this post was submitted on 12 Mar 2024
129 points (95.1% liked)

Asklemmy

43739 readers
2211 users here now

A loosely moderated place to ask open-ended questions

Search asklemmy ๐Ÿ”

If your post meets the following criteria, it's welcome here!

  1. Open-ended question
  2. Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
  3. Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
  4. Not ad nauseam inducing: please make sure it is a question that would be new to most members
  5. An actual topic of discussion

Looking for support?

Looking for a community?

~Icon~ ~by~ ~@Double_[email protected]~

founded 5 years ago
MODERATORS
 

Or what has been your go to lately? I'm usually a whiskey and ginger kinda guy but I'm trying to branch out a little these days. What're you drinking?

Currently sipping on a Paloma:

  • 1.5 oz Tequila (blanco)
  • .5oz lime juice
  • 4 oz Grapefruit soda (Jarritos today)
  • Pinch of salt
you are viewing a single comment's thread
view the rest of the comments
[โ€“] [email protected] 2 points 7 months ago (1 children)

Whiskey sour (use egg white)

I've never heard of putting an egg white in those. What does that do?

[โ€“] [email protected] 4 points 7 months ago (1 children)

Adds texture, almost creamy. Shake the hell out of the drink until it gets a nice foam topping.

[โ€“] [email protected] 2 points 7 months ago (3 children)

That sounds pretty gross to be honest. Is it like meringue?

[โ€“] [email protected] 1 points 7 months ago* (last edited 7 months ago)

You can use Acquafaba instead (chick pea water). That actually works at least just as well, no taste, perfect texture. Many barkeeps prefer it from what I hear.

[โ€“] [email protected] 1 points 7 months ago

Try it before deciding. It's really good. Dry shake first, then put ice and shake again. I'll take a whiskey sour any way someone wants to make it, but for an amaretto/bourbon sour an egg white is essential, it is so much better with it than without.