Here’s how to make a whiskey sour with egg white! The frothy foam topping is the cherry on top of this classic cocktail recipe.
When it comes to classic cocktails, there’s nothing quite like the whiskey sour. It’s sweet tart, with just enough pucker from the lemon balanced with simple syrup and a spicy bourbon finish.
In my opinion, the best way to drink a whiskey sour is with an egg white foam topping. This classic way to top drinks is perfectly safe and has been a tradition for hundreds of years! Here’s how to make my favorite whiskey sour with egg white foam topping.
5 Star Reader Review
“Absolutely delightful and SO good! Certain drinks you see the presentation and think it’ll be hard to make, and the egg foam always made me assume this. This easily took 4 min., and was worth every second. Thank you!” -BAW
Why Egg White Belongs In A Whiskey Sour
Egg whites in cocktails is an age old cocktail tradition. Bartenders have been adding egg whites to cocktails since the 1860’s. There are many classic egg white cocktails, from the Gin Fizz to the Pisco Sour. Adding egg white does two things:
It builds foam. Proteins in the egg white unfold and trap air, making a delicious frothy texture to the top of the drink.
It makes a creamy, rich flavor that’s rounder. The egg white helps to tone down the sharp citrus without adding sweetness.
Ingredients You’ll Need
The whiskey sour is an iconic drink with a long history: earliest mention of the drink was in the 1870’s. It’s on the list of International Bartender Association’s IBA official cocktails, meaning it has an official definition. While the IBA definition of a whiskey sour doesn’t include an egg white, but it’s a well known addition to sour cocktails.
When a whiskey sour recipe uses egg white, it’s also called a Boston Sour. Here’s what you need:
Whiskey: I like using bourbon, but any type of whiskey works; see below.
Lemon juice: Use fresh squeezed lemon juice for the best flavor: always. Bottled lemon juice tastes flat and dulls the foam.
Simple syrup: You can use either simple syrup (which is easy to make at home) or I sometimes use maple syrup for a rounder flavor.
Egg white: You’ll need an egg white or you can also substitute aquafaba for a vegan variation (see below).
Garnish: An orange peel and a cocktail cherry. A few drops of bitters on the foam are optional but classic.
Best Whiskey To Use
What type of whiskey to use for a whiskey sour? You can use any type. Here’s a little breakdown on what we like best:
Bourbon: My top pick: the vanilla and oak notes in bourbon whiskey are ideal. I like Bulleit Bourbon and Elijah Craig Small Batch.
Jameson Irish whiskey:Jameson is very mild and makes for an even more balanced drink (try the Jameson whiskey sour)
Rye whiskey: Rye whiskey has a spicy burn on the finish
Is It Safe To Use Raw Egg White?
If you’re worried about the safety of raw egg whites in cocktails, don’t worry! Raw egg in a cocktail is a long-standing bar practice and the risk from a fresh, refrigerated egg is low. However, the risk is not the same for everyone.
Turns out, melons, salad, and peanuts have more of a threat for salmonella than eggs! However, make sure to safely store and use eggs to minimize risk (via Food & Wine). You can also use aquafaba instead (see below).
How To Dry Shake For The Best Foam
How does an egg white turn into foam? It’s a technique called a dry shake. Here’s what to know:
Use the Dry Shake technique. Most cocktails are shaken with ice in a cocktail shaker. But in a whiskey sour with egg white, you’ll do what’s called a Dry Shake. That means you’ll shake the ingredients first without ice. Then you’ll add the ice and shake again. This results in a lovely white layer of foam on top.
There’s also a Reverse Dry Shake. Another technique gets even more foam: it’s called the Reverse Dry Shake. You shake the ingredients with ice first, then strain out the ice and shake again. This method gets it even more foamy. But we like the texture of the foam in a dry shake, and it’s most common for classic cocktails.
Egg-Free Swap: Using Aquafaba
Is there a vegan egg white substitute in cocktails? Aquafaba is the liquid that’s inside a can of chickpeas. Because it’s so starchy, it works as a binder similar to an egg.
Two tablespoons of aquafaba are equal to 1 egg white, so use that in this recipe as an egg white substitute. It makes for the same type of foam!
¾ ounce (1 ½ tablespoons) pure maple syrup (or simple syrup)
1 egg white*
Garnish: Orange peel and a cocktail cherry
Ice, for serving (optional)
Instructions
Add the whiskey, lemon juice, syrup, and egg white to a cocktail shaker without ice. Shake for 15 seconds.
Add ice to the cocktail shaker. Shake again for 30 seconds.
Strain the drink into a glass; the foam will collect at the top. Serve over ice (optional), an orange peel and a cocktail cherry.
Notes
*Substitute 2 tablespoons aquafaba (liquid from a can of chickpeas) for a vegan variation.
More Egg White Cocktails
So many other sour cocktails use the technique of an egg white foam topping! If you’re a sour fan like we are, here are a few more egg white cocktails to try:
This snickerdoodle zucchini bread combines two cozy baked goods into the perfect blend of sweet and spice! It has a warm, cinnamon-sugar twist so it tastes a bit like your favorite cookie.
If you love snickerdoodles and zucchini bread: why not enjoy both at once? Welcome to the magic of snickerdoodle zucchini bread, which became an instant favorite in our house! This loaf is moist and sweet, swirled with cinnamon and topped with crunchy cinnamon sugar so it tastes like that cozy cookie.
I originally created this recipe to use up a bunch zucchini our neighbor gave us from her garden. Since I already have recipes for zucchini bread, lemon zucchini bread, and chocolate zucchini bread, I was looking for something a little different. This sweetly spiced spin won me over completely!
5 Star Reader Reviews
“This is a delicious zucchini bread and lends itself quite nicely to the snickerdoodle flavor profile! And it’s even better on day 2 .” -Valerie
“The Snickerdoodle Zucchini bread came together so easily, and it was perfectly moist! My whole family (including two picky little kids) loved it! I will definitely be making it on repeat.” -Britney
Ingredient Notes For Snickerdoodle Zucchini Bread
Snickerdoodle zucchini bread is a simple spin on the classic zucchini bread recipe. It’s a quick bread, meaning it’s baked without yeast (like pumpkin bread, banana bread, apple bread, and others). If you love to make baked goods, it’s a fun thing to bake that feels fancier than it is! Here’s what you’ll need:
Butter and neutral oil: The combination of the two makes an ultra-moist bread. Use organic grapeseed or vegetable oil. If desired, you can substitute olive oil, though it may add a slightly bitter undertone.
Zucchini: Use a large grater to grate the zucchini. Do not squeeze out the water: you’ll need all the moisture for the bread.
Eggs, milk, flour, sugar, salt, baking powder, and baking soda: These are all the classic baking ingredients that you might already have on hand. Milk can be any type.
Cinnamon: The cinnamon here is used both in the bread and a cinnamon sugar swirl. It makes a lovely ribbon through the bread!
Cream of tartar: This is optional, but cream of tartar is classically used in snickerdoodles. If you have it on hand, it’s fun to add here: but the difference it adds is minor.
How To Make a Cinnamon Swirl
This snickerdoodle zucchini bread is special because it has a cinnamon swirl through the middle. You’ll add half the batter to the pan, top with cinnamon sugar, then add the other half of batter and more cinnamon sugar. Here’s how to make the swirl:
Insert a butter knife in the top corner of the pan so it just touches the bottom.
Draw a large S shapes across the entire pan.
Tips For Baking Snickerdoodle Zucchini Bread
Here are a few more tips for making sure this bread comes out perfectly moist:
This recipe works in a 9 x 5 inch or 8 x 4 inch loaf pan. If baking in an 8 x 4 inch pan, you may need to increase the baking time slightly.
Avoid draining or squeezing out the zucchini. This recipe is optimized to use all the liquid content in the zucchini.
Brushing with butter after baking and adding more cinnamon sugar seals the deal. This makes for the most cinnamon sugary flavor and crunchy topping.
Storing Leftovers
This snickerdoodle zucchini bread stores well. Keep it up to 3 days at room temperature wrapped in aluminum foil, 1 week refrigerated, or up to 3 months frozen.
This snickerdoodle zucchini bread combines two cozy baked goods into the perfect blend of sweet and spice! The moist zucchini bread gets a warm, cinnamon-sugar twist so it tastes a bit like your favorite cookie—but better.
2 cups shredded zucchini, packed (about 3/4 pound or 2 medium zucchini), grated with large grater
For the cinnamon sugar and topping
½ cup granulated sugar
1 teaspoon cinnamon
1 tablespoon butter
Instructions
Preheat the oven to 350°F. Butter or oil a 9 x 5-inch loaf pan.
Melt the butter, then whisk in the oil, granulated sugar, eggs, milk, vanilla, baking powder, baking soda, cream of tartar, cinnamon, and salt.
Use a spatula to mix in the flour and zucchini until just combined, mixing just until there are no longer streaks of dry ingredients.
In a small bowl, mix the 1 tsp cinnamon and ½ cup sugar for the cinnamon sugar (reserve the butter for after baking). Pour half the batter into the prepared loaf pan, then sprinkle ⅓ of the sugar mixture evenly on top. Add the other half of the batter, smoothing it with a spatula. Top with another ⅓ of the mixture. Insert a butter knife into the batter in the top corner of the pan and draw an S shapes through the pan to swirl. Reserve the remaining cinnamon sugar.
Bake 55 to 65 minutes until golden brown and the top springs back when touched (insert a toothpick into the center of the loaf: if it comes out with a few clinging crumbs, it’s done!). While the bread is still warm, melt the 1 tablespoon butter and brush it into the top of the loaf, then sprinkle on the remaining ⅓ cinnamon sugar.
Cool in the pan for 1 hour. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. The bread keeps up to 3 days at room temperature wrapped in aluminum foil, 1 week refrigerated, or up to 3 months frozen.
Notes
Use all the moisture from the zucchini in this recipe, since its liquid quantity is required for the bread (do not drain).
from A Couple Cooks https://ift.tt/iy5A2m9
The John Collins cocktail puts a bourbon spin on the classic Tom Collins! Here’s how to make this bubbly whiskey highball dink with just 4 ingredients in 5 minutes.
Here’s a fun whiskey drink that’s a spin on a classic: the John Collins cocktail! The Tom Collins is one of my very favorite classic cocktails starring gin, lemon, and simple syrup: the John version just swaps in bourbon whiskey for gin.
That means it’s essentially a sparkling whiskey sour, served with soda water in a highball glass! Bubbly and refreshing, the whiskey spin is a bit more bold than the delicately botanical gin version. It’s a fun whiskey cocktail that works for any occasion and every time I serve it, people ask for th recipe.
What’s a John Collins Cocktail?
The modern definition of a John Collins cocktail is a highball drink with whiskey, lemon juice, simple syrup, and soda water. The gin version of the drink dates back to at least 1869, supposedly named after a waiter in London by that name.
In fact, “John Collins” was the original name for the gin version of the drink. But when Jerry Thomas recorded the recipe in his popular 1876 bartending book, he changed the name to Tom Collins because the recipe called for “Old Tom gin.” Today there’s still some confusion between the two. Even the International Bartender’s Association calls the gin version the John Collins, but the modern definition most often calls for whiskey.
Ingredients You’ll Need
You only need 4 ingredients (plus ice and a garnish) for this whiskey Collins:
Bourbon whiskey: Bourbon brings sweet, oaky vanilla notes to this drink.
Lemon juice: Freshly squeezed juice is a must for the bright, citrusy flavor; avoid bottled juice.
Soda water: The bubbles make this into a tall, refreshing highball drink.
How to Make a John Collins Cocktail
The John Collins cocktail is a simple highball drink that’s easy to make at home. Like most highball cocktails, you can build the drink in the glass! That means no need for a cocktail shaker. Here’s what to do (or jump right to the recipe for quantities):
Pour whiskey, lemon juice, and simple syrup into a glass. Add ice.
Top off with soda water. Use as much as you’d like, and whatever fits in your glass.
Garnish! Top it off with a cocktail cherry and lemon wedge. If you’d like, add a fun straw!
The Best Whiskey for a John Collins
You can use any type of whiskey in a John Collins cocktail, but I think it’s best with bourbon whiskey. Bourbon gives it those classic sweet notes, with a finish of oak and vanilla. Some brands I like are Bulleit Bourbon, Elijah Craig Small Batch, Four Roses Small Batch or Woodford Reserve.
Bourbon is the most common for a John Collins, but another nice choice is Irish whiskey. It’s very mellow and melds well into the flavors for a light and refreshing drink.
Other types of whiskey like rye, Tennessee, Canadian, Scotch or Japanese whiskey work: they just bring different flavor profiles to the drink. These make a heavier and more complex drink, whereas the John Collins is known for its light effervescence. But feel free to experiment and find the whiskey that works for you.
More Collins Cocktails
The formula of spirit, lemon, simple syrup and soda water works well with just about any liquor! Here are a few more Collins cocktails you might enjoy:
Dinner party drink, since guests can build their own (no need to shake!)
Frequently Asked Questions
What’s the difference between a John Collins and a Tom Collins?
A Tom Collins is made with gin, while the John Collins is made with whiskey (usually bourbon). Everything else is the same: lemon juice, simple syrup, and soda water served in a tall glass over ice.
Why is it called a John Collins?
The name is thought to come from a waiter named John Collins who worked at a London hotel in the early 1800s. The original John Collins was a gin drink; it was renamed the Tom Collins in the 1870s after the Old Tom style of gin it used, and the “John” name eventually became attached to the whiskey version.
Can I make a John Collins without simple syrup?
Simple syrup works best for flavor, but you can use pure maple syrup or agave syrup as a substitute. Honey syrup (equal parts honey and warm water) also works and adds a cozy flavor that pairs well with bourbon.
The John Collins cocktail puts a bourbon spin on the classic Tom Collins! Here’s how to make this bubbly whiskey highball dink with just 4 ingredients in 5 minutes.
Add the bourbon whiskey, simple syrup and lemon juice to the highball glass and add ice.
Top off the glass with soda water. Garnish with a lemon wheel and cocktail cherry.
from A Couple Cooks https://ift.tt/9XwDPJ4
Tokyo Tea is a bright green spin on Long Island Iced Tea made with Midori melon liqueur. It’s sweet, citrusy, and even better than the classic!
Here’s a neon green drink that’s as eye-catching as it is delicious: Tokyo Tea! This spin on the Long Island Iced Tea stars Midori, a honeydew melon-flavored Japanese liqueur.
Reserve your judgement until you taste this one, because it is by no means a low-brow drink! As a cocktail expert, I find it refreshing and zingy, infused with intriguing flavor notes from the lemon, orange liqueur, and bright melon.
What Is a Tokyo Tea?
Tokyo Tea, aka Tokyo Iced Tea, is a spin on the ultra popular Long Island Iced Tea. This ubiquitous cocktail was invented in the 1970’s and has now been canonized by the International Bartenders Association (IBA) as a classic cocktail.
Honestly, I rarely order a Long Island Iced Tea because it’s pretty potent, but make the LIIT correctly and it actually tastes balanced and delicious. Use quality liquor, fresh citrus and higher-end Cointreau as the orange liqueur, and it’s bright, nuanced and sweet tart. Adding Midori liqueur makes it into Tokyo Tea and it actually tastes even better with a light honeydew melon nuance.
Ingredients in a Tokyo Tea
Fair warning: this drink does called for six different liquors, so it’s for those of you with a well-stocked liquor cabinet. Here’s what you need to make Tokyo Iced Tea:
Vodka: Any mid-range bottle works; I like Tito’s.
Tequila: Blanco is my go-to here, but whatever you have works.
White rum: White rum has a light flavor so it doesn’t compete with the melon.
Gin: Just a half ounce adds botanical complexity.
Cointreau: I typically use Cointreau as my orange liqueur of choice, but triple sec works too.
Fresh lemon juice: Freshly squeezed only! It makes the drink.
Midori: The star! More on this green liqueur below.
Soda water: Add a splash of bubbles to top it off.
What Is Midori?
Is it worth buying Midori for Tokyo Tea? In a word: yes! If you’re a cocktail enthusiast, it’s a fun liquor to tinker with. Here’s what I’ve learned about it:
Midori is a bright green, honeydew melon flavored Japanese liqueur. It was first released in 1964 as Hermes Melon Liqueur. It was released in the US in 1978 under the name “Midori,” the Japanese word for green.
It tastes sweet and melon-forward, with a candy-like honeydew melon flavor.
A bottle is affordable: a small bottle (375 ml) costs around $15, and a large bottle (750 ml) is about $25-30.
You can build your Tokyo Tea drink right in the glass: so you don’t have to dirty a cocktail shaker or spend time shaking! The only time involved here is measuring out each liquor. Here’s all you need to do to make this easy drink:
Stir: Pour the components into a highball glass. Add ice and stir.
Add soda water: Then top it off with soda water! No shaking required. Garnish with a cocktail cherry if you’d like.
Substitutions and Variations
The Tokyo Tea calls for a laundry list of liquor that can seem daunting! Here are a few ideas for some substitutions:
Midori: No substitute! You’ll absolutely need Midori for Tokyo Tea. If you don’t have it, go to Long Island Iced Tea instead.
Vodka: You can leave it out and double one of the other liquors.
Tequila: You can leave it out and double one of the other liquors.
White rum: Use another type of rum (aged or dark) if you don’t have white on hand. Aged adds a sophistication to the flavor. Or you can leave it out and double one of the other liquors.
Gin: You can leave it out and double one of the other liquors.
Cointreau: Want a Cointreau substitute? Use Triple Sec, Grand Marnier or Orange Curacao.
When To Serve Tokyo Iced Tea
Tokyo Iced Tea is great for sipping in summer or warm weather, but you can drink it all year round. Try it as a:
Is a Tokyo Tea stronger than a Long Island Iced Tea?
They’re comparable: both have about 4½ ounces of alcohol per drink. The Tokyo Tea can taste a bit stronger since soda water dilutes less than a full pour of cola.
What’s the difference of Tokyo Tea vs Long Island Iced Tea?
The two drinks have the same base of five liquors, lemon juice, and simple syrup. A Long Island Iced Tea is topped with cola, while a Tokyo Tea uses Midori and soda water, giving it a bright green color and sweet melon flavor.
What does a Tokyo Tea taste like?
It tastes sweet and citrusy with a honeydew melon flavor from the Midori. The lemon juice and soda water keep it refreshing.
Can I make Tokyo Tea for a crowd?
Yes! Multiply the ingredients (except soda water) and stir them together in a pitcher with ice, then pour into glasses and top each with soda water just before serving.
Pin Recipe
.” -Valerie
