The 101 Behind Adding Egg Whites To Whisky Sour: Should You Use It?
Whisky sour is a classic recipe which blends a good quality bourbon or rye with a bit of lemon juice and simple syrup. It is a slightly inventive spin on the old fashioned cocktail and the element which adds that elevated layer into the recipe is a light foam on the surface of the cocktail achieved by adding to it some egg whites.
Infusing egg whites in cocktails is hardly a new phenomenon. Several whisky cocktails are often prepared using egg whites to bring into them a delightful foamy layer that adds more texture to a relatively simple recipe. Moreover, egg whites triumph over any other foamy ingredient because they have a very subtle taste of their own which does not interfere with any of the other cocktail ingredients used to make a particular blend.
Mixologists have been using egg whites in a whisky sour recipe for decades because this particular ingredient adds a rich and creamy layer to the cocktail and helps to balance its more potent notes by becoming a foamy addition that tapers down some of the blend’s bolder alcoholic notes. Inevitably, there is a science involved in using egg whites in a whisky sour that leads to the foamy layer which is characteristic of this particular cocktail blend.
The Denaturation Process
One of the processes that occurs when egg whites are prepped for being added to cocktails is that of denaturation. When the drink is shaken after adding them to a cocktail shaker, they release these elements which trap air to create a very stable foam.
These bubbles sit on the top of the cocktail giving the whisky sour its signature foamy top layer. Such a foam that is created using the denaturation process lasts a long time and retains its texture so you can enjoy a classic whisky sour as a sipping drink for hours without feeling the mixture to be too diluted.
The Process Of Emulsification
Another role that egg whites play while crafting the whisky cocktail is that of emulsification.
This, essentially, refers to a method that binds all the flavourful ingredients like whisky, lime juice and simple syrup together in such a way that they become a very smooth and uniform blend.
Such an emulsification process also contributes to the overall creamy and indulgent texture of the cocktail and gives it a very finished quality. Undoubtedly, adding egg whites to whisky sour has made this cocktail a sheer sophisticated mix that can be savoured at an elegant cocktail party.
Incorporating Egg Whites In Whisky Sour
When you are using egg whites in a whisky sour cocktail, it is essential to follow certain steps which ensure that you can extract the most out of their textural possibilities. This involves giving the drink a dual shake, first a dry one and next a wet shake. The former refers to blending all the ingredients together and shaking them without the addition of ice. This ensures that all the properties of the egg whites are released properly giving rise to a stable and voluminous foam that will layer the top of the cocktail.
The next step involves adding ice to the drink and giving it a wet shake to further emulsify the ingredients. Ice will ensure that all the processes gone into preparing the blend retain their effect and bind the different elements of the drink together. It will also hold the foam in place so that when you pour the drink into a rocks glass, the foamy layer will rise above the cocktail to give it a very inviting look.
You can garnish this classic whisky sour cocktail with an orange peel or a lemon wedge to bring in that citrusy element into the drink which will release a slightly tangy and bitter quality into the mix.
The science of adding egg whites to a whisky sour cocktail is a simple one, that of introducing a foamy texture to an otherwise straightforward concoction. Next time you prepare a rendition of this drink, give egg whites a shot to achieve that inviting foamy layer which has made this cocktail a bartender’s delight.
