8 Comments

Pisco sours work great with passionfruit syrup too (hence my avatar)

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May 26, 2023Liked by Peter Suderman

Peter, I’m curious how important you’ve found it to measure the egg white. I’ve generally just used whatever comes out of 1 large egg.

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author

Good question. On many occasions when making egg white drinks, I’ve just used a white from a single egg without measuring. I still do sometimes when I’m just messing around with a new drink.

But measured egg whites seem to provide a more consistent drink in terms of texture and total volume. A larger or smaller portion won’t really change the flavor, but it will change the relatively fluffiness and the pour size. So for finalized drink specs I now tend to err on the side of a measured portion.

If you don’t measure, you’ll still end up with a tasty drink!

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Interesting! I have some that needs using so thanks for the suggestion.

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Whenever I can find some Kyoho style grapes (dark purple with thick skins that have some bitter tannin flavors), I muddle a few in a pisco sour without egg white (more grape daiquiri than whisky style sour). The pisco and fresh grapes work so well together.

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I've been using 'Ms Betters Bitters Miraculous Foamer' as a sub for all egg whites, and it turned out wonderful here too

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Love the double shake, hate the bitters on top. It melts the foam and is visually unappealing

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My first cocktail with egg whites. I thought this was great. As always, I used a 1:1 simple syrup.

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