Note: I’m a big fan of egg whites in cocktails and fully support the idea that an egg white makes any cocktail better. So awesome, in fact, it’s been sitting in the top spot for our favorite cocktail so far! Add to that, egg whites, and you’ve got a winner. This week, we happened to have been gifted some maple syrup from Acadian Maple so we got fancy and swapped out the maple syrup for simple syrup. To be specific, we’re on day 33 of making a new cocktail every single day! While we love the classics and are big fans of traditional whiskey sours, we’re also trying to use some local ingredients we have on hand. Right now, we’re in the midst of a daily cocktail challenge. However, we’re on a mission to become the hosts that always mix up the best cocktails! And, with a recipe like this maple whiskey sour in our arsenal, we’re a shoo-in for “hosts of the year”. In fact, aside from one shift as a shooter-girl, neither of us has ever even worked in a bar. It’s as important as fresh lemon juice in this one, so don’t eyeball it.We’re not mixologists. I use a jigger for everything, even highballs, at home because balance is crucial to a great drink. Pro-tip: Use a jigger for all Sour-style cocktails. Now, the items you need to make a proper Whiskey Sour are also, ironically, the ones you always have at home: If I’m out of skewers, I just toss that thing sucker in the bottom of the glass. Dirty Sue started out as a premium olive juice company-ideal for Martinis-but their expansion into jarred cherries soaked in whiskey has become a staple in my own fridge. When I make them without egg whites, I serve a Whiskey Sour in a rocks glass, over fresh ice, with a Dirty Sue Whiskey Cherry skewered on rim. You can’t do that so easily with an egg white cocktail. You can leave it lingering by a pool or a fireplace and return to it after you’ve fiddled with a stereo or found a good novel. It needs to be thoughtfully and purposefully consumed whereas a regular whiskey sour mellows over ice and time exceptionally. An egg white drink isn’t really something that sits around well. While I love the froth and formality of one to start, I don’t love drinking them over and over again. I like to serve mine in a coupe glass, with a dash of bitters on top.Īfter I have one egg white Whiskey Sour, I move into making them without. Then, you want an equally zesty second shake, with ice for chilling and dilution. To make any drink with an egg white, it must be dry shaken first (that’s hard, and without ice) to properly emulsify it all. Note: The recipes for Whiskey Sours either call for an egg white or do not.Įgg whites in cocktails are totally safe to consume and they add this great foam at the top of a drink, with a totally luscious, creamy, silky effect to the sip. I don’t feel you need a bottle of absinthe on a home bar, but if you are in New Orleans, Herbsaint is kind of a hometown essential. Also, you may not have absinthe, and that’s totally fine. I don’t want to use them up in cocktails, and Herbsaint tastes great at half the price.
If you were to venture over to my place, I’d serve you a Rattlesnake first, w hich is a Whiskey Sour, with a splash of absinthe. An egg white will really get you somewhere, as will fresh herbs, swapped citrus and, of course, a dash of bitters. All you need at the baseline is Whiskey ( bourbon, rye, straight-take your pick), lemon juice and sugar. It’s also easy-as-hell to both create and experiment with. No wonder it’s been around since the mid-1800s.ĭepending on how you make it, a Whiskey Sour can be a festive, lighthearted, quaffable tipple for sunshine and swimsuits-or a stiff, bracing, knock-the-cobwebs-off-your-soul type endeavor–best served on a dark, blustery winter’s night. It’s really one of those drinks that suits if you’re feeling gregarious, having friends over for a poolside hang-or, if you’re having a terrible day, dealing with in-laws or the IRS. After a long day of work or travel, homework help or house cleaning, a homemade Whiskey Sour is a fabulous fix.
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