I prefer it without the egg white. Even if I wanted the added foam and texture, I'd probably go with the aquafaba. Egg white gives the drink an odd wet dog smell.
I know the recipe is in other videos, but still would be great if you included the drink's recipe in the description of this video. Keep up the great work!
Hi, just found your site and I am enjoying watching your RU-vid videos. I apologies if you have already done this but could you do a video for beginners on a limited budget. The basic of what you need to start making cocktails and how to build up your liquors/alcohol.
Research the book titled "The 5 Bottle Bar", it's a good place to start. Also examine HTD's and Educated Barfly's videos on starting a home bar. Also subscribe to the Whiskey Vault for great learning experiences.
Educated Barfly has a very good video where he tests all of the egg white "alternatives" side-by-side in a sour, with interesting results. TLDR, the alternatives supply similar foam but lend weird / awkward flavors you may not want into your cocktails, so unless you're a Vegan, regular egg whites are always superior and the best way to go.
@@logansullins4545 I'll check it out, thanks! I am actually a long term bartender, I just never worked in a place where we would use that, it's always just egg whites..another funny thing is that I am actually vegan 😄 , so when I make cocktails in my videos, I always do aquafaba 🙂
Many, many bartenders will serve a sour in a chilled cocktail glass as, ideally, the tulip / curved shape will direct the vapors from the bitters and whiskey upwards towards your nose as you go in for a sip, similar to how a wine glass functions. The Rocks glass with a large cube is a largely Americanized preparation stemming from variations on a Gimlet and other cocktails traditionally served "up" or with no ice.
I do not use egg white in mine and I also don’t use simple syrup but rather maple syrup, I also prefer to dash 4-5 drops of orange bitters in mine personally. My recipe is this. 1 part lemon juice 1 part pure maple syrup 2 parts bourbon, preferably 4 roses single barrel. A few drops of water 4-5 drops Orange bitters. Stir don’t shake and and pour over some ice. For fun when I try to impress I garnish with mint leaves, maraschino cherry, orange wheel, and lemon sour patch kids.
You could always just explain to your guest that leaving the foam out will change the texture but not affect the flavor, instead of subbing in a weird ingredient that completely changes the taste.
What’s with so many people being afraid of egg whites? Sure it’s a good drink without egg white but the egg white foam has such an amazing mouth feel and takes the drink to the next level.
Please, please DON'T add bitters straight to your sour. You will over-dilute the bitters and ruin their flavor. Add all ingredients to your tin, dry shake to froth, wet shake to chill, DOUBLE strain (so as to remove the potentially texture-ruining ice chips) into a Coupe or Double Rocks glass, with or without a 2 inch large cube, and GARNISH with a few drops of bitters over the top, or a heavy float if you're partial to bitters. The bitters will float right on top, where your guest will inhale their aroma EVERY time they go to take a sip (similar to the red wine in a New York Sour), lending to an enhanced evolution and superior flavor. You can even take a toothpick or straw and "rake" a pattern in the bitters, similar to an Espresso leaf. You don't even have to take my word for it, try both preparations side-by-side and you'll easily taste the difference 👌
The product “Better Bitters” is a vegan foaming agent serving as an egg white replacement. Perhaps he could’ve added some decorative flare with the Angostura garnish but I think you’ve misinterpreted what he did!
