabucket mm chicken fetus 🤤 🤤
@@moresnqp I would fucking hope not. Eating fertilized eggs is not the norm in most places. The word you were looking for is ovum... which just means egg
@@stressed_dm i messed up lmao
probably tried to say "period" (obvs just an allegorical usage)
Every video either hides the brand of whiskey or overtly advertises a specific brand.
Which whiskey should I use?
Jack daniels? Southern Comfort?
Jamesons? Would single malt like glenfidich be a waste?
I did have an amazing whiskey sour once with Japanese whiskey but I'm wondering what I should buy from a normal every day off license
Boston sour
bm
Your version with a touch of orange juice is superior, imo
I almost always make mine with the orange juice and lemon juice now after I saw his video doing it. It is definitely superior!
It is probably though not really a whiskey sour anymore…
So delicious. One word I would use to describe this is "decadent" the Angostura on the top really adds so much despite is lack of being part of the taste. The way it informs the nose before the sip makes the drink a little more complex in a way I wouldn't expect. I'm getting 23 making a home bar and I love learning from you
I love a sour but i prefer less foam on top. Should look like a latte in my opinion.
Just curious, why do emulsions make raw eggs work in cocktails like a whiskey sour? I suppose I don't really understand the process for a mayonnaise either. I thought it was because the fat binds to the protein in the whites in someway but since it makes a stable cocktail that's obviously not the whole story.
I love the recipe at the end! Quality video!
They copie from peruvian deink which is PISCO SOUR !! Copie cats
Literally never seen a bar make a drink with an egg white...EVER.
Hipsters have ruined drinking
The Manhattan and the whiskey sour
best drinks ever!! I like the fact you used old Forrester whiskey!!
Any good tips for keeping the shakers tight? I find the egg whites always pop the seal due to the pressure. Even if I crush them I always get small leaks
Give it a good whack and make sure they’re properly locked especially for egg white which expands 3x it’s volume in the tin when whipped
Maybe I live in the drunkest state but NO one would put Eggs in it. No tip for you.
The whiskey sour is far too rich to be the prefect drink. The perfect drink is the dry martini.
3/4 to 3/4 lemon/simple isn’t very sour! I prefer 1 lemon to .5 simple
“That’ll be $26.”
Gonna be real would’ve been a lot more satisfying if you actually tasted it at the end lol
I also love to use old Forrester for my mixing
I never once got a whiskey sour made with egg white at any bar I've ordered one.
9 times out of 10 when you go to a decent cocktail bar that uses eggs.
No an old fashion is the perfect drink.
Yeahhh the places I drink at dont do that ever.
All that drink and only 2oz of alcohol?
Get ya protein in and add the egg whites
Way too much simple syrup
Correct me if I'm wrong, but wasn't egg white introduced along with Boston sour rather than New York sour? Great video btw ^^
Clarified the new eggwhite
That drink is half foam
Who’s asking this?? Does it taste good? Ok that’s all I care about haha. Who’s everyone?!?
Ive tried shaking with one big rock and it was making the shaker tin come apart, i just remember having alcohol drips all on my shirt
make sure you lock your tins properly
Maybe not perfect for people who don’t whiskey (such as people who got super drunk on whiskey and now can’t go near it). For me it’s the gin and tonic. You can’t beat a really good gin and tonic, particularly on a hot day.
I mean technically it might be a mixed drink rather than a cocktail, depending o definitions, but as a gin lover I stand by it.
It looks like a lovely drink, and the bitters design on top looks very elegant! Now, what's your opinion on aquafaba vs egg whites? Do you like the taste? Does it foam differently?
I had just a small amount of crushed ice and shake until it's all gone, and then for about 20 seconds more.
It's faster, and I get a lot of foam. Yes, I get more dilution, but if serving it up, I find it's not too much.
I saw a videos about egg whites being In this a few years ago and since I always ask for no egg white but I've never been to a place that uses egg whites