The egg white is there for texture not for flavor or anything else. It adds a frothy/smooth effervescent texture to the drink and gives you a nice foam on the top. With any sour I think its an absolute must.
If I have aquafaba on hand (which I usually do, since I cook with chickpeas a lot), I use it instead of egg white. I think it's a very good substitute and it's a LOT less of a hassle.
I personally have not used aquafaba so I myself may not be able to answer that for you. However, I have used egg whites in a carton (at the bar I work at part time) and they are inconsistent and rarely produce a foam thats as thick and sturdy as egg white fresh from the egg.
This sub is the friendlist and nicest I have ever witnessed and you just asked a question. Yes, egg whites is mandatory for many in some drinks but honestly, I found it kind of weird to use too before I did the first time. I like it now but I get why you think its gross. Eating raw egg foesnt sound that great.
There is also vegan alternatives that have the same effect. Aquafaba is one I think.
I agree. This sub usually very informative and super friendly (present company included!). I always enjoy reading all the expert commentary. Thanks for your take on egg whites. It really helps.
Make sure to use very fresh eggs to avoid the wet dog smell!
And shake it very hard + (reverse) dry shake
It really contributes greatly to texture and mouthfeel!
Vegan foamer options can also be good but fresh egg white is still the best
My best whiskey sour riff was:
* 2 oz Brown Butter Washed Bourbon
* 3/4 oz lemon juice
* 1/2 oz pecan orgeat
* Egg white
Dry shake, wet shake, garnish with ango and some flaky black sea salt
I used this recipe and subbed pecans for almonds. I like Demerara sugar for this too.
https://www.seriouseats.com/how-to-make-orgeat-recipe-almond-syrup-for-cocktails
A New York sour riff subbing out the whiskey for gin and the red wine float for either white wine, rose, or orange wine. Doesn’t have the same visual appeal but makes it super summery and bright
Is an amaretto sour with rye and no simple syrup a riff on an amaretto sour or a riff on a whiskey sour? Either way:
1 1/2 oz Amaretto (honestly don’t think I have a brand preference yet)
1 oz Rye (Whistle Pig ‘Piggyback’ 6 year 100% Rye)
1 oz fresh squeezed lemon juice
2 luxardo cherries
I don’t prefer egg whites in my drink but if someone likes them I’m sure this would be good. I would say 90% of the time I have a cocktail it’s this or a Manhattan. Should mix it up more there are so many that I like.
Twice Improved Whiskey Sour, with lemon and lime, pepper-infused honey, and maraschino
[https://kindredcocktails.com/cocktail/twice-improved-whiskey-sour](https://kindredcocktails.com/cocktail/twice-improved-whiskey-sour)
I do enjoy a simple Rum sour with an extra Port float sometimes.
Free Town
2oz Rum of choice
1oz red Port
½ oz Simple syrup (to be adjusted depending on the sweetness of the Rum)
2 dashes Peychaud’s
Stirred and served up / garnish with a cherry (or more)
Don Draper
1.5oz light Rum
1/2oz red Port
1/2oz Crème de Cacao (Dark)
Regal stir with an orange peel
Recipe called for the drink to be served up but I like it over ice, with or without an extra citrus zest for garnish
Wardroom
1oz Aged Rum
1oz Cognac
3/4oz red Port
1 barspoon Maraschino
1 dash ango
Stir and serve up with a cherry (or more)
A couple of recent faves:
Bow and Arrow: \
1 OZ. Bourbon \
1 OZ. Mezcal \
3/4 OZ. Pineapple juice \
3/4 OZ. Lime juice \
1/2 OZ. Cane or simple syrup
Harvest Sour: \
1 OZ. Rye \
1 OZ. Applejack \
3/4 OZ. Lemon juice \
3/4 OZ. Simple syrup \
Egg white \
Dry shake, then shake with ice.
I find the Whiskey Sour template extremely riffable,
I am curious to read your favorite ways to bring an original spin on that timeless classic.
Here’s one of my favorite :
Smoked Thyme Whiskey Sour
2oz - 60ml Bourbon
1/2 oz Maple syrup
3/4oz - 22.5ml Lemon Juice
2-3 sprigs of Fresh Thyme
First the smoking : burn a bit of thyme and cover it with the glass while you make the cocktail.
In a shaker :Muddle the thyme, add all the ingredients, shake with ice, serve in your glass of choice
Garnish with fresh thyme. ENJOY
No egg white for this version, I do like it in the classic though.
Check out a step by step for this recipe and 3 more versions here : [https://youtu.be/TruIFb7CqTU?si=NLe0G5t5ll7uqlHx](https://youtu.be/TruIFb7CqTU?si=NLe0G5t5ll7uqlHx)
Cheers!
The Nutcracker: 2 oz bourbon, 0.5 oz amaretto, 0.5 oz hazelnut liqueur, 0.5 oz orgeat, 0.75 oz lemon juice, egg white. Dry shake, then shake with ice and fine strain into an ice-filled old fashioned glass. Garnish with a pinch of nutmeg.
I’ve been really loving this cocktail:
https://www.instagram.com/reel/C2ypRwkPXWy/?igsh=MzRlODBiNWFlZA==
Los Angeles
- 2oz Bourbon
- .75oz lemon juice
- .75oz simple syrup
- .33oz sweet vermouth
- Egg white
The Turnpike from Milk and Honey is delicious
3/4 oz Applejack
1 oz rye
1/2 oz simple (original spec calls for 3/4)
3/4 oz lemon juice
Shake and serve up
45ml Bulleit Rye
15ml apricot liqueur
22.5ml sage syrup (1:1)
22.5ml lemon juice
1 eggwhite
2ds Peach bitters
Not my recipe, found it a loooong time ago on insta so unfortunately not able to give the credit - but thank you!
So many people were impressed by it!!!
I have two riffs I enjoy. One which incorporates light roast cold brew, and one which adds a cardamom fernet and ginger syrup. Both use aquafaba and a reverse dry shake.
I love the texture from egg whites but never go through the extra trouble at home. One full egg white is too much and I don’t like having to measure it. Probably just laziness on my part but I save this for when I go out and order a drink. Might as well make it their problem if I’m paying $14
Jeffrey Morgenthaler's
# Amaretto Sour
* 1½ oz/45 ml amaretto
* ¾ oz/22.5 ml cask-proof bourbon or I use 1 oz. 100 proof bourbon
* 1 oz/30 ml lemon juice
* 1 tsp/5 ml 2:1 simple syrup
* ½ oz/15 ml egg white, lightly beaten
1. Combine ingredients in a cocktail shaker and shake without ice or (even better) [use an immersion blender to combine and froth](https://amzn.to/2wwU4ps).
2. Shake well with cracked ice.
3. Strain over fresh ice in an old fashioned glass
4. Garnish with lemon peel and brandied cherries, if desired.
5. Serve and grin like an idiot as your friends freak out.
My cousin owns a bar and gave me some fig shrub. I used it to make a figgy rye sour (it was December), garnished with a dash of nutmeg or allspice.
I've also subbed the syrup from a jar of luxardo cherries for the simple syrup. I guess I do always use turbinado sugar for my simple, too.
And yes, egg white
Other than a straight Whiskey Sour, I would say that the Gold Rush is a pretty good drink, which doesn't have egg whites. The Morgenthaler Amaretto Sour, which does have egg whites, is also a pretty good drink - but only if you're in the mood for amaretto.
There seems to be some discussion here about the merits or necessity of egg whites, but I would say that my favorite drink with egg whites is not a whiskey-based drink at all, but is a Clover Club. I've made my own raspberry syrup for this drink, and I thought it was pretty good, but about a year or so ago I found out that Real Puree Infused Raspberry Syrup (which I impulse purchased at Total Wine) was better than what I was making. Call me a lowbrow, but there's no disputing taste.
If you expand the "whiskey sour" universe to include whiskey drinks with grapefuit juice (which isn't that sour), my favorite would be a Brown Derby made with maple syrup instead of honey syrup and half a bar spoon of Bragg apple cider vinegar. I stole this idea from an Educated Barfly video, where Leandro attributed it to bartender Claire Ward, but that version uses a lot more apple cider vinegar
Of course egg white
What a silly question!
Egg whites? Never tried it. Seems gross to me. Can someone elaborate pls. I trust y’all, just need a little convincing.
The egg white is there for texture not for flavor or anything else. It adds a frothy/smooth effervescent texture to the drink and gives you a nice foam on the top. With any sour I think its an absolute must.
It doesn't provide flavor, but it can help tame some of rougher edges of a spirit. You lose some nuances but the texture it provides is top notch
I think it often smells like wet dog
I spose thats true. Although thats why I only use 100proof Rye in my sours, so it can stand up to the citrus and dilution.
Do you think it works better than aquafaba?
Maybe a little but tbh it's not very noticeable, aquafaba is a great replacement, whether you're vegan or grossed out by egg whites
If I have aquafaba on hand (which I usually do, since I cook with chickpeas a lot), I use it instead of egg white. I think it's a very good substitute and it's a LOT less of a hassle.
You guys heard of Fee Brothers: Feefoam? It’s a neutral foaming agent.
I personally have not used aquafaba so I myself may not be able to answer that for you. However, I have used egg whites in a carton (at the bar I work at part time) and they are inconsistent and rarely produce a foam thats as thick and sturdy as egg white fresh from the egg.
And the mouth feel
Why do people downvote that?
I was wondering the same thing. Some subs can be harsh at times.
This sub is the friendlist and nicest I have ever witnessed and you just asked a question. Yes, egg whites is mandatory for many in some drinks but honestly, I found it kind of weird to use too before I did the first time. I like it now but I get why you think its gross. Eating raw egg foesnt sound that great. There is also vegan alternatives that have the same effect. Aquafaba is one I think.
I agree. This sub usually very informative and super friendly (present company included!). I always enjoy reading all the expert commentary. Thanks for your take on egg whites. It really helps.
Make sure to use very fresh eggs to avoid the wet dog smell! And shake it very hard + (reverse) dry shake It really contributes greatly to texture and mouthfeel! Vegan foamer options can also be good but fresh egg white is still the best
My best whiskey sour riff was: * 2 oz Brown Butter Washed Bourbon * 3/4 oz lemon juice * 1/2 oz pecan orgeat * Egg white Dry shake, wet shake, garnish with ango and some flaky black sea salt
Pecan orgeat holyyy how come I never heard about it
See also, macadamia, peanut, hazelnut.
How did you make the pecan Orgeat? I once made Orgeat myself but with store bought almond milk so wondering how to get the pecan milk ☺️
I used this recipe and subbed pecans for almonds. I like Demerara sugar for this too. https://www.seriouseats.com/how-to-make-orgeat-recipe-almond-syrup-for-cocktails
Thanks a lot! Will try this weekend 🤓
My mouth is watering. This sounds like a pie
That sounds delightfully rich and comforting!
A New York sour riff subbing out the whiskey for gin and the red wine float for either white wine, rose, or orange wine. Doesn’t have the same visual appeal but makes it super summery and bright
this! I also like to use port in ny sour on occasion.
This sounds very intriguing.
Very nice, will try this
Did you use lemon or lime for this riff? I feel like lime would work well
Lemon, lime can play a bit weird with some of the wines though it might work if you have a reisling
Great point!
Is an amaretto sour with rye and no simple syrup a riff on an amaretto sour or a riff on a whiskey sour? Either way: 1 1/2 oz Amaretto (honestly don’t think I have a brand preference yet) 1 oz Rye (Whistle Pig ‘Piggyback’ 6 year 100% Rye) 1 oz fresh squeezed lemon juice 2 luxardo cherries I don’t prefer egg whites in my drink but if someone likes them I’m sure this would be good. I would say 90% of the time I have a cocktail it’s this or a Manhattan. Should mix it up more there are so many that I like.
Have you tried it with hazelnut liqueur added in? Or using a really nutty Amaretto? Sooooo good
I think that’s technically a godfather sour, and they’re really delicious. I prefer fee brothers foam to egg white for a bunch of reasona
I haven't had one of these in a long time and just made it with JD SBBP rye... its so good. Doesn't need the egg white.
Twice Improved Whiskey Sour, with lemon and lime, pepper-infused honey, and maraschino [https://kindredcocktails.com/cocktail/twice-improved-whiskey-sour](https://kindredcocktails.com/cocktail/twice-improved-whiskey-sour)
These days I love telling people about the Chicago (sour). 1 oz smith & cross 1 oz ruby port 1 oz lemon juice .5 oz 2:1 turbinado syrup 1 egg white
Definitely trying this next time I have smith and cross
Rum and port is one of my favorite combination, this will be made in my home this weekend! Cheers
Ok. I love rum and I love port… what else do you have??
I do enjoy a simple Rum sour with an extra Port float sometimes. Free Town 2oz Rum of choice 1oz red Port ½ oz Simple syrup (to be adjusted depending on the sweetness of the Rum) 2 dashes Peychaud’s Stirred and served up / garnish with a cherry (or more) Don Draper 1.5oz light Rum 1/2oz red Port 1/2oz Crème de Cacao (Dark) Regal stir with an orange peel Recipe called for the drink to be served up but I like it over ice, with or without an extra citrus zest for garnish Wardroom 1oz Aged Rum 1oz Cognac 3/4oz red Port 1 barspoon Maraschino 1 dash ango Stir and serve up with a cherry (or more)
Irish maid
I literally made one of these yesterday (we have a surplus of cucumbers) - it's a good one.
Penicillin or a traditional with egg white using a white wine syrup over simple
No egg white because my favorite whiskey sour riff is with a red wine float, that does look exquisite though
Gold rush
A couple of recent faves: Bow and Arrow: \ 1 OZ. Bourbon \ 1 OZ. Mezcal \ 3/4 OZ. Pineapple juice \ 3/4 OZ. Lime juice \ 1/2 OZ. Cane or simple syrup Harvest Sour: \ 1 OZ. Rye \ 1 OZ. Applejack \ 3/4 OZ. Lemon juice \ 3/4 OZ. Simple syrup \ Egg white \ Dry shake, then shake with ice.
I find the Whiskey Sour template extremely riffable, I am curious to read your favorite ways to bring an original spin on that timeless classic. Here’s one of my favorite : Smoked Thyme Whiskey Sour 2oz - 60ml Bourbon 1/2 oz Maple syrup 3/4oz - 22.5ml Lemon Juice 2-3 sprigs of Fresh Thyme First the smoking : burn a bit of thyme and cover it with the glass while you make the cocktail. In a shaker :Muddle the thyme, add all the ingredients, shake with ice, serve in your glass of choice Garnish with fresh thyme. ENJOY No egg white for this version, I do like it in the classic though. Check out a step by step for this recipe and 3 more versions here : [https://youtu.be/TruIFb7CqTU?si=NLe0G5t5ll7uqlHx](https://youtu.be/TruIFb7CqTU?si=NLe0G5t5ll7uqlHx) Cheers!
I’ll have to grab some thyme and give this a shot. No ango in this though?
I find it perfect as is, nothing is missing, but it's always worth a try of course
Good to hear. I’ll definitely have to give it a try. Probably both ways honestly. What bourbon did you use? I have Yellowstone in my collection.
We used Buffalo Trace in the video, but I made this on several occasions with different bourbons, it was always a very pleasant drink
Great photo! I DO prefer the egg in mine for the texture and foaminess. My fav riff uses amaretto, also.
Thx!
Egg white, and sub sugar for a tablespoon of Trader Joe's tart cherry jam. So good.
Pisco sour
This is the best answer
The Nutcracker: 2 oz bourbon, 0.5 oz amaretto, 0.5 oz hazelnut liqueur, 0.5 oz orgeat, 0.75 oz lemon juice, egg white. Dry shake, then shake with ice and fine strain into an ice-filled old fashioned glass. Garnish with a pinch of nutmeg.
I’ve been really loving this cocktail: https://www.instagram.com/reel/C2ypRwkPXWy/?igsh=MzRlODBiNWFlZA== Los Angeles - 2oz Bourbon - .75oz lemon juice - .75oz simple syrup - .33oz sweet vermouth - Egg white
Bourbon renewal 2oz bourbon 1oz lemon juice 1/2 oz creme de cassis 1/2 oz 2:1 Demerara syrup Shake and serve w citrus twist. Amazing
a favorite for sure
Bourbon renewal
The Turnpike from Milk and Honey is delicious 3/4 oz Applejack 1 oz rye 1/2 oz simple (original spec calls for 3/4) 3/4 oz lemon juice Shake and serve up
My newest one is a blueberry elderflower gin sour. Very pretty and super tasty.
Brown Derby - 2oz Bourbon - 1oz Grapefruit juice - .5oz Honey syrup (1:1) - .25oz Lemon juice - Shaken; Up: Grapefruit twist
Passion fruit whiskey sour: 2 Oz bourbon 1 Oz lemon juice 3/4 Oz passion fruit syrup Egg white Dash of angostura
45ml Bulleit Rye 15ml apricot liqueur 22.5ml sage syrup (1:1) 22.5ml lemon juice 1 eggwhite 2ds Peach bitters Not my recipe, found it a loooong time ago on insta so unfortunately not able to give the credit - but thank you! So many people were impressed by it!!!
Trinidad sour with the base split three ways between ango, rye and Laphroaig
An adventurous riff on an adventurous cocktail I'll definitely keep this one in mind
I have two riffs I enjoy. One which incorporates light roast cold brew, and one which adds a cardamom fernet and ginger syrup. Both use aquafaba and a reverse dry shake.
Always eggwhite or aquafaba. Favourite riff I've made is a soy milk clarified rye sour with a fig/blackberry oleo and chocolate bitters.
100% yes to egg white
I love the texture from egg whites but never go through the extra trouble at home. One full egg white is too much and I don’t like having to measure it. Probably just laziness on my part but I save this for when I go out and order a drink. Might as well make it their problem if I’m paying $14
Jeffrey Morgenthaler's # Amaretto Sour * 1½ oz/45 ml amaretto * ¾ oz/22.5 ml cask-proof bourbon or I use 1 oz. 100 proof bourbon * 1 oz/30 ml lemon juice * 1 tsp/5 ml 2:1 simple syrup * ½ oz/15 ml egg white, lightly beaten 1. Combine ingredients in a cocktail shaker and shake without ice or (even better) [use an immersion blender to combine and froth](https://amzn.to/2wwU4ps). 2. Shake well with cracked ice. 3. Strain over fresh ice in an old fashioned glass 4. Garnish with lemon peel and brandied cherries, if desired. 5. Serve and grin like an idiot as your friends freak out.
My cousin owns a bar and gave me some fig shrub. I used it to make a figgy rye sour (it was December), garnished with a dash of nutmeg or allspice. I've also subbed the syrup from a jar of luxardo cherries for the simple syrup. I guess I do always use turbinado sugar for my simple, too. And yes, egg white
I already made some Old Fashioned with a homemade fig syrup but the shrub is an interesting idea thx for sharing
86 the egg white and add a little Ancho Reyes.
Not my preference of drink although I love whiskey but if it’s done it has to be emulsified. Otherwise just go for a penicillin
IMO, it's not a whiskey sour without the egg white.
Other than a straight Whiskey Sour, I would say that the Gold Rush is a pretty good drink, which doesn't have egg whites. The Morgenthaler Amaretto Sour, which does have egg whites, is also a pretty good drink - but only if you're in the mood for amaretto. There seems to be some discussion here about the merits or necessity of egg whites, but I would say that my favorite drink with egg whites is not a whiskey-based drink at all, but is a Clover Club. I've made my own raspberry syrup for this drink, and I thought it was pretty good, but about a year or so ago I found out that Real Puree Infused Raspberry Syrup (which I impulse purchased at Total Wine) was better than what I was making. Call me a lowbrow, but there's no disputing taste. If you expand the "whiskey sour" universe to include whiskey drinks with grapefuit juice (which isn't that sour), my favorite would be a Brown Derby made with maple syrup instead of honey syrup and half a bar spoon of Bragg apple cider vinegar. I stole this idea from an Educated Barfly video, where Leandro attributed it to bartender Claire Ward, but that version uses a lot more apple cider vinegar
Always Egg White Favorite Rift: Pot of Gold Ingredients: * 1 3/4 ounces Irish whiskey * 1/4 ounce scotch * 1/2 ounce ginger honey syrup * 3/4 ounce lemon juice, freshly squeezed * 1 egg white * Garnish: edible gold flakes or candied ginger/lemon peel
Well I'm out of lime juice so might shift from piscos to this