In cooking, the purpose of emulsions are to get oil and liquid, which don’t usually mix, to blend together into a stable mixture. But in this recipe, he aims to make an emulsion. He shakes the cocktail in the shaker without ice! Most all shaken cocktails use ice in the shaker so that the ice melts into the mix to create just the right balance and to make the drink ice cold. Given the use of the egg whites, Robert also does something highly unusual. Pasteurized egg whites from a carton, which pose no salmonella danger, would also work. They are finding their way back in, however, and, while there is always a risk, you probably do not have to worry about a little raw egg white in your whiskey sour. Eggs used to be found in all sorts of bar drinks but they slowly fell out of favor when people began to fear raw eggs. He also adds a little egg white, which is an addition some bartenders used to use to produce a nice froth on top and produces a silky mouth-feel. You can use a superfine sugar (you can grind regular sugar in a coffee grinder to make it super fine) but it may still not dissolve properly, so that you have a hard time getting the sweetness just right. I would not tend to use my finest sippin whiskey for a sour or any other mixed drink. Robert uses Maker’s Mark bourbon in the video, which is a good choice, but you can use any bourbon you like. If you plan to use a lot of fresh lemons or limes to make sours and other cocktails, you are going really dread getting all the juice out of them unless you have a press juicer or some other kind of citrus juicer. For some reason, concentrating and reconstituting lemon juice just doesn’t work very well. Lemon oil is often added into the mix, presumably to put the lemon taste back into the product but it doesn’t really seem to help. Bottled lemon juices from concentrate taste harsh and acidic, but without the lemony taste. Bottled lemon juice from concentrate really does not taste anything like fresh lemon juice and if you’ve ever compared them side by side you’d easily notice. Try it with any type of whiskey you’d like, but bourbon or rye are favorite mixers.įresh lemon or lime juice (this recipe used lemon) is essential. If you’re a whiskey drinker like me, the whiskey sour may become your favorite drink when you want something with a little sweet and sour flavor on top of the whiskey. You can learn how to on the great video below. The commercial mixes did anything but produce a good drink and it is not that difficult to make a good sour at home. The idea was that it was so hard to produce a balanced sour at home, so a pre-mixed ingredient rather than fresh lemon or lime juice should make this easier. Mmmmm.Some of the first commercial “sour mixes” were made when whiskey companies wanted to make it easy for home bartenders to make well-balanced whiskey sours, which were usually made with American blended whiskeys in the old days. Garnish with peach, raspberries or other fruit.Īs they did at the Governor’s Mansion, I garnished with a thin slice of peach, which adds another layer of complexity: As you bring the drink up to your lips, you first get a whiff of peach, followed by the smooth, sweet-sour flavor. As a novice bartender, I’d never put egg white in a drink, but by golly, it gave this drink oooomph.) Shake until frothy and pour over ice. (OK, maybe this is the secret ingredient. (I mixed them in a pitcher, then poured some in a shaker filled with crushed ice and added:)Ī little bit of egg white. The recipe follows below.ġ can frozen lemonade concentrate (I used a 12-ounce can of Minute Maid)ġ can bourbon (I used Four Roses Yellow Label) I contacted an insider at the Governor’s Mansion and discovered the secret ingredient: frozen lemonade concentrate. These cocktails were more of a sweet-sour, very easy to drink. I have ordered plenty of whiskey sours over the years, enjoying the interplay between the sour fruit and the sweet bourbon, but most of them are ultimately too acidic. It was served at “Mixing at the Mansion,” the Bourbon Women-Kentucky Distillers’ Association event on Aug. 29.)īesides, as fate would have it, just last week I had the best whiskey sour I’ve ever tasted. (And, depending on how the week goes, maybe again on Aug. But since August has no official holiday, and the predicted high temperature for my area on Sunday is 90 degrees, I am going to celebrate on Aug. 29, which does not exactly lend an air of authority to National Whiskey Sour Day. The site notes that some people celebrate the occasion on Aug. And why not? If there are national days devoted to cornchips and frozen food (and there are), why not a day devoted to a zingy bourbon-based cocktail? There is even a National Whiskey Sour Day website. So apparently Sunday is National Whiskey Sour Day.
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