The drinks on your favourite bar’s menu, with words such as ‘sour’ or ‘fizz,’ made with egg white, can easily be shaken up at home.Tad Seaborn/The Globe and Mail
The drinks on your favourite bar's menu, with words such as 'sour' or 'fizz,' made with egg white, can easily be shaken up at home. I had it in my head that such an addition was complicated or required some special slight of hand. But all that's needed is to add the egg, shake, shake some more and pour. Then bask in your bartending glory.
Ingredients
1 1/2 ounces bourbon
3/4 ounces fresh squeezed lemon juice
1 tablespoon simple syrup
1 egg white
Ice
Method
Cocktails that use egg whites are most often sours (made with bourbon or whisky) or fizzes (such as a gin fizz). Use fresh, refrigerated eggs* that are clean and not cracked.
Into a cocktail shaker, add 1 1/2 ounces bourbon, 3/4 ounces fresh squeezed lemon juice, 1 tablespoon simple syrup and 1 egg white. Shake enthusiastically for about 1 minute – the mixture will become frothy. Add ice, shake again for 20-30 seconds and strain into a glass (no ice). If some of the froth remains in the shaker just scoop it into your drink with a spoon.
Bourbon sours are delicious but strong; you may want to add a little more simple syrup to balance the flavour to your taste before your pour the drink.
* Since the raw eggs are being used in an alcoholic drink, children or pregnant women will probably not be tasting them, but these two groups, as well as the very elderly, should avoid raw eggs.
Sue Riedl