I finally took the leap and decided to start experimenting with egg whites in some of my cocktails. I also had a bag of lemons I needed to use – so naturally my first thought was – what kind of cocktails can I make.
The obvious choice was a Whiskey Sour. I’ve noticed in my city – it’s tough to find places that make a solid Whiskey Sour. Some places are great – others not so much – but when done right- they are a delicious treat – with my favorite spirit – BOURBON.
Since this was my first attempt at using egg whites in a drink, I wanted to make sure I got it right – so I followed the recipe from the Death & Co Cocktail book. ( An Amazing book for anyone who enjoys cocktails & spirits).
The recipe calls for:
2 oz Buffalo Trace Bourbon
.75 oz Lemon Juice
.75 oz Simple Syrup
1 Egg White
The ingredients are all added to a cocktail shaker & dry shaken. Then ice is added, and shaken again.
The first one I made I strained into a rocks glass over ice(pictured above), the second one I made I double strained into a coupe. (picture below).
Now that I am confident I can make a Whiskey Sour as good as most restaurants I’ve tried – I will refrain from ordering these while I am out. My big concern now is that my budget for eggs & lemons may be going up substantially this year!
You may have noticed a new heading on this site this week titled “My Bar”.
I’ve decided to add a new section to the site chronicling my journey into learning more about spirits, liqueurs and cocktails. As with the rest of the site- this section is basically for me to use as a reference, and a diary – however if anyone else is able to enjoy it all the better 🙂
I plan to use this new space to include recipes, reviews of different spirits, and to show some of the recent concoctions I’ve tried to create. I’ve already thrown up a few of my my favorites and will be adding more as I create them at home.
Today’s newest addition: Manhattan
I decided to use Knob Creek 100% rye for this variation, as I haven’t had it in a while and wanted to see how it would blend in a Manhattan. I also used Cinzano instead of the normal go to Martini branded Vermouth as I already had an open bottle. Truth be told I recently bought a bottle of Dillons Sweet Vermouth which I have been really wanting to try – but decided against opening it until my current bottle of Cinzano was empty.
2 oz Rye Whiskey (I used Knob Creek 100% rye small batch pictured above)
.75 oz Sweet Vermouth (I used Cinzano)
2 Dashes Angostura Bitters
Garnish with 2 Cherries
Add all ingredients to mixing glass filled with Ice, stir for 10-15 seconds. Strain into martini/cocktail glass & garnish with a cherry or two.
Overall it was pretty tasty – and very boozy. You will feel a buzz after a sip or two. I’m not a huge fan of Cinzano- so I’d like to try this again once I replace my vermouth with Dillons or Martini again.
You can follow my cocktail journey with this recipe and moreHERE