Returned 16 result(s) for "Egg White"; page 1 of 2.
The Amaretto Sour is a highly requested cocktail made in a variation of ways; our way is the Jeffrey Morgenthaler design.
Notes:
Beautiful almond and oak flavor with an off-dry finish that lingers with amaretto.
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A sour is a basic cocktail in which you bring sweet and sour together, historically, and add a core spirit. In this case, we're using a liqueur: Aperol.
Notes:
A mild sweet citrus fruit, sour bite and a dry finish. Very delicious flavor.
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This cocktail is also documented in the 1931 publication Old Waldorf Bar Days by Albert Stevens Crockett (page 127). In this publication, the cocktail was designed as a rum-based recipe with a bit of grenadine.
Notes:
Raspberry sweetness mingled with floral juniper with a light dry citrus mid-palate that finishes sweet and silky with raspberries and gin.
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Take a classic gin sour and bring in some cucumber and you've got a cucumber gin sour!
Notes:
Green celery cucumber notes, floral aroma with a off-dry finish.
The Gin Campari Sour makes a good valentine's day cocktail as it comes in pink, has a sour tart bite and a lingering bitter.
Notes:
Traditional sour flavor balanced against a lingering light bitter bite
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The original Gin Fizz recipe was published in 1862 by Jerry Thomas, The Bartender’s Guide: How To Mix Drinks. Similar to that of a Gin Fix but with less ice and more fizz (carbonation).
Notes:
Smooth and silky lemon flavor with muted notes of juniper and a dry finish
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Apparently this 1870's cocktail was first called the Continental Sour and eventually Southern Whiskey Sour before finally being dubbed the New York Sour.
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Smooth flavor, dry finish. Lightly fruity red wine against oak-driven flavor profile with a nice acidity.
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A cocktail design of Peruvian origin, often seen in Chili, Peru and other South American countries. Like most core spirits, even a Pisco needs a sour design.
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Light, dry with citrus and grape-like flavor
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Created in 1888 by Henry Charles “Carl” Ramos at the Imperial Cabinet Saloon in New Orleans. This drink is synonymous with New Orleans, and is supposed to be shaken for 12 to 15 minutes. This raises the price at the bar and consumes a lot of bartender time.
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Pure herbal gin and citrus forward flavor and aroma
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The Rattlesnake, a cocktail that resembles a rye whiskey sour (or Boston sour) with a bit of absinthe.
Notes:
Rye whiskey spice, black licorice with an off-dry finish.
The "fizz" has existed since 1887 when Jerry Thomas penned his fizz recipes; one can technically turn anything into a fizz, even sloe berry gin, so here you go...a recipe dating to the 1880's with a spirit that matches it in age.
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Dry berry flavor, brown sugar with a light off-dry and tart finish.
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This cocktail, created by Liz Martinez at the Purple Pig showcases what you can do with a "sour" cocktail while keeping with the Mezcal trend. This drink explains why Mezcal is a versatile spirit.
Notes:
A dry citrus flavor, a good blend of smoke and sour that lingers; a slight hint of herbal bitterness in the mid-palate.
The history behind this dates back to the first category of 'sour' and has been modified a bit to be more interesting and fun. This fits more of a "Boston Sour" (whiskey sour with egg white) but with Tequila and sugar/citrus/bitters that pair against the flavor of tequila.
Notes:
Lightly dry citrus meets agave with cinnamon spice, cacao and lingering tequila.
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The whiskey sour, a basic sour cocktail ratio with your favorite whiskey, could also be considered a 'Boston Sour' with the inclusion of egg white.
Notes:
A mingling of citrus and whiskey and a silky smooth texture that ends off-dry.
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This drink’s origin lands somewhere between 1919 and 1930 and has a few folks crediting themselves with its creation. Harry McElhone lays claim to its initial invention at London’s Ciro Club in 1919 while Harry Craddock documented it in his 1930’s Savoy Cocktail Book from the American Bar in London.
Notes:
Smooth timid start of citrus, growing juniper mid-palate mingled with lemon with a dry citrus finish.
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