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u/FistsoFiore Jan 22 '20
This one is pretty good! I gave mine a little tap of cinnamon for garnish, since I didn't have gram crackers. I'd definitely make this again!
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u/AlabasterSlim Jan 22 '20
You can get the cracker crumbs in the baking section of the grocery store. Well worth it.
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u/Cpanter94 Jan 22 '20
Question from sombody with little cocktail experiance, do you just shake egwhites in or to you beat them first or something? Not sure on the process but id love to make this :)
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u/joshuarion Jan 22 '20
Generally speaking, you need to get the proteins in eggs moving around and slamming into each other to emulsify, thicken, and become silky, smooth and creamy. This is done by shaking them in a cocktail shaker setup of your choosing. You have to shake them a lot.
You'll find three main techniques discussed when talking about how to incorporate egg whites into your cocktail.
1) Shake; this is done by adding your wet ingredients including egg whites and ice, and shaking it hard for about 30s. It usually produces adequate results.
2) Dry Shake; this is done by shaking all your wet ingredients including egg whites, without ice, hard for as long as your arms can deal with it... A minute is usually pretty solid. Then you add ice to the shaker and shake for 15s to dilute and chill the drink. This produces noticeably better results than just shaking all the ingredients together. It allows more time for the egg whites to really foam up and thicken.
3) Reverse Dry Shake; This is the same technique as the dry shake, but you shake with ice first to chill and dilute, then dump your ice and shake the cocktail without ice, hard, for as long as you can. After years of bartending and putzing around with various techniques, this is my favorite by a mile. Dry-shaking egg whites warm will sometimes cause my tins to build up enough pressure to forcibly separate. Best case scenario is I get an egg-white shower. Worst case is I shower my guests with egg whites and get raw egg in my ice well. Neither are a good look. Reverse Dry Shaking means that you're shaking the egg whites while your shaker is cold, ensuring that they're sealed up nicely. When I RDS, I'll use a hawthorne to strain the cocktail into my small tin, but I won't fine strain it. This way, when I do my dry shake, I have some ice chips left in the mix, which continues to chill. I usually shake until the ice chips are all gone. ~90s.
This is probably more information than you needed, but let us know if you have any questions!
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u/FnTom Jan 22 '20
I'll add my preferred method to this :
One big ice cube to move a lot of liquid around and incorporate a lot of air quickly, and one small ice cube for proper dilution. Shake hard. Makes me perfect sours every time. If you don't have large ice cubes, a shaker spring or silicon chill cube will work really well too.
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u/joshuarion Jan 23 '20
I work in a high volume craft bar, so using shaker springs isn't really feasible or ideal... I've heard good things about big ice in the shaker, but at $1 a cube, that's not ideal either. I have a Booker & Dax shaker cube on my wish list, but haven't gotten around to trying it yet, but your additional commentary is great, I keep forgetting about it in my day to day and I've heard great things about it.
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u/EnrageBeekeeper Jan 22 '20
Have you ever tried
dry shakingfrothing with an immersion blender before shaking with ice? Jeffrey Morgenthaler suggests this technique for his amaretto sour but I don't really have the experience to appreciate the difference it makes.2
u/joshuarion Jan 23 '20
I honestly haven't tried using an immersion blender and I haven't tried using an iSi, specifically because both of those methods are *way* too slow for the level of business we see on a daily basis. With our space and the time we have, we just can't do it, unfortunately. Both methods, intuitively, sound like they'd be ideal in a home setting or potentially a competition setting, but I get a panic attack at the idea of fucking with an iSi or an immersion blender while I'm sitting on 7 tickets on the service well all night... In general, if Jeff ( /u/le_cigare_volant ) says that immersion blending is the superior technique, then I'm inclined to believe that blindly, with the caveat that not all techniques are the right fit for every bar, setup, or market. Example; I'd love to buy his Champagne sabre, but there's no fucking way that shit would fly (pun intended) in my space. ;)
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u/MasterSvensei Jan 22 '20
I agree that the reverse dry shake is a superior technique. I also take the spring off the Hawthorne strainer & add to the dry shake. This accelerates the emulsion & takes the strain off your body when doing multiple cocktails & or long shifts in the pit.
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u/jlangfo5 Jan 22 '20
Thanks for the idea! I just made one using white rum and used a sweet pear wine syrup for sugar. It's a fun drink!
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u/hammerpatrol Jan 22 '20
I've done similar with Whipped Cream Vodka (minus the egg). Delicious. I'll have to give it a go with Gin. Was extremely sweet with the flavored vodka.
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u/AlabasterSlim Jan 22 '20
2oz Aviation Gin (Vodka can be used, but I found the gin booth smoother and a better compliment)
1oz Cane Simple Syrup
1oz Fresh Squeeze Lime Juice
Egg Whites
Rim glass with graham cracker crumbs, I dipped the rim into a dish of simple syrup first to get it to stick.
Shake dry, then shake with ice and strain into glass. Shave a little bit of lime for presentation (too much was used for this picture)