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When's the first time you had a whiskey sour?
Probably 7:30 this morning.
Ever?
-- wait, ever?
Oh! You mean ever.
College.
Not today...
[robot voice] "The modern rogue makes a whiskey sour."
Holy cow, back again with Trever.
Thank you so much for joining us, we are right now in an undisclosed location.
A hidden, secret bar, a peekaboo as they call them.
Yes!
That's disguised as another business somewhere in downtown.
This thing's got a code that changes monthly, and you have to know somebody who knows somebody
to get you in.
How freaking cool is this?
So much better, we know this guy!
It's me, I'm who you know.
I like it!
Today we're going to be doing a whiskey sour.
Now, you have a recipe for this that I don't necessarily agree with that makes me kind of nervous.
Well, first of all, a whiskey sour could be something as crappy as a little bit
of whiskey and some very sugary homemade sweet and sour sauce.
That's all I know it from, I've never had a proper whiskey sour.
Yeah.
And I'm not talking about the stuff that comes in McDonald's cups, but what we could do is
actually do a traditional whiskey sour which requires an egg white.
Now some people are a little nervous about egg whites like they would be with sushi.
Right.
But, there's a lot of alcohol in this drink, I think we'll be okay.
Oh good.
Yeah, booze kills salmonella.
I mean the good news is the booze kills the brain cells that would be thinking about
the salmonella.
Okay, so the roots of the sour drink actually come from seafaring days.
People figured out that you could stave off scurvy with citrus.
So they would give their sailors lemons and limes, which is why they call British "limeys."
And to mask it, they would put rum in there, and sugar and stuff like that.
Wait, to mask it?
People hate limes that much?
Yeah, they were like the lime-- I will not stand for this lime prejudice!
But that's where the term "sour" was birthed.
So, a sour is any alcoholic drink that has some citrus in it?
Well that's kind of dated, that's from like the 17th century or something like that, but
that's a pretty good rule of thumb if it has bitters in it, and lots of citrus and things
like that.
Like, this is one of the original cocktails.
Originally it wasn't even whiskey, they were on boats, so it was rum.
All right, let's find out how to make a proper whiskey sour!
Okay.
What we're going to do is, we're going to start with this tin first.
We're going to get a strainer out, because we're going to put fresh lemon juice in this.
We're going to take a half lemon, and to get about a half ounce--you almost get an ounce
of juice out of a lemon, so no special tools needed you just need your hands.
Squeeze that in, we'll have that strainer there so it catches any seed or pulp.
Just get all that fresh juice out that you can.
Next we're going to add our whiskey.
Which, we're going to do a 2 ounce pour, today we're using Buffalo Trace which is just a
Kentucky straight bourbon whiskey.
We're going to use our jigger here, going to fill this to the top.
- That's going to pour right in. - I like your style.
Some recipes will call for actual sugar or sugar cubes,
it doesn't always break down well.
I like to use the best sugar possible, today we're going to use heavy simple syrup though.
And with a heavy simple, it's a two to one ratio, instead of a one to one ratio.
Is heavy simple a brand, or...?
Heavy simple just means two parts sugar, one part water.
And this is pure cane sugar, or corn syrup?
This is just granulated sugar here.
Got it.
You can use an ounce if you like it to be really sweet,
we're going to use 3/4 of an ounce today.
And that's going to go right in there.
Now, you will see different bartenders make this drink different ways.
Some will actually dry shake, we don't put any ice in the tin to break up the protein
with the alcohol.
I'm actually going to get my egg white.
Now some will say, "As a real bartender, you should be able to crack an egg and get the
egg white out."
Well screw that, I don't have time for that.
Oh, so you're excusing your use of a strainer here?
Yes.
Why the egg though, what does that do?
These proteins, when it mixes with the alcohol, it actually sweetens it up and it's pretty
good.
And I bought this cute little thing for $1.99 and it makes the job just so much faster,
and you could actually save that egg yolk but we're not going to today.
Then I'm going to cap this off, and I'm just going to break up the protein in the egg with
just a few shakes here.
About ten seconds, and you want to keep it lateral.
You want to keep the air flowing in the same direction, it just really helps break up that egg.
Makes it frothy?
Mm-hmm.
And it's actually going to froth up more once we put the alcohol in there.
Just going to break that, we're going to keep this.
We don't want to lose any of that egg.
Take our strainer out.
Dump that.
Mix the components, now we're going to add our ice.
Cap that again, and you really want to give it a vigorous shake because you really want
to break that protein up.
Weren't most or all of the last drinks that we did stirred?
Yes.
So now we're getting into the shaking.
That's because we've added citrus and proteins and you really want to break those up, and
the best way to do that is by shaking it, because you're never going to break up those
proteins by stirring it.
Well and it seems like these are more potent flavors, so even if it does dilute with some
of the water it seems like we're going to still get plenty of punch.
Wow, that looks nothing like what I thought a whiskey sour was.
I don't think I've ever had a whiskey sour that looked like that.
You have never had a whiskey sour that tasted like this either.
You've never had a whiskey sour full stop, apparently.
For our fancy touches, we're going to use a maraschino cherry.
Voila!
All right, me first.
Yeah, I feel like you have to do the honors.
Is this going to give me a whiskey sour mustache?
Oh, that's good.
Yeah?
Yeah.
What's it like?
Smooth, a little creamy, just a little from the frothiness of the egg.
Yeah, that egg adds a lot of texture to the drink and you'll notice how thick the drink
actually is.
Oh wow, wow yeah.
As a matter of fact, you don't even notice that whiskey until the aftertaste.
Yeah.
That is completely different from any other whiskey sour I've had, in fact, I've read
that in a lot of places when they add the egg they call it a Boston Sour to differentiate
it, because everybody really thinks that the other one is just whiskey plus sour.
Yeah, that they had at a frat party once.
Exactly.
So we add 2 ounces of whiskey, we add 3/4 of an ounce of heavy simple syrup, we took
half a lemon and strained it, and we put just the egg whites of a single egg, you shake
side to side, make sure to break up all the proteins, add ice, shake it all up and you're good?
Mm-hmm.
It sounds complicated at first, but then when you break it down like that, it's really easy.
I mean, let's face facts.
That's the reason we make these videos, is so we don't have to remember.
I know where to YouTube it!
Yes, exactly.
I just text, "brian.
whiskey sour, pls. 🍹🍋 😁"
"Siri, make Brian tell me how to make a whiskey sour.
Siri, call Trever!"
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