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Step-by-step guide to batching cocktails for a crowd Step 1: Pick your cocktail ... blended, or egg-white cocktail,” says Hedges. Prep your garnishes in advance. Put out slices of citrus, swirls ...
A sour is a traditional family of mixed drinks. Sours belong to one of the old families of original cocktails and are described by Jerry Thomas in his 1862 book How to Mix Drinks. [1] Sours are mixed drinks containing a base liquor, lemon or lime juice, and a sweetener (simple syrup or orgeat syrup). [2] Egg whites are also included in some sours.
Eggs or egg whites, powdered sugar, brandy, rum: Preparation: Separate eggs. Beat egg whites until stiff. Mix egg yolks with powdered sugar. Put a spoonful of yolk mixture in cup, and mix with brandy and rum. Fold in some egg white, then add hot milk and top with more egg white. Stir gently to fold in the egg white. Top with Nutmeg.
The pisco sour has three different methods of preparation. The Peruvian pisco sour cocktail is made by mixing Peruvian pisco with Key lime juice, simple syrup, egg white, Angostura bitters (for garnish), and ice cubes. [23] The Chilean pisco sour cocktail is made by mixing Chilean Pisco with limón de Pica juice, powdered sugar, and ice cubes. [46]
In a separate bowl, whip the egg whites and nutmeg until you have peaks. Dump the mixture into the larger bowl and stir to incorporate. Seal and refrigerate until ready to serve.
The same principle can apply to cocktails, as bartender Melissa Mohle found out during a shift at The Holler in Brooklyn, New York. A customer ordered “a classic Daiquiri with Flor de Caña [rum
A recipe for the white lady made with gin, Cointreau, and fresh lemon juice appears in the Savoy Cocktail Book, published in 1930. [5] Joe Gilmore, former Head Barman at The Savoy, says this was one of Laurel and Hardy's favorite drinks. [6] Early recipes like MacElhone's and Craddock's do not have egg white as one of the recorded ingredients. [2]
As described in Sardi's Bar Guide (1988), an amaretto sour can be made with one part amaretto liqueur to two parts sour mix. The drink is mixed, served over ice, and garnished with a cherry and an orange or lemon wedge. [3] Modern recipes may include two parts amaretto, one part lemon juice, and one egg white.