BOURBON SOUR WITH EGG WHITE RECIPES

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WHISKY SOUR | DRINKS RECIPES | DRINKS TUBE



Whisky Sour | Drinks Recipes | Drinks Tube image

The lemon in this whisky recipe rounds off the alcohol and gives it an edgy sharpness. Simple and sophisticated

Number Of Ingredients 5

2 parts bourbon
1 part lemon juice
½ part sugar syrup
½ part egg white
cubed ice

Steps:

  • 1. Put ice and all of the ingredients into a shaker and shake hard for about 20 seconds to chill the liquid really well 2. Strain the mix into a glass filled with ice and garnish with the cherry and orange slice

Nutrition Facts : Calories 159 calories, FatContent 0 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 2.8 g protein, CarbohydrateContent 9.9 g carbohydrate, SugarContent 9.9 g sugar, SodiumContent 0.1 g salt, FiberContent 0 g fibre

AMARETTO SOUR RECIPE - NYT COOKING



Amaretto Sour Recipe - NYT Cooking image

Jeffrey Morgenthaler, the bar manager of Pépé Le Moko and Clyde Common in Portland, Ore., enjoyed amaretto sours as a young man. As a bartender, he embarked on a project to make a better version of this often-mocked drink, which was typically composed of just amaretto and sour mix. He boosted the alcoholic strength by mixing in nearly a full ounce of overproof bourbon, replaced the sour mix with real lemon juice and added an egg white — a common ingredient in many sour recipes from the past. Given all the alterations, he might have given the cocktail a new name, but decided against that. “There wouldn’t have been any point,” he said. “There’s a big difference between if I took this drink and made it good, and if I invented a new drink with amaretto. The latter wouldn’t have the same gravitas.”

Provided by Robert Simonson

Yield 1 drink

Number Of Ingredients 7

1 1/2 ounces amaretto
3/4 ounce cask-proof bourbon, such as Booker’s
1 ounce fresh lemon juice
1 teaspoon rich simple syrup (2 parts sugar to 1 part water; see note)
1/2 ounce egg white, beaten
Lemon twist, for garnish
Brandied cherries, for garnish

Steps:

  • Combine the amaretto, bourbon, lemon juice, simple syrup and egg white in a cocktail shaker and shake without ice, about 10 seconds, to integrate. Add ice and shake until chilled, about 15 seconds. Strain over fresh ice in an old-fashioned glass. Garnish with the lemon peel and brandied cherries.

Nutrition Facts : @context http//schema.org, Calories 215, UnsaturatedFatContent 0 grams, CarbohydrateContent 21 grams, FatContent 0 grams, FiberContent 0 grams, ProteinContent 2 grams, SaturatedFatContent 0 grams, SodiumContent 31 milligrams, SugarContent 19 grams

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AMARETTO SOUR RECIPE - NYT COOKING
Jeffrey Morgenthaler, the bar manager of Pépé Le Moko and Clyde Common in Portland, Ore., enjoyed amaretto sours as a young man. As a bartender, he embarked on a project to make a better version of this often-mocked drink, which was typically composed of just amaretto and sour mix. He boosted the alcoholic strength by mixing in nearly a full ounce of overproof bourbon, replaced the sour mix with real lemon juice and added an egg white — a common ingredient in many sour recipes from the past. Given all the alterations, he might have given the cocktail a new name, but decided against that. “There wouldn’t have been any point,” he said. “There’s a big difference between if I took this drink and made it good, and if I invented a new drink with amaretto. The latter wouldn’t have the same gravitas.”
From cooking.nytimes.com
Reviews 5
Calories 215 per serving
  • Combine the amaretto, bourbon, lemon juice, simple syrup and egg white in a cocktail shaker and shake without ice, about 10 seconds, to integrate. Add ice and shake until chilled, about 15 seconds. Strain over fresh ice in an old-fashioned glass. Garnish with the lemon peel and brandied cherries.
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This classic drink belongs to the sour category of cocktails and can be made with or without egg white. I prefer it with egg white, for a silky texture and a more balanced, well-rounded drink.
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  • Strain the whiskey sour into a rocks glass using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well.
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The aroma of this pie baking in my farm kitchen oven reminds me of my dear grandma, who made this pretty pie for special occasions. —Beverly Medalen, Willow City, North Dakota
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WHISKEY SOUR RECIPE - BBC FOOD
This classic drink belongs to the sour category of cocktails and can be made with or without egg white. I prefer it with egg white, for a silky texture and a more balanced, well-rounded drink.
From bbc.co.uk
Reviews 5
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  • Strain the whiskey sour into a rocks glass using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well.
See details


GRANDMA'S SOUR CREAM RAISIN PIE RECIPE: HOW TO MAKE IT
The aroma of this pie baking in my farm kitchen oven reminds me of my dear grandma, who made this pretty pie for special occasions. —Beverly Medalen, Willow City, North Dakota
From tasteofhome.com
Reviews 4.7
Total Time 40 minutes
Category Desserts
Calories 381 calories per serving
  • In a small saucepan, place raisins and enough water to cover; bring to a boil. Remove from the heat; set aside. , In a large saucepan, combine the sugar, cornstarch, salt, cloves and cinnamon. Stir in sour cream and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat., Drain raisins, reserving 1/2 cup liquid. Gently stir liquid into filling. Add raisins, and nuts if desired. Pour into pie crust. , For meringue, in a small bowl, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edge to crust. , Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftovers.
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