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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.
“Once you add the fresh juice, the mix won’t last longer than a day, as the fresh citrus tends to oxidize and change the flavors of the drink,” he says. Step 2: Customize it
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 Peruvian pisco sour uses Peruvian pisco and adds freshly squeezed lime juice, simple syrup, ice, egg white, and Angostura bitters. The Chilean version is similar, but uses Chilean pisco and Pica lime, and excludes the bitters and egg white. Other variants of the cocktail include those created with fruits like pineapple or plants such as ...
Even if eggnog is not your favorite drink, it is traditional to have on Christmas. That's why we're making it something you'll actually enjoy.
Sometimes, an egg white is included, which is sometimes called a Boston sour. When the whiskey used is a Scotch, it is called a Scotch sour. With a few bar spoons of full-bodied red wine floated on top, it is usually referred to as a New York sour. It is shaken and served either straight up or over ice.
The cocktail sometimes also includes additional ingredients, for example egg white, sugar, cream, or creme de menthe. [3] The classic concoction is most commonly served in a martini cocktail glass. When an egg white is added a champagne coupe is preferable; the silky foam clings more pleasingly to the curved glass.
Much of the time, a recipe will provide certain cues and reminders of the places where these details of ingredient chemistry really matter, like when a recipe calls for a select number of "large ...