The Whiskey Sour cocktail is an easy drinking, very delicious cocktail; it is a cocktail that is also very riffable. For awhile my favorite was the Yuzu Whiskey Sour recipe, but since I used a hard to find ingredient, Sqirl’s yuzu marmalade, making it whenever I wanted proved to be a challenge. So I raided the fridge in search of a more “everyday” ingredient: orange marmalade.
Lately I’ve been trying to get more quick recipes up on the site to balance out the more “complicated” or multi-step drinks. Both have their place, but these cocktails are ready to be whipped up in a flash. And bonus, this recipe qualifies as a brunch cocktail too!
If you’re making this at brunch and already have the eggs out, add in an egg white for that silky mouthfeel. Did you know that adding an egg white into a Whiskey Sour recipes actually makes it a “Boston Sour”? See? Very adaptable to what you’re wanting to drink on a given day.
Why add in the marmalade? Orange marmalade gives the drink a bitter punch and a more floral aroma. It also adds another flavor of sweetness to just the straight sugar. My preference here is to not double strain, as I like a peel or two in the final drink, but you can double strain if you don’t want them floating around. If you’re really into peels you can always add in an extra 1/2 teaspoon of jam. Keep in mind it will alter the final sweetness of the drink.
Ok, let’s jam on it!
Orange Marmalade Whiskey Sour
2 ounces whiskey
1 ounce freshly squeeze lemon juice
3/4 ounce simple syrup (1:1 ratio)
1 heaping bar spoon orange marmalade, Bonne Maman used here
1/2 ounce egg white, optional
If using the egg white, add all ingredients into a shaker and dry shake 20 seconds. Add ice and shake again 20 seconds. Strain into a small rocks glass or coupe.
If not using the egg white, add ice into a shaker, pour in all ingredients, and shake 20 seconds. Strain into a small rocks glass or coupe.
A few years ago I attended an event here in Los Angeles where I watched a local bartender use BEER in place of an egg white to make a cocktail vegan; it blew my mind. It even inspired me to make this Vegan Pisco Sour. The consistency, feel and look were almost identical to using an egg white, the only issue was that there was the slight presence of “beer taste”.
I haven’t used the technique too much since then though as I almost never have beer in the house. Well, I have a few bottles, but not the right kind to make this replacement (you’ll need a wheat beer). And then a few months ago I heard about another egg white replacement being used by local bartender Gabriella Mlynarczyk (also of the blog Loving Cup): aquafaba, or aguafaba. I had no idea what this mystical sounding ingredient was so I sought it out and turns out… it’s bean water.
More specifically it’s the cooking liquid from beans, and pretty much chickpeas. Recently I discovered there’s even a whole website devoted to the magic of this liquid. So if you really want to get down into the details, check that out at aquafaba.com. But here’s the gist of it from their site:
Aquafaba can be used to replace egg whites in many sweet and savory recipes. Its unique mix of starches, proteins, and other soluble plant solids which have migrated from the seeds to the water during the cooking process gives aquafaba a wide spectrum of emulsifying, foaming, binding, gelatinizing and thickening properties.
Neat, huh? Now, to make this post as useful as possible, I performed a few experiments so that I can try and answer a few questions that might come up.
First, you don’t need to cook beans from scratch constantly to have this on hand, although to me that sounds delicious. You can easily crack open a can of chickpeas, drain the liquid and reserve it in an ice cube tray, freezing for future use.
In fact, go ahead and freeze your aquafaba into 1 ounce (the equivalent of one egg white) portions right now. Unless you plan on using it all right away, there’s no reason to have it occupying space in your fridge. Microwave the frozen portion for 25 seconds, let it come to room temp and use in your cocktail. I saw no changes between the frozen aquafaba and the fresh or from can.
The color of the liquid from the home cooked beans resulted in a darker color, while the canned beans were lighter, however, no change in appearance of the cocktail was detected.
Will your cocktails taste of beans? NOPE! I cooked off a batch of dried chickpeas and while they had a pleasant nutty flavor, the cooking liquid did not impart any of that taste into my cocktail. And when I used canned chickpeas, the liquid did not taste of beans or have a metal aftertaste.
So how does a cocktail made with aquafaba compare with one made with an egg white? Guys, they’re almost identical. Let’s look at the comparison I did making a Sloe Gin Fizz below.
To test how aquafaba compares to using an egg white in a cocktail, I made two identical Sloe Gin Fizzes. The precise amounts of sloe gin, lemon juice (came from the same lemon!), and simple syrup were added to shakers within seconds and then 1 ounce of aquafaba was added to one and an egg white to the other shaker. Both were dry shaken with one ice cube, and then filled 2/3 with ice and shaken again for about 25 seconds.
When poured out, they both had a frothy head and gave about an inch and a half of head when topped with club soda. They also both passed my straw test, which means I stuck a straw in the center and it stayed there without moving.
And how did they taste? Practically the same. Neither had a taste other than sweet sloe gin and tart lemon, which is great for subbing one for the other and not affecting the taste of your cocktail. I found that the cocktail with the aquafaba had more body to the drink, while the egg white cocktail felt lighter. Then, I let the drinks sit for awhile to test how long the foam of the cocktail kept its structure. Both did dissipate, but the aquafaba held on longer than the egg white by about 15 minutes at room temperature. It kept its structure in the fridge about an hour.
This is just the beginning of the experiments. How it will work with other ingredients and spirits will require a lot more research, but that’s the fun part! I hope you guys go out and experiment too. If you’re curious about an ingredient, or have any questions about aquafaba I didn’t answer, feel free to leave a comment or reach out on social! Cheers!
Hey guys! I wrote a long, “science” laden post all about aquafaba over here and this post is where I’m sticking the recipe for properly making the cocktail. But for the short version, aquafaba is the cooking liquid from beans like chickpeas (or any neutral tasting legume) that is used in place of egg whites. Hence, a vegan cocktail (unless your bourbon is fat washed or you cooked your beans in chicken stock)!
Note: if you want to make this with an egg white, you can do a 1:1 substitution for the aquafaba. It just won’t be vegan anymore.
1-3/4 ounce sloe gin, I used Spirit Works Distillery*
3/4 ounce freshly squeezed lemon juice
1/2 ounce simple syrup (1:1 ratio)
1 ounce aquafaba, see note above
2 ounces chilled club soda, Q-Club used here
In a shaker, combine sloe gin, lemon juice, simple syrup and squafaba. Dry shake with 1 ice cube until very frothy (I find this takes anywhere from 15 -30 seconds). Then add ice until shaker is 2/3 full. Shake again to combine and chill for about 20 seconds. Strain into a highball glass and add club soda.
After what seems like years debating about the livelihood of this random tree that lives in front of our house, we finally went and had a professional diagnosis its current state. It’s confirmed: that tree is indeed diseased and dead. You’d think it would be easy to spot a dead tree, but it’s not. They look surprisingly lifelike well after they’ve ceased to be a living tree. So we had it removed along with the two lavender bushes you’ve seen star in a few drinks around here. They were also dead; we can all blame this California drought (and not my poor gardening skills).
So now we have the exciting decision to make regarding what to plant in the empty spaces. While I should be thinking cactus plants and other plants that require little water, what I really want are some fruit trees out front. And what I most want are some passion fruit trees.
Not only would I have fresh passion fruits five feet from my doorstep, but I would also have those amazing blooms that come with the trees. Have you guys ever seen one? They’re like a gaudy space alien in technicolor. I need these in my life.
If I had these trees and their fruit readily available, THIS cocktail would be the go-to cocktail around my house. Highlighting the passion fruit but balancing it out with a little sweet Meyer lemon juice and, of course, an egg white. When I developed this recipe, I was using 10 Cane Rum for the base. And then it got discontinued and I’m lamenting the fact I used up my last bottle before I found this out. Another good option is Caña Brava by the 86 Co. Or, you know, use what you like.
If I’m going to plant some passion fruit trees, I guess I’d also need a Meyer lemon tree. And a lime tree. But I think I’m getting ahead of myself. Let’s hope I can keep this one alive first.
1-1/2 ounces rum, such as Caña Brava
3/4 ounce fresh passion fruit pulp
1/2 ounce simple syrup
1/2 ounce freshly squeezed Meyer lemon juice
1 egg white
In a shaker, add rum, passion fruit pulp, simple syrup, meyer lemon juice and egg white. Dry shake, hard, for 20 seconds to get a good froth. Add ice ⅔ up shaker. Shake an additional 20 second and double strain into a chilled cocktail coupe.
Tasting notes: bright, low acidity, silky mouthfeel, passion fruit forward.
Fans of our Wine Wine Wine posts will recognize Robin N. Watts as the man behind all of our wine picks. Besides a lover of wine, Robin also is a damn fine illustrator. Find more about his illustration works at robinnwatts.tumblr.com.
A few years back I started a short series on Amaretto. See, I had acquired a bottle from somewhere (as one does), and really had no clue what to do with it. So I started scouring books and the internet in search of what to do with a bottle of Amaretto. The first drink I made was an Amaretto Sour, naturally.
But oh boy! A drink that I had mostly associated with decades past and little old ladies threw me for a loop–I loved it! It was sweet, but balanced by being also very tart so the two sorta canceled themselves out and made for a smooth, easy drinking cocktail. Alas, I forgot about making more as I kept up my search and eventually turned towards other liquors to play with. Until today, when I was craving something a little sweet and a little sour and not too boozy.
I also was staring at the extra ginger laying out that I had not yet stuck in the freezer. Sweet and sour can also use a little spice, and ginger has that edge I love in drinks. Why not add some fresh ginger in there then? Almond flavors go particularly well with wintery baking spices, so it’s a nice match to that kick found in ginger, and in the Angostura you’ll dash in.
Adding in spicy ginger automatically makes this a holiday drink (says I) and so I’ve doubled up the recipe for you and someone to sip cozily by a fire. Maybe throw on some holiday music of your choosing and break out the Ferrero Rocher balls too.
Yields 2 Cocktails
1 (1-inch) knob of ginger, peeled and cut into 1/4-inch rounds
1-3/4 ounces freshly squeezed juice from 1 lemon
2-1/4 ounces amaretto, such as Disaronno
2 dashes Angostura bitters
1 egg white
Crystallized ginger, for garnish
In a cocktail shaker, muddle the rounds of ginger with lemon juice. Add the amaretto, bitters, and egg white. Shake hard to incorporate the egg white for 20 seconds, then fill shaker 2/3 of the way with ice and shake for an additional 20 seconds. Strain drink through a standard cocktail strainer and a fine-mesh strainer into two small aperitif glasses. Garnish each glass with a piece of crystallized ginger.
Note: amaretto is not especially high in the booze department with an ABV of around 25%. So feel free to follow this up with something stronger to get the party started, or serve this at the end of your holiday meal. Ginger does make a wonderful digestive aid! And that egg white in there is for silky, silky mouthfeel. If you JUST CAN’T with the raw egg whites, feel free to leave it out.
This post is brought to you by Nielsen-Massey. Ideas are my own.
Is it too early to start thinking about Fall weather and cozy sweaters? Is it wrong that I may have turned my air conditioning down real low the other day and pretended it was cold outside? Please don’t judge. When Southern California gets its end-of-summer heat waves (that start around mid-August and go through October. Blech.), I start daydreaming pretty hard about being able to turn on my fireplace and snuggle up to it with something equally cozy.
Amaretto might not scream Autumn to you, in fact, it just might make you scream, but I’m a firm believer that a little amaretto now and then is good for you. Ever since I made myself an Amaretto Sour a few years back (on a quest to find things to do with this giant bottle I had acquired), I realized that I had been missing out on a flavor I really loved, and wouldn’t mind more of: almond. But then I went and had too much of a good thing and realized my go-to sour just wasn’t cutting it. What I needed was a little more warm, Fall flavors, and maybe a heaping helping of the unexpected. So in stepped Nielsen-Massey’s Madagascar Bourbon (my “all purpose”) vanilla beans and pure lemon extract. And a couple of N2O cartridges for good measure.
I’ve had Nielsen-Massey vanilla beans, pastes, extracts, you name it, in my pantry for over a decade now (thanks in part to my old job where I had access to the best ingredients Los Angeles chefs could get. Read why they’re a great pick here!). Today I’m excited to team up with them to bring you a cocktail using their amazing, hand picked vanilla beans.
Vanilla and almond are a great pair. I stick them in plenty of baked goods, and now I’m sticking them together in a cocktail. I’m also including an egg white, typically found in a sour, but not in your typical way.
I make no apologies on here about my love of foams in drinks. Besides looking nice, foams provide a way to suspend aromas above the drink, and also are a lovely layer to taste as well. That silky texture is your first sip before you get to the meat of the cocktail. Here, an extra boost of lemon first greets your nose before you get to the rich vanilla flecked amaretto. The foam mixes with the cocktail to cut through that richness to make the usual heavier cocktail a much lighter version.
So now you have a fun weekend DIY and a whole week to look forward to this delicious cocktail. But… if you can’t wait a week, you can always cheat with a 1/4 teaspoon of vanilla bean paste mixed into your amaretto. The flavor is not as deep as the infusion but works in a pinch!
1 cup amaretto
2 Nielsen-Massey Madagascar Bourbon vanilla beans, cut into 1” segments
Combine the amaretto and vanilla segments in an airtight container. Shake hard for 10 seconds to release some of the seeds from the pods. Let sit in a cool, dark place for 5 days. Taste test and leave for another day or two if you want an even stronger flavor. When ready, strain pods from the amaretto leaving seeds behind in the liquid. Infusion will keep for 1 year stored in a cool, dark place.
In a whip cream canister, add water, egg whites, simple syrup and lemon extract. Seal and charge with one N2O charger. Shake hard and charge with a second charger. Shake again and chill for at least an hour before using.
2 ounces vanilla-infused amaretto
1 ounce freshly squeezed lemon juice
lemon peel for garnish
In a shaker ⅔ filled with ice, add the vanilla-infused amaretto and lemon juice. Shake for 20 seconds and strain into a chilled cocktail coupe. Top with about ½” of the lemon foam. Garnish with the lemon peel.
For this cocktail I’ve also added back in a little bit of zest in the form of limes and lemons (I guess I needed some zestiness to get me through the soul crushing time known as tax season. Why haven’t I scanned any of my 2014 receipts yet?!?!) to make this a take on a sour. Juice + bitters + zest = just the right amount of punchy citrus.
I’m using vodka as a neutral base for the lemongrass flavor to shine in the infusion. There are two ways you can go about infusing a lemongrass vodka this weekend depending on how much time you want to spend. The longer, more traditional way, requires nothing but time. You chop and bruise the lemongrass, cover with vodka, and wait about 1 to 2 weeks to extract the full flavor. The second way is quite quick, seriously quick, but requires some equipment. An instantaneous infusion can be made with a whip cream canister and two N2O chargers. Extra equipment, sure, but a very immediate infusion.
Instantaneous infusions are a blessing… and a curse. There is only so much room in my home for all these infusions and I don’t think I can drink them fast enough. A sampling party may be in order soon…
Clean and remove the outer layer of the lemongrass stalks. Chop the stalks into 1 inch pieces and bruise them by crushing them with the side of your knife. Add the pieces to an airtight container and cover with the vodka. Cover and let sit at room temperature for at least 1 week up to 2 weeks. Shake daily. Taste after 1 week and continue to steep up to two weeks to desired flavor. Strain into an airtight container. Will last up to 6 months.
Alternatively, to instantaneous infuse, take chopped lemongrass and add to a whip cream canister. Pour in vodka and seal. Charge with one N2O charger. Shake well. Charge a second time with a new N2O charger. Shake well and then discharge contents into a clean, airtight container over a strainer. Infusion will last up to 6 months.
For the cocktail:
2 ounces lemongrass infused vodka (recipe above)
3/4 ounce freshly squeezed lime juice from 1 lime
1/2 ounce simple syrup
1 egg white
3 dashes lemon bitters
lime zest strips for garnish
In a shaker, add the lemongrass infused vodka, lime juice, simple syrup, and egg white. Dry shake (no ice yet) for about 30 seconds to incorporate the egg white. Add ice and then shake hard for another 30 seconds. Double strain into a cocktail glass and garnish with 3 drops of the lemon bitters topped with the lime zest.
The lemongrass is a more subdued flavor that doesn’t take over the drink or muddle the flavors but provides a subtle floral backdrop to the cocktail. There’s a nice bite from the lime juice and an egg white is added for some extra silky mouthfeel and to add a lightness to the drink. The foamy head created by dry shaking with an egg white suspends the lemon bitters above the cocktail, heightening the heavenly layers of citrus aroma.
This recipe came about in my search to find a light, refreshing cocktail that wasn’t weighed down by the usual culprit of coconut cream. However, I still found myself wanting to mimic the cream and I remembered awhile back that Todd over at Honestly Yum, did a pear foam last year that had similar structure for what I was looking for: light as air foam that still had a dense appearance. So here coconut water becomes a coconut foam. Adding the cardamom to the foam also meant getting the lovely aroma in there, but not effecting the taste profile I wanted for the cocktail under the foam. This is one of those times where I was looking to transform the drink from first sniff to last sip.
Again, as for many posts, you will need a piece of special equipment. An ISI whipped cream canister makes this fast and gives you a stable foam. I suppose you could whip this up in a stand mixer and then spoon it on your cocktail, but, well, I like an excuse to bring out the toys. All of this is available online and I’ll provide links below.
There was a possibility that this drink was going to make it on to the supper club menu, but we decided to go another direction. Also, I’d hate to ruin the surprise at the dinner when you get one!
The foam makes enough for quite a number of drinks, so if you’re having some guests by, table side foam art is highly encouraged.
Add all ingredients to a whipped cream canister. Close the canister, shake hard, charge it with a whipped cream charger and refrigerate at least one hour until ready to use. Will keep fresh for up to a week in the refrigerator.
Part 2: Make the Cocktail
2 ounces white rum, such as Selvarey*
2 ounces coconut water
1/2 ounce freshly squeezed lime juice
1/4 ounce passion fruit syrup
cardamom pod for garnish
In a cocktail shaker 2/3 filled with ice, combine rum, coconut water, lime juice and passion fruit. Shake to combine about 20 seconds and strain into a highball glass filled with ice. Using the whipped cream canister pointed straight down over the drink, add foam in a circular motion until the top of the drink is covered, about a 1/2″. Add a cardamom on top for a garnish.
Strong cardamom aroma with a hint of coconut. The cocktail itself is very light and dry. Coconut flavor sits in the back while more of the fruit notes move forward from the passionfruit and this particular rum’s flavor profile. Quite delightful.