- Today we're making a classic Whiskey Sour.
Who knew that bourbon, lemon juice, simple syrup,
and a little egg white could come together
in this very pleasing and completely delicious package.
Let's get started!
First off, let's juice that lemon.
We want fresh ingredients and this is going to be providing
so much of the flavor and balance to our drink.
(gentle music)
Just don't use prepackaged lemon juice.
It's not a good idea. It's not good.
I want to end up with about two tablespoons of juice.
Transfer that over and strain it.
(strainer drops)
I haven't had a drop to drink yet.
Not even a drop.
Transfer that over.
Strain out the pulp.
Perfect, and now.
This recipe uses a little bit of egg white
and don't let that freak you out.
The egg white makes the drink so velvety
and really increases the depth of flavor
and just the mouth feel is wonderful.
If you're worried about raw eggs, though, here's the deal.
You can skip it, yes,
but you could also pasteurize your eggs.
Just take your raw eggs, put them in some water, in a pot,
and maybe a little bit of water covering the eggs,
and then heat it to 140 degrees Fahrenheit.
Use a thermometer for that part.
Once it gets to 140, keep it at 140 for three minutes.
Take your eggs out, rinse them in cold water,
and they're pasteurized.
All healthy, nice and safe.
Okay, yolk you can reserve for later.
Get a mixing glass.
Cocktail shaker?
This is a cocktail shaking glass.
Add in two parts, or in my case,
a quarter cup of bourbon or rye.
Hmm.
One part simple syrup.
You can reduce that a bit if you want your drink less sweet.
One part's not gonna kill you.
One part lemon juice.
Look at that.
Just enough. Fantastic.
All right and then like about two tablespoons of egg white.
So you can measure it out,
you can add in like half of an egg white.
It doesn't have to be exact.
You can use a little bit less, little bit more.
You know, they're gelatinous.
This is like a nightmare
(laughs)
Like, why can't it just be one full egg white?
All right, save that for the next cocktail.
And now we're gonna do a dry shake.
So a dry shake is just gonna be shaking it
with no ice first of all.
We do this for egg based cocktails.
It's gonna foam it up a little bit.
And then once it's foamy, you're gonna add the ice in,
give it a real shake, and it's ready to serve and delicious.
It's got a nice seal, this guy's tricky.
(upbeat music)
Swear.
Shake, shake, shake.
(upbeat music)
If you're in a hurry, this step is optional,
but it's so good.
Let's add some ice in there.
Then it's time for a shake.
(upbeat music)
Phew, that was a workout!
Cocktail glass, your choice, whatever you want to use.
You can add a cube of ice.
For the garnish, I'm just gonna get some lemon peel off.
Oh my God, so fragrant, I love it.
And a luxardo cherry, one of my very favorites.
You can use a maraschino cherry if you can't find a luxardo.
There we go.
Strain it out.
Look at that.
And just garnish it with a little lemon peel and a cherry.
Perfect!
Should have removed the garnish first (laughs).
All right, this is so smooth.
It's really, really good.
You taste the lemon juice.
The whiskey has all that depth of flavor
but it's tempered because it's not pure whiskey.
You have a lot of other things.
It's kind of like helping to water it down a bit,
but always add flavor and texture to the drink.
Okay, this cherry is my dessert,
but this drink is my dinner (laughs).
If you like this drink, you've got to check out
my how to make a Manhattan cocktail.
It is just like a few ingredients coming together
to make some classic magic happen.
And, you know, if you want to relax
and you just don't want to do anything at all,
except click a button, click down here
for my how to decorate a cake video.
It is gonna be so relaxing and transform you
to a world where nothing matters but cake.