So next time you’re making a whiskey sour with egg white, give the dry shake technique a try and enjoy the perfect foam every time! Variation: Vegan Whiskey Sour with Egg WhiteĪre you looking for a vegan alternative to egg white in your whiskey sour? Look no further than aquafaba! This liquid is found inside a can of chickpeas and acts as a binding agent similar to eggs due to its starchy nature. Not only does it create a beautiful presentation, but it also enhances the flavor and texture of the cocktail. It’s important to note that the dry shake technique requires a bit more effort than the traditional method, but the results are well worth it. However, the dry shake method is most common for classic cocktails, and it produces a texture that we find particularly appealing. This results in an even more foamy texture. With this method, you shake the ingredients with ice first, then strain out the ice and shake again. If you want even more foam, there’s another technique called the reverse dry shake.
This creates a frothy texture on top of the cocktail, making it more fun to drink and enhancing its overall flavor. This means that you’ll shake the ingredients first without ice, and then add ice and shake again. But in a whiskey sour with egg white, you’ll need to use the dry shake technique. In most cocktails, ingredients are shaken together with ice in a cocktail shaker. Have you ever wondered how bartenders achieve that beautiful white layer of foam on top of cocktails with egg whites? It’s all thanks to a technique called dry shake.
#WHISKEY SOUR VARIATIONS HOW TO#
How To Make A Whiskey Sour With Egg White
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