Back in the dark days of college, I drank whiskey sours. They were fast and easy, tart and sweet and boozy all at once. But they weren't really whiskey sours. Sure, there was whiskey, probably Jim Beam. And there was something sour and sweet, but it came from a packet and I for one have no idea what was in it. I shudder to even think on it now. Dark days indeed!
A change came in my own drinking habits around six or so years ago. It all began with an appreciation for fresh-sqeezed juices in a cocktail. It sounds oh so simple now. I also learned that simple syrup is really, well, simple to make. Whiskey sours were forever changed, but tasty as they were, they really didn't match up well against other sour drinks that had made it into the usual rotation--South Sides, French 75s, Daiquiris, Mojitos. Until last summer, I don't think I had made or ordered a whiskey sour in over five years, and it might have been longer. But that was before I had made that one last jump to become a real cocktail enthusiast: I had to tackle the egg.
The Pink Lady was the first drink I ordered that included an egg white. It changed my mind about drinking cocktails containing eggs. It is safe to say it changed my mind about eggs in general, but that is a longer tale. Soon thereafter, I embarked on my own egg white adventure and made a whiskey sour. I shook that shaker without and with ice, and until my arms hurt. The conclusion was: Wow! Without the egg, the whiskey sour is refreshing and tasty. But what this drink gains from the egg white is an incredible velvety texture and this luscious foam. Everything I had previously thought about the whiskey sour changed.
Twelve Mile Limit
2 years ago