12/30/2023 0 Comments Egg white whiskey sourIf you’re using egg white, 15-30ml/0.5-1oz will be more than enough. But if you’ve never made one before, this is the best recipe to use. It’s a drink that lends itself to being experimented with. Some bartenders may have their own ways of making the whiskey sour, such as using equal measures of each ingredient. Classic Whiskey Sour Cocktail Measurements Some places may use a lemon peel with cherries, others may place a few drops of Angostura bitters on top. Old Fashioned glass – a coupe glass can also be used, but an Old Fashioned rocks glass is the traditional way of serving one.ĭifferent bars and bartenders may use different garnishes.Maraschino cherry and an orange slice for garnish.Bourbon whiskey ( Four Roses, Makers Mark, Buffalo Trace).The official recipe calls for the following: Whiskey sours in their traditional form contain only three ingredients, although some modern interpretations include egg white as a fourth ingredient (the Boston Sour Hayley mentioned). It’s believed the rise in popularity of the drink, brought into public awareness by returning sailors, is what resulted in the recipe being published in Jerry Thomas’ guide. In their downtime, it’s said the sailors experimented with mixing their various liquors with citrus juice (usually lemon) to create a scurvy-busting and delicious beverage. It wasn’t uncommon to find naval ships stocked with lemons, lime and oranges and because the sailors enjoyed a drink (and didn’t have any way of refrigerating drinks) plenty of alcohol could be found on board too. Why? Because it was found that eating or consuming citrus fruits provided vitamin C, vital in preventing sailors from contracting scurvy. History also suggests sours as an overruling cocktail family existed for several years prior to the publishing of that book, as they were said to be popular with naval sailors. Technically it was the Boston Sour that contained egg white, but that’s an argument for another day.” “Interestingly the Whiskey Sour also never contained any egg white, instead, being made more in line with a Daiquiri or Margarita. “In 1856 the first mention of a sour appeared on Mart Ackermann’s Saloon cocktail list in Toronto, made with Gin or Brandy and then the first recipe didn’t appear until 6 years later in Jerry Thomas’ very famous ‘The Bartender’s Guide’, which contained a Brandy, Gin and Rum sour.” Whiskey was not, however, the first sour.” “‘Punches are the earliest form of cocktail we know, and due to the similarity in ingredients, many think of the punch leading the way to the Sour. Origin Of The Whiskey SourĪccording to cocktail maestro Hayley Dixon of Proximo, the Sour cocktail is said to have been born out of the original way of making a punch. It uses a couple of steps in the method that you may not have come across before, so it’s also prime time to learn some advanced cocktail making techniques. It’s a great cocktail to learn how to make, with its method being applied to virtually any other cocktail within the sours family. The history of the whiskey sour can be traced back several hundred years, and it’s believed to have been used for medicinal purposes – other than just the general taking away of the ‘hurt’ brought on by drinking. While the base spirit is still the dominant flavour in a whiskey sour (we’re deliberately using the spelling of whiskey, as American bourbon whiskey is the most-used varietal), because of the addition of the other ingredients, it isn’t so harsh, so can be a good entry-point to the wonderful and convoluted world of whisky/whiskey. Part of the sour family of cocktails – meaning a base liquor mixed with lemon or lime juice and a sweetener, and occasionally egg white – a whiskey sour is a perfect cocktail to skip on for those with a particularly sweet tooth (contrary to the drink’s name). If you can’t quite get your tastebuds around the varietals of whiskey (or whisky, if you’re not American) when drinking neat or on the rocks, but you like sweet drinks and cocktails, then the whisky sour is for you.
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