Welcome • User Guide
ToS • Privacy • Canary
Donate • Bugs • License

©2024 Poal.co

1.1K
• (+10/-0)
Bourbon Sour

based off whiskey sour (liquor.com)

I always support efforts to simplify drinks... when you make 'em for yourself you don't care as much so better if the ingredients are fewer among all your favorites.

I made a double with:

4 oz bourbon
2 oz sweet/sour mix (oh man this shit was like 4 years old, but never goes bad)
1 egg white

shaker with ice 30sec
strain
let egg white foam rise, then dash bitters on that bitch

[based off whiskey sour](https://www.liquor.com/recipes/whiskey-sour/) I always support efforts to simplify drinks... when you make 'em for yourself you don't care as much so better if the ingredients are fewer among all your favorites. I made a double with: 4 oz bourbon 2 oz sweet/sour mix (oh man this shit was like 4 years old, but never goes bad) 1 egg white shaker with ice 30sec strain let egg white foam rise, then dash bitters on that bitch

(post is archived)

[–] • 2 pts

Eggwhite? dafuq? In a drink? I'm questioning that one pretty hard.

[–] • 0 pt

Pretty common in older drinks

[–] • 3 pts

I cannot imagine how this became a thing people do. Like your making a drink and think man you know what would make this better an egg. Does not compute for me.

[–] • 1 pt

I learned a phrase from my grandpa "what do you want, eggs in your beer?" As a way to say that you already have it good, what more do you want? Eggs in beer was like a working man breakfast on way home from midnight shift

[–] [deleted] • 1 pt

4oz? That's a strong drink.

[–] • 1 pt

yeah I prefer making a double and taking a while to down it, rather than making another for myself halfway through