AQUAFABA WHISKEY SOUR SERIES

But he’s done extensive taste tests and perceives a noticeable degradation in the taste of cocktails using those egg whites in cartons. I haven’t worked with them so can’t comment from first-hand experience. They’ve been treated so that their shells are not contaminated by salmonella or other dangerous bacteria.Īccording to Dave Arnold in Liquid Intelligence (fabulous book on the science behind cocktails – highly recommended), the pasteurized egg whites sold in cartons make for terrible egg white cocktails and should be avoided. If you are worried about safety, purchase pasteurized whole eggs. And only eggs whose shells are unblemished/whole – no cracks! 2. So, I’ve got some easy tips to keep yourself and your guests safe when drinking cocktails with egg whites. (Or just head down to the Vegan Whiskey Sour section for safer and less animal- cruel way to make your Boston sours). Salmonella has been found on eggshells, so you must be extremely careful when working with eggs and cocktails. We’ve heard for ages that raw eggs are dangerous (yet still I would eat raw cookie dough and cake batter – don’t judge). Tips for Using Eggs in your Whiskey Sour Eggs in a carton. Like a meringue, the production of the Boston sour requires arm work, except I’ve got a short cut for those of you with shoulder problems who still want a great foam top on your sour. In the same way that a chef might use vigorous whipping to push the proteins in egg whites into a meringue, the cocktail shaker attempts to do the same thing, adding air to the combination of egg whites, acid and sugar to create tiny bubbles in the cocktail.īasically, you’re making the start of a meringue in your cocktail, and you have the smooth, silky texture of meringue combined with the sour, sweet and spirit of your flavors. It also gives it that lovely layer of foam on top. The addition of tiny air bubbles throughout the cocktail makes gives it a creamy texture in the mouth.

They also lessen the tannic and oaky flavors – which can be a good thing, depending on the whiskey you’re using.

They cut down on the acidity and can soften the sweetness of a cocktail.

In the second, add ¾ oz egg white or aquafaba and tell me you can’t taste a difference. If you don’t trust me, make two versions of the whiskey sour and do a taste test. (Post may have affiliate links.) How Egg Whites Change a Cocktail Classic Boston Sour (Vegan)Įgg whites make three major changes to the perception of taste in a cocktail. In this one we cover the Boston (egg white/foamy) sour and in the next a New York Sour – with that red wine float.) The first covers a basic whiskey sour and it’s history.

AQUAFABA WHISKEY SOUR SERIES

(This is part 2 of a three part series on the whiskey sour. And a great foam on a lovely sour is a pillow for delicate and herbal garnishes. I always say you drink first with your eyes when you’re presented with a cocktail. Here’s why: the smooth, creaminess of the cocktail, its more delicate flavors, and the way the garnish floated on top of the foam. But, oh, that creamy, delicate foam on the top of the cocktail! Finally, at a bourbon event we had a bourbon sour that used egg whites and I was won over with the first sip.Īnd it’s not just the foam. But for years I didn’t order Boston sours because I worried that I’d be able to taste the raw egg in it. I love a great Boston whiskey sour, even though it has egg white in it. Jump to Recipe Print Recipe Classic Boston Sour (Vegan)

Aquafaba whiskey sour