Whiskey Sour with Egg White Cubes
By Tim ChinPublished on July 10, 2016
Yield
Makes 1 cocktail
Ingredients
Before You Begin
This is our favorite way to use up egg whites leftover from yolk-heavy recipes, like our Runny Yolk Sauce. We freeze the whites in a standard ice cube tray and store them in a zipper-lock bag so that they are always ready to add a creamy froth to cocktails. One cube is equal to one egg white (so if you don’t have frozen whites on hand you can substitute one fresh egg white without adjusting the recipe). We prefer bourbon or rye whiskey for this recipe. While the instance of salmonella in raw egg whites is low, if you are at all concerned feel free to use pasteurized eggs. Cocktail recipes are classically presented in fluid ounces and measured with a jigger; in this recipe we’ve listed liquid ingredients in both fluid ounces and tablespoon/teaspoon measures.
Instructions
- Combine whiskey, egg white, lemon juice, sugar, and salt in cocktail shaker and vigorously shake until egg white has melted and drink is very foamy, 60 to 90 seconds.
- Add ice to cocktail shaker and vigorously shake for 30 seconds. Strain into chilled coupe or rocks glass and serve.
Yield
Makes 1 cocktailIngredients
Ingredients
Ingredients
Why This Recipe Works
When it comes to food, we're undying champions for simplicity. And when it comes to cocktails, there are few simpler than the Whiskey Sour. Throw together the whiskey of your choice, sugar, and citrus (usually lemon) and you’ve got yourself the beginnings of a tasty, classy drink. We had a bunch of egg whites leftover from developing our Runny Yolk Sauce, so we decided to freeze them in ice cube trays and put them to good use. And while they’re totally optional in the classic Whiskey Sour preparation, we use the whites here to get a nice, pleasing head of foam and creamy texture.
Before You Begin
This is our favorite way to use up egg whites leftover from yolk-heavy recipes, like our Runny Yolk Sauce. We freeze the whites in a standard ice cube tray and store them in a zipper-lock bag so that they are always ready to add a creamy froth to cocktails. One cube is equal to one egg white (so if you don’t have frozen whites on hand you can substitute one fresh egg white without adjusting the recipe). We prefer bourbon or rye whiskey for this recipe. While the instance of salmonella in raw egg whites is low, if you are at all concerned feel free to use pasteurized eggs. Cocktail recipes are classically presented in fluid ounces and measured with a jigger; in this recipe we’ve listed liquid ingredients in both fluid ounces and tablespoon/teaspoon measures.
Instructions
- Combine whiskey, egg white, lemon juice, sugar, and salt in cocktail shaker and vigorously shake until egg white has melted and drink is very foamy, 60 to 90 seconds.
- Add ice to cocktail shaker and vigorously shake for 30 seconds. Strain into chilled coupe or rocks glass and serve.
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