![]() ![]() In cooking, the purpose of emulsions are to get oil and liquid, which don’t usually mix, to blend together into a stable mixture. But in this recipe, he aims to make an emulsion. He shakes the cocktail in the shaker without ice! Most all shaken cocktails use ice in the shaker so that the ice melts into the mix to create just the right balance and to make the drink ice cold. Given the use of the egg whites, Robert also does something highly unusual. Pasteurized egg whites from a carton, which pose no salmonella danger, would also work. They are finding their way back in, however, and, while there is always a risk, you probably do not have to worry about a little raw egg white in your whiskey sour. Eggs used to be found in all sorts of bar drinks but they slowly fell out of favor when people began to fear raw eggs. He also adds a little egg white, which is an addition some bartenders used to use to produce a nice froth on top and produces a silky mouth-feel. You can use a superfine sugar (you can grind regular sugar in a coffee grinder to make it super fine) but it may still not dissolve properly, so that you have a hard time getting the sweetness just right. I would not tend to use my finest sippin whiskey for a sour or any other mixed drink. Robert uses Maker’s Mark bourbon in the video, which is a good choice, but you can use any bourbon you like. If you plan to use a lot of fresh lemons or limes to make sours and other cocktails, you are going really dread getting all the juice out of them unless you have a press juicer or some other kind of citrus juicer. ![]() ![]() For some reason, concentrating and reconstituting lemon juice just doesn’t work very well. Lemon oil is often added into the mix, presumably to put the lemon taste back into the product but it doesn’t really seem to help. Bottled lemon juices from concentrate taste harsh and acidic, but without the lemony taste. Bottled lemon juice from concentrate really does not taste anything like fresh lemon juice and if you’ve ever compared them side by side you’d easily notice. Try it with any type of whiskey you’d like, but bourbon or rye are favorite mixers.įresh lemon or lime juice (this recipe used lemon) is essential. If you’re a whiskey drinker like me, the whiskey sour may become your favorite drink when you want something with a little sweet and sour flavor on top of the whiskey. You can learn how to on the great video below. The commercial mixes did anything but produce a good drink and it is not that difficult to make a good sour at home. The idea was that it was so hard to produce a balanced sour at home, so a pre-mixed ingredient rather than fresh lemon or lime juice should make this easier. If you remove the simple syrup and add grenadine, you get a wonderful Cherry Whiskey Sour also known as a Ward 8.Some of the first commercial “sour mixes” were made when whiskey companies wanted to make it easy for home bartenders to make well-balanced whiskey sours, which were usually made with American blended whiskeys in the old days. If you remove the egg white and add in red wine, you get a New York Sour. In some cocktails, the liqueur being used can be sweet enough to balance it. They get their sour from lemon (and lime) juice and then balance it really beautifully with simple syrup (the combination of water and sugar) or something else sweet. In general, cocktails that are labeled sour are made with simple syrup and lemon juice or sour mix. If you are concerned about using raw eggs, look for pasteurized eggs. Egg whites are what give the best whiskey sour it’s signature foamy top, and sometimes labels it Boston Sour depending on who you ask.This is an easy ingredient that is used in so many classic cocktails. The simple combination of water and sugar together over heat makes simple syrup. Fresh lemon juice is always my preference for making cocktails, but jarred lemon juice will work in a pinch. Knob Creek small batch is the best value for your money and in my opinion the best whiskey for a whiskey sour. ![]() I love to do this with an orange wedge and a cherry for each cocktail. This will keep broken up ice cubes from getting into the drink and watering it down as it sits. Strain the cocktails into the cocktail glasses.Add a large ice cube each to two cocktail glasses.This is what makes for that nice frothy top on a whiskey sour. Give the cocktail shaker a good shake.Combine the ingredients in a cocktail shaker filled with ice.This is the best whiskey sour recipe! It combines a tangy bite of lemon with the sweetness of simple syrup and a frothy egg white mixture you’ll want to make again and again. It’s perfect for a Friday night after a long week. Happy Friday, friends! I’m so excited about this cocktail. ![]()
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