Message 23716 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).  

Yeah i thought that might be the case, not just the US though i'd bet. I must 
admit i only ever carried egg white when i had a sour on the special menu, 
used to sell heaps of the an amaretto sour.

> 
> 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.  

I posted that recipe more for the garnishes than the receipe itself. I also 
like bitters in some of mine, but mushrooms?


-- 
Happy Pourin'
Bippo

www.bippo.vze.com
Over 230 recipes of shooters from around the globe.