What’s your favourite cooling summer cocktail? Is it a sour like me, or an icy cool daiquiri? Let me know in the comments below. If you are at all squeamish, you can either leave it out entirely or use pasteurised egg whites from the supermarket, though I urge you to be brave and try it. The egg white (you can’t taste it, I promise!) is added for texture and to help create foam. However, as in most other Whiskey Sour cocktails like the New York Sour or Continental Sour, I find the texture very pleasant. I’ve given the recipe here to make two because a cocktail is always better shared, but you can easily halve the recipe if necessary. Egg white Generally, a Scotch Sour doesnt need an egg white. ![]() Add ice, lemon juice, maple syrup and bitters and shake again 15-20 seconds. Shaken again with ice, poured into an ice-filled rocks glass and garnished with a cherry and a slice of orange, this, my friends, is pure pleasure. Dry shake (without ice) whiskey and egg white in a tin shaker until frothy. The process is simple, whiskey or bourbon is shaken ‘dry’ with lemon juice, sugar syrup, a dash of bitters and an optional egg white (more on that later). They are simple to make, very refreshing and dangerously innocent tasting. Ingredients 2 ounces bourbon 2 ounces bourbon 3/4 ounce lemon juice 3/4 ounce lemon juice 3/4 ounce simple syrup (1:1, sugar:water) 3/4 ounce simple syrup. Luckily, when it’s so hot, it is a wonderful excuse to break open the bar and shake up some cooling cocktails, and what could be better than the Classic Whiskey Sour? A lot of non-whiskey drinkers will immediately think that this is not the drink for them, but let me tell you, a whiskey sour is not whiskey as you know it. Dry shake for 10 seconds to emulsify the egg white. Ingredients 2 oz Whiskey1 oz Lemon Juice1/2 oz Sugar Syrup3 Dashes Angostura Bitters1/2 Egg White Instructions Shake all ingredients with ice and strain. You’d think I’d be used to the heat now after years living in Australia and Cyprus, but I always seem to battle to keep cool. Add the whiskey, lemon juice, simple syrup, and optional egg white if using, to a shaker without ice. There’s a thunderstorm due this evening which will hopefully break the humidity, but in the meantime, we are keeping cool inside with the fan on and the curtains drawn. Supporting local distilleries in Minnesota supports local farmers, barrel makers, truckers, and many more! Always drink local, responsibly.We are sweltering here in Munich with the temperature sitting in the 30s every day this week. Eleven Distilleries in Minnesota make Bourbon! Two Distilleries in Minnesota make Bitters. This classic cocktail dates back to 1870 The first mention of the whiskey sour was in 1862 in The Bartenders Guide by Jerry Thomas. If you love sour a sour cocktail, try the best vodka sour and hibiscus gin sour. PREP TIME: 1 min TOTAL TIME: 4 min YIELD: Single or Batch Size Single Serving Ingredients Instructions Pro tip: The dry shake followed by shaking again with fresh ice best brings the ingredients together into one cohesive package. If you don’t have lemon juice, you can swap it out for fresh lime. ![]() Enjoy-īe sure to make your Whiskey Sours with Bourbon and Bitters from Minnesota. Add the whiskey, lemon juice, syrup, and egg white to a cocktail shaker without ice. This cocktail is perfect to serve year-round. Strain into your coupe glass and garnish with a few drops of Angostura Bitters. A Whiskey Sour calls for Bourbon- Remember, all Bourbon is Whiskey, but not all Whiskey is Bourbon. The Whiskey Sour is an essential know how to make and enjoy. (If not using egg white or aquafaba, skip the dry shake and move to the next step.) Add ice and shake again until well-chilled. Then add ice and shake for another 30 seconds to chill. 159 years ago was the first time the recipe for the Whiskey Sour was printed Talk about a classic cocktail. Add the gin, lemon juice, simple syrup and egg white (if using) into a shaker and vigorously dry-shake (without ice) if using egg white or aquafaba. In addition to adding thickness and froth, the egg white also serves as an emulsifier. ![]() Some people believe that the egg white improves the flavor of the drink, while others say that it just makes it creamier. To be a Bourbon it must be distilled and bottled in the USA- we always choose to make our recipes with Minnesota Spirits.Īdd bourbon, lemon juice, simple syrup and egg white to a shaker (without ice)- shaking for 30 seconds. Adding an egg white to a whiskey sour gives the drink a thicker texture and a more foamy head. Optional: Optionally include a dash of bitters for flavor. 159 years ago was the first time the recipe for the Whiskey Sour was printed! Talk about a classic cocktail. Egg white: 1.5 oz of egg white thickens up the drink and offsets the sourness.
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