Is the sweet in the sweet and sour basically the 1/2 sugar and 1/2 water?
Rajendra Kumarposted 4 years ago
Amazing to receive recipes with beer & wine
Mikeposted 5 years ago
I think an egg white is just a total waste.... a sour doesnt have a frothy foam to it.. it should have a foam to it.... there are better ways to get a foam than using egg whites... use lecithin with whatever you want to make a foam with.. if it might be a mixture of lemon juice and simple syrup.. but dont put it on a whiskey sour.. just save it for something else.
Allen Katz recently wrote an article for us discussing the virtues of egg whites in cocktails. You can check it out here: http://liquor.com/articles/secret-bartending-ingredient-egg-whites/ if you have not read it yet.
Davidposted 5 years ago
Along with the bourbon, simple syrup, and lemon juice, I recommend adding a few teaspoons of egg white. What you do is first add all the ingredients to a shaker WITHOUT the ice and shake it up hard. The reason for this is that you're trying to create an emulsion, and this becomes difficult to achieve if the ingredients are cold. After shaking, add ice and shake again and strain.
Although adding egg white to a cocktail may seem nasty, it does not affect the taste of the drink, but instead, adds a nice froth to the top and a creates a creamier texture.