Message 23715 of 39188 in General Discussion

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> I always thought that sours included a small amount of egg white, 
> thats what gives it the "foamy top", or am i having an off day and 
> thinking of another style of drink altogther?

No, you're exactly right, it's just that using raw egg in cocktails has fallen 
out of favor partly due to health regulations.  It's also due to the fact that 
it's so very rare to even find a bar that uses real juice and not a commercial 
sour mix, if you expect to find eggs in the bar you're dreaming (at least in 
the States).  

I prefer to use fresh juices in my cocktails but I've never minded the lack of 
foaminess that comes from using egg white or some additive in a commercial 
mix.  The cocktail still looks great and is delicious.   

> While we are on the topic, i found this recipe too, check out the 
> garnish's.
> 
> 1 1/2 oz whiskey
> 5 oz sweet and sour mix
> 1 tbsp cherry juice
> 2 squirts bitters
> 
Sounds like a cool drink but I can't see using more than 3 ounces tops of sour 
mix for that portion of whiskey.  I also like putting bitters into sours, 
particularly ones made with milder whiskeys such as Crown royal or Seagram's 
VO, but that's not something I do as a standard thing when they get ordered.