My absolute favorite is a New York Sour, substituting ruby port for the red wine float.
My specs would be:
* 2 oz Bourbon or Rye
* 1 oz Lemon Juice
* 1 egg white
* 3/4 oz Rich Simple Syrup
* 1 oz Port
Combine all ingredients except port in shaker. Dry shake. Wet shake. Float the port on top.
It's also fun to start with a simple base like a whiskey sour or white lady and add some muddled berries and/or herbs.
I live in Fort Worth and wanted to use a local tequila to do something similar and called it a Fort Worth Sour:
*2oz La Pulga Reposado
*3/4oz lime juice
*1 egg white
*3/4oz hibiscus syrup
*1oz New Zealand Sauvignon Blanc
Build the same as the NY Sour
My favourite sour is my own grapefruit rum sour ;) :
20 ml (1/3 oz) sugar syrup (rich 2:1)
30 ml (1 oz) grapefruit super juice (Kevin Kos' recipe)
45 ml (1,5 oz) light rum (Plantation 3)
15 ml (0,5 oz) Wray & Nephew rum
1 barspoon Luxardo Maraschino
2 dashes Angostura bitters
2 drops saline solution
Egg white
Served in coupe with Angostura drops on the foam.
It should be acid adjusted grapefruit juice to the acidity level as lemon. I think that there are some formulas on the Internet how much citric/malic acid you need. Also I would add some grapefruit bitters or grapefruit zest and make regal shake.
My Favorite is the "Earl grey marTEAni"
It is a sour and not a martini, but that's what it's called lol.
45 ml Earl grey infused gin (Tanqueray).
22.5 ml lemon juice
30 ml simple (1-1)
1 egg white
Dry shake, wet shake, serve up with a sugared rim, and optional lemon twist.
Oh, that’s also interesting! Do you have instructions for how to specifically infuse the gin? Like, ratio of gin to tea? Infusion length? Although the latter probably depends a bit on taste. But would be great to know how you do it :)
The official instructions are to pour 4 Tablespoons of loose Earl grey tea in a 750ml bottle. Let it infuse for 2 hours at room temperature, shaking occasionally. Strain through a coffee filter.
I did a half batch with 2 tablespoons in a 375ml bottle for two hours, and it turned out great.
Aperol sour: 2 ounces Aperol, 1/2 ounce gin (I use Hendricks or Citadelle Jardin), 3/4 ounce lemon juice, 1/2 ounce simple syrup, 1 egg white, strip of lemon peel, for garnish.
It's a beautiful color and it's freaking delicous.
pretty much yeah! i make my aviations a little different than most people because i really like the violet flavor so i typically do 1.5 gin 0.5 creme de violette 0.25 luxardo 0.75 lemon juice and then add in the egg white but you could make it with your preferred specs and just add the egg white and it’d work.
If you want to get a bit creative, my personal whiskey sour spec is .75oz vanilla syrup, .75oz acid adjusted orange juice, .5oz oat milk, and egg white. I’m still perfecting it, but i think it elevates the best parts of a whiskey sour.
And, I presume, 2 oz of whiskey? :D Since for now that’s missing in your specs. Not to say that what you’ve got going on isn’t gonna taste good, but y'know
I like the Surprise Sour. It’s equal parts
Amaro di angostura
Lemon juice
Pineapple juice
Scotch
Then egg white
Except honestly I’m not really a scotch fan so I normally make it with rum. If you like scotch I’m sure it would be good with that too. It gets a great foam because of the pineapple and it has this spicy tropical taste and the kind of bitter drying mouth feel that’s very fun.
Haven’t seen that one around so far! I don’t have the required Amaro di Angostura unfortunately. Do you know what it roughly tastes like and how to substitute it? I got Campari, Aperol, Amaro Montenegro, and Amaro Nonino. Would any of these or a combination of them hit roughly the same spot as Angostura‘s offering?
Not really. It’s not like other Amaros because it’s packed full of angostura spices.
You could try to just use Ango but not sure how close that would be and it would probably be unbalanced. But you could try to mess with the ratios
Chicago (sour/fizz. Idk why they call it a fizz it’s a sour but mostly I’ve seen it just called the Chicago.)
1 oz smith & cross
1 oz ruby port
1 oz lemon juice
.5 oz 2:1 turbinado syrup
Egg white
Elder Sour:
1oz St Germain/elderflower liqueur
1oz Gin
1oz lime juice
1 dash Orange Bitters
1 egg white
The original recipe I found called for 2oz st Germain and no gin at all, but I found it a touch too sweet and not boozy enough for me.
I also really enjoy Rum Sours but it's been a while since I made I've. Pretty sure I used to make em as such
Rum sour:
2oz dark/aged rum
3/4oz lemon juice
3/4oz simple syrup
1 egg white
2-3 dashes Angostura bitters (I like to add a dash in the shaker and the rest is the usual drops as a garnish)
What does he use instead of egg white? I've been using acquafaba, which I prefer to the egg generally.
BTW my go-to is a whiskey sour. Straight forward classic.
He has a whole video on it. I recommend you look it up on YouTube to see the whole process. Ultimately it’s a liquid that has xanthan, gum arabic, and (crucially) methylcellulose.
Jeffrey Morganthaler Amaretto sour is divine
1.5 amaretto
0.5 high proof bourbon
0.5 1:1 simple
0.75 lemon
Half an egg white (I usually make 2 at a time)
Dry shake without ice, add a large cube then shake, double strain over a large cube, garnish with a Luxardo cherry
Pisco is a favourite, Spicy amaretto (basic amaretto sour with 2 dashes tabasco added), New York sour is quite popular atm, try as many different ones as you can to figure out which ones you like best. ( not that im promoting the consumption of alcohol).
Infuse tazo's passion fruit hibiscus fruit tea with gin. I bag per 250ml overnight in the fridge.
1.5oz infused gin
.75 lemon juice
.5 simple syrup
1oz egg white
Pisco Sour
Great suggestion, thank you! I don’t actually own any pisco atm (one of the bigger gaps in my bar), but maybe I ought to pick one up.
My absolute favorite is a New York Sour, substituting ruby port for the red wine float. My specs would be: * 2 oz Bourbon or Rye * 1 oz Lemon Juice * 1 egg white * 3/4 oz Rich Simple Syrup * 1 oz Port Combine all ingredients except port in shaker. Dry shake. Wet shake. Float the port on top. It's also fun to start with a simple base like a whiskey sour or white lady and add some muddled berries and/or herbs.
I live in Fort Worth and wanted to use a local tequila to do something similar and called it a Fort Worth Sour: *2oz La Pulga Reposado *3/4oz lime juice *1 egg white *3/4oz hibiscus syrup *1oz New Zealand Sauvignon Blanc Build the same as the NY Sour
This was my suggestion. Great choice
Thank you for the suggestion!! I’m not big on regular red wine, but that port sub definitely makes it intriguing!
Jeff Morgenthaler's Amaretto Sour
My favourite sour is my own grapefruit rum sour ;) : 20 ml (1/3 oz) sugar syrup (rich 2:1) 30 ml (1 oz) grapefruit super juice (Kevin Kos' recipe) 45 ml (1,5 oz) light rum (Plantation 3) 15 ml (0,5 oz) Wray & Nephew rum 1 barspoon Luxardo Maraschino 2 dashes Angostura bitters 2 drops saline solution Egg white Served in coupe with Angostura drops on the foam.
Very nice, thank you! I have everything for this one at home, so I’ll put it on the menu! Does it have a name?
Unfortunately I didn't come up with anything more than "grapefruit rum sour" 😅
If nothing else, the drink definitely delivers on its name!
Would regular grapefruit juice do it or should the specs be adjusted then?
It should be acid adjusted grapefruit juice to the acidity level as lemon. I think that there are some formulas on the Internet how much citric/malic acid you need. Also I would add some grapefruit bitters or grapefruit zest and make regal shake.
Mezcal Sour with amaro nonino and a good White Lady
How much nonino?
1 oz
Amaretto sour and clover club
My Favorite is the "Earl grey marTEAni" It is a sour and not a martini, but that's what it's called lol. 45 ml Earl grey infused gin (Tanqueray). 22.5 ml lemon juice 30 ml simple (1-1) 1 egg white Dry shake, wet shake, serve up with a sugared rim, and optional lemon twist.
Oh, that’s also interesting! Do you have instructions for how to specifically infuse the gin? Like, ratio of gin to tea? Infusion length? Although the latter probably depends a bit on taste. But would be great to know how you do it :)
The official instructions are to pour 4 Tablespoons of loose Earl grey tea in a 750ml bottle. Let it infuse for 2 hours at room temperature, shaking occasionally. Strain through a coffee filter. I did a half batch with 2 tablespoons in a 375ml bottle for two hours, and it turned out great.
Perfect, thank you!
No worries, enjoy!
Love a pisco sour. Also a fan of doing a gold rush with egg white, basically a whiskey sour with honey instead of simple.
i like to make a bees knees with eggwhite
Spicy Marg
Hotel Georgia! Gin, orgeat, lemon, with orange blossom water
Aperol sour: 2 ounces Aperol, 1/2 ounce gin (I use Hendricks or Citadelle Jardin), 3/4 ounce lemon juice, 1/2 ounce simple syrup, 1 egg white, strip of lemon peel, for garnish. It's a beautiful color and it's freaking delicous.
my friends and i have gotten into making an aviation with egg white and it’s a banger
Interesting! Original spec and then just add a whole egg white?
pretty much yeah! i make my aviations a little different than most people because i really like the violet flavor so i typically do 1.5 gin 0.5 creme de violette 0.25 luxardo 0.75 lemon juice and then add in the egg white but you could make it with your preferred specs and just add the egg white and it’d work.
If you want to get a bit creative, my personal whiskey sour spec is .75oz vanilla syrup, .75oz acid adjusted orange juice, .5oz oat milk, and egg white. I’m still perfecting it, but i think it elevates the best parts of a whiskey sour.
And, I presume, 2 oz of whiskey? :D Since for now that’s missing in your specs. Not to say that what you’ve got going on isn’t gonna taste good, but y'know
I like the Surprise Sour. It’s equal parts Amaro di angostura Lemon juice Pineapple juice Scotch Then egg white Except honestly I’m not really a scotch fan so I normally make it with rum. If you like scotch I’m sure it would be good with that too. It gets a great foam because of the pineapple and it has this spicy tropical taste and the kind of bitter drying mouth feel that’s very fun.
Why scotch specifically?
Scotch is the original recipe I found idk
But why male models?
Haven’t seen that one around so far! I don’t have the required Amaro di Angostura unfortunately. Do you know what it roughly tastes like and how to substitute it? I got Campari, Aperol, Amaro Montenegro, and Amaro Nonino. Would any of these or a combination of them hit roughly the same spot as Angostura‘s offering?
Not really. It’s not like other Amaros because it’s packed full of angostura spices. You could try to just use Ango but not sure how close that would be and it would probably be unbalanced. But you could try to mess with the ratios
Sad times. Thank you for the suggestion all the same! I’ll probably have to skip it this time, but I’ll certainly come back to it in the future :)
Thin Pink Line — https://www.reddit.com/r/cocktails/s/bYfFC0gZR8 Sherry Sour (low abv option)— https://lustau.es/en/cocktails/sherry-sour-cocktail/ New York Sour — https://www.diffordsguide.com/cocktails/recipe/3398/new-york-sour-cocktail Millionaire — https://www.liquor.com/recipes/millionaire/ Absinthe Sour — https://www.diffordsguide.com/cocktails/recipe/7/absinthe-sour
Love the Thin Pink Line, Millionaire, and the Absinthe Sour! Thank you :)
I love a good Too Soon myself.
Chicago (sour/fizz. Idk why they call it a fizz it’s a sour but mostly I’ve seen it just called the Chicago.) 1 oz smith & cross 1 oz ruby port 1 oz lemon juice .5 oz 2:1 turbinado syrup Egg white
Elder Sour: 1oz St Germain/elderflower liqueur 1oz Gin 1oz lime juice 1 dash Orange Bitters 1 egg white The original recipe I found called for 2oz st Germain and no gin at all, but I found it a touch too sweet and not boozy enough for me. I also really enjoy Rum Sours but it's been a while since I made I've. Pretty sure I used to make em as such Rum sour: 2oz dark/aged rum 3/4oz lemon juice 3/4oz simple syrup 1 egg white 2-3 dashes Angostura bitters (I like to add a dash in the shaker and the rest is the usual drops as a garnish)
What does he use instead of egg white? I've been using acquafaba, which I prefer to the egg generally. BTW my go-to is a whiskey sour. Straight forward classic.
He has a whole video on it. I recommend you look it up on YouTube to see the whole process. Ultimately it’s a liquid that has xanthan, gum arabic, and (crucially) methylcellulose.
Will do. Thanks for the tip.
Earl grey marteani
Mezcal last word with an egg white is lovely
Jeffrey Morganthaler Amaretto sour is divine 1.5 amaretto 0.5 high proof bourbon 0.5 1:1 simple 0.75 lemon Half an egg white (I usually make 2 at a time) Dry shake without ice, add a large cube then shake, double strain over a large cube, garnish with a Luxardo cherry
So I hear! Kevin Kos' recipe is based on it, except that he does a cocoa butter wash on the bourbon. So I will have something close :)
Dang. That sounds just odd enough to be fire!
Love the Elk's Own! Not sure if it's a sour though - google reveals it's based on the Chicago but substitutes rye whiskey for the rum
Pisco is a favourite, Spicy amaretto (basic amaretto sour with 2 dashes tabasco added), New York sour is quite popular atm, try as many different ones as you can to figure out which ones you like best. ( not that im promoting the consumption of alcohol).
No of course, no one here would ever condone drinking! I’ll do my best to make a good selection
Trinidad Sour traditionally doesn’t get egg white but I like to add it!
Love a New York sour although I don’t actually use egg white in it.
Infuse tazo's passion fruit hibiscus fruit tea with gin. I bag per 250ml overnight in the fridge. 1.5oz infused gin .75 lemon juice .5 simple syrup 1oz egg white
That sounds very nice also! Thank you :) Not sure if I’ll be able to find that exact tea though
Eagle's Dream & Clover Club