The best Whiskey Sour Recipe uses an Egg WhitePublished ~ January 14th, 2020 | Updated ~ March 28th, 2021
Author ~ Carl Busch
Tags ~ Bourbon |
I am going to just cut to the chase and say that a whiskey sour and old fashion are my two favorite cocktails. They are both popular cocktails, simple to make but yet have many variations that make them fantastic and downright awful.
To make the best whiskey sour hands down, no questions asked you MUST use an egg white. To some people that is an unusual ingredient to have in their cocktail. I assure you that is safe and no more dangerous than the alcohol you are consuming.
How To Make a Whiskey Sour
- 2 ounces Maker's Mark 46
- 1 ounce egg white
- 4 - 6 dashes bitters
- .75 ounces fresh lemon juice
- .75 ounces simple syrup
- Combine bourbon, sour mix, and egg white into a shaker and dry shake for 10 seconds
- Add ice to the shaker and shake for 15 seconds
- Strain and pour into your glass
- Add your dashes of bitters on top of the cocktail
The cocktail will look like it is starting to separate but that is ok. It will create a foamy head. This lets you know that the egg white did its job.
Are eggs safe in cocktails
When enjoying cocktails I want you to be as safe as possible. Let us take a deeper look at the safety of eggs in cocktails beside me just telling you it is.
Salmonella is a foodborne illness, also referred to as food poisoning. Incorrectly handling eggs can lead to these bacteria causing some unpleasant illness.
- Make sure your eggs are not broken or have any cracks in the shell before you purchase them
- Look for the USDA grade shield or mark
- Keep them in their original container
- Store in a refrigerator at a temperature of 40 degrees or below
- Check our more egg safety tips if you want to educate yourself some more
Why use an egg in a cocktail
There are two big reasons to use an egg in your cocktails:
- Create enhanced flavor
Emulsification is the technique of combining two ingredients that do not mix together.
The most common way used is in salad dressing. When you have oil and vinegar in the dressing, they would normally separate and never be properly blended together. Mustard is a common ingredient used to blend oil and vinegar in a dressing, making it thick and creamy.
Creating a better tasting cocktail is something I am always looking for and an egg white is sometimes the answer. It can add froathyness, add body, or even make it silky tasting. There is just something about the result, that I love.
Preparing to use an egg white
There a couple of different ways you can prep to use an egg white before making cocktails. Each way has its own pros and cons. You will usually choose between two for your own needs.
Crack an egg per drink
This the to go method when you are just making one or two cocktails at a time at home. It is not the fastest method but you have almost zero waste of having the egg whites just sitting around in a container.
A great tip for this technique is to crack the egg first and separate it over the tin before adding any other ingredients.
You do this in case you drop a piece of eggshell or yolk in. Easier to remove and an egg is cheaper to replace than replacing other ingredients.
Prepare a squeeze bottle of egg whites
This method is great if you know you are going to be making many cocktails one night. If you have a bottle that can hold 10 ounces or more, it very efficient.
A good rule of thumb is, 1 large egg usually has about 1 ounce of egg white, which is the typical call for 1 cocktail.
The downside is you will need to use it usually use it within 24 hours or the egg whites might no longer be good.
Buying a carton
This method is great for high volume bars. There is no labor of cracking eggs or getting yolks mixed in. It also has a longer shelf life once open. Usually, 7 days compared to 24 hours if you do it yourself.
The downside is if you buy a carton for home and have no other use for just egg whites, you are going possible to be wasting product if you don't use it up in a week.
What is the best whiskey for whiskey sours
This is going to be the most important factor in creating the best whiskey sour. No matter if you create your own sweet and sour mix or buy it in a store. If you use or don't use an egg white, your whiskey is going to 100% dedicate whether or not your cocktail is going to be great. It is the base for this drink and without a great foundation, it is just going to tumble in awfulness.
With that all being said I am not advocating spending $100 on a bottle of whiskey. That is just crazy unless you can afford it then by all means.
Most of the best whiskey sours I have had the bottles of liquor have ranged from $25 to $50. Those are reasonable prices to pay. Going above that yes might enhance the flavor even more but is it worth it? It sounds like an experiment down the road to try.
Some of my personal favorites are George Dickel Rye Whisky, Bulleit Bourbon, Maker's Mark 46, Knob Creek, Lock and Key Bourbon, and Buffalo Trace.
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