Welcome to Booze On The Rocks, where we make cocktails for everyone.
My name is David Edwards, and it's great to have you here today.
We're going to make a Fireman’s Sour because even heroes need a drink
every once in a while.
Now, having said that, the drink comes to us circa 1930.
However, I've seen it stated that you can also find it in Hugo Enssln’s
Recipes for Mixed Drinks from 1917.
Now, I did look and I couldn't see it in a copy of a book
that I was reviewing, and that was the second edition.
So if you happen to have a copy and you see it in there, please let me know.
Or if the other person is wrong, definitely let me know.
Now, this is a shaken cocktail and we're going to use a little bit of egg
white with this.
So we're going to start this off
with your shaking glass and a little bit of white room.
Now, you can use any room you want.
However, the recipe calls for something that's between 1 to 4 years in age.
And you don't want something dark because it's going to
change the coloration of this drink.
Now we need a total of two ounces or 60 million.
Your next ingredient is lime juice.
So grab your glass, move it off to the side.
And we need a total of one ounce of lime juice.
So what we will do is we'll grab your lime,
give it a bit of a roll,
just to make sure that everything starts to come apart easily.
It will cut this in half, and we'll cut out a wedge for a garnish
and squeeze one ounce or 30 milliliters into the glass.
Your third ingredient is grenadine.
If you want to use a homemade brandy, that's fine.
It'll be a little bit darker in color.
Know you don't need a lot.
This is the same spot where you're going to get the sweetness from as well.
So we're going to use half an ounce or 15 mils.
Your first ingredient is what's considered
controversial nowadays because it requires egg whites.
You could use some aquafaba if you want,
which is a vegan alternative or something like a magic forming bitters.
However, I'm going to use the traditional egg.
So what we'll do is we'll just crack this and drop the weight inside.
Once you've separated your egg,
put your yolk away so that you can save it for something else.
Then the next thing you're going to do is dry.
Shake this.
So what you want to do?
Grab your cap,
make sure it's on good and solid.
Because what's going to happen is you're going to get a little bit of pressure
that's going to try and expand this directly off.
So give this a little bit of a flip.
I'm just going to pop this off again,
slap it down, and I'm going to shake it hard
and I mean hard for a good 5 seconds or so.
Now, one of the things that you will notice
is that you're bound to even with two straight metal tins,
because this is not cold, it doesn't create a locking vacuum.
So you will get a little bit of moisture that will spray up when you do this.
So if you don't have, say, a Boston tin like this
and you're just using something
like one of these with a cap,
you know, you're going to be much better in some cases.
But even with those, you can still get a little bit of spray.
So just keep that in the back of your mind.
So what we're going to do now is we are going to add a little device
and you don't need a lot for this.
You just need a couple of good solid chunks.
And what we'll do now is we're just shrinking this to chill this down.
And we want to make sure that we have a good length wise movement of this shake.
That way we get more foam as well while we dilute and shield us.
Now, the good thing is you just have to shake it hard
and it's going to do exactly what you need it to do.
So grab yourself your glass of choice.
In this case, I'm using a double rocks glass.
And what I'm going to do is I'm just going to slap it off this
and then I'll just fill it up with some fresh ice,
huh? Did you see that?
And you know what?
We'll just fine. Strain this in.
Now, one of the reasons you find strain is just because you want to keep out
any ice chunks.
You want to make sure there's no miniskirts from the egg white.
It'll also make the foam tighter
so it will last longer.
Look at that.
Absolutely gorgeous.
In a fire engine, red to boot.
Grab yourself a lime wedge.
Put it right there.
And here you have a Fireman Sauer.
Fantastic.
Really good.
You can taste the rum.
There's a light, sweetness.
And you get that citrus flavor. There.
It is slightly sour with a hint of pomegranate.
If you like this style of cocktail, take a look after the recipe card right
up here.