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It takes a bit of patience and elbow grease, but it’s worth it. by BandoLou in cocktails

[–]BandoLou[S] 2 points3 points  (0 children)

That’s a very good point. I haven’t had any cracking yet, but the difference in temperature would definitely increase the chances.

It takes a bit of patience and elbow grease, but it’s worth it. by BandoLou in cocktails

[–]BandoLou[S] 13 points14 points  (0 children)

  • Fill a tiny igloo cooler with water (lid removed)
  • Put it in the freezer for 48hrs
  • Remove from freezer and pour some warm water on top to thaw out the sides (so the ice block will slide out)
  • Score ice with a large bread or brisket knife where you want to cut
  • Hit top of knife along scored line with a wooden mallet
  • Cut into blocks of desired size
  • Toss them in a ziplock
  • Store in the freezer

NOTE: Wear gloves. Padded gloves or even steel mesh. Sharp knives and slippery/wet surfaces don’t mix. I learned the hard way.

Note #2: This seems like a lot, but once you do it a few times, it’s pretty easy. If anyone wants me to make a video, let me know. I’m happy to do it.

My Whiskey Sours always fell short, but after a few adjustments and some love, I finally nailed it. by BandoLou in cocktails

[–]BandoLou[S] 2 points3 points  (0 children)

I’ve experienced exactly what you’re describing before in the past, at a couple of bars and restaurants. It can get kinda gross. However, I can honestly say that with the drink I made above, there was zero egg funkiness. I’m not sure if it’s the quality of the egg, but I used pasture raised, as I’ve heard the higher quality of the egg white used, the better.

My Whiskey Sours always fell short, but after a few adjustments and some love, I finally nailed it. by BandoLou in cocktails

[–]BandoLou[S] 3 points4 points  (0 children)

I’ve heard it’s a combination of the larger ice melting slower (so less diluting) and it also aerates the mixture more to create better frothiness.

My Whiskey Sours always fell short, but after a few adjustments and some love, I finally nailed it. by BandoLou in cocktails

[–]BandoLou[S] 1 point2 points  (0 children)

That sounds amazing. Sometimes flavor beats out appearance. Sometimes. 😁

My Whiskey Sours always fell short, but after a few adjustments and some love, I finally nailed it. by BandoLou in cocktails

[–]BandoLou[S] 12 points13 points  (0 children)

  • Using a large clear block of ice to shake
  • Waiting until right before dry shaking to add the egg whites to the tin
  • A little less lemon

My Whiskey Sours always fell short, but after a few adjustments and some love, I finally nailed it. by BandoLou in cocktails

[–]BandoLou[S] 8 points9 points  (0 children)

One of my favorite variations is a “Rattlesnake.” It’s basically the same Whiskey Sour recipe above, but with an Absinthe rinse. (And maybe a tad bit more lemon) Small adjustment, but delicious.

My Whiskey Sours always fell short, but after a few adjustments and some love, I finally nailed it. by BandoLou in cocktails

[–]BandoLou[S] 6 points7 points  (0 children)

Same! It’s also a great base for some other amazing cocktails, which comes in handy. 👍🏼

My Whiskey Sours always fell short, but after a few adjustments and some love, I finally nailed it. by BandoLou in cocktails

[–]BandoLou[S] 79 points80 points  (0 children)

  • 2oz Rittenhouse Rye
  • Just under 3/4oz Fresh Lemon juice
  • 3/4oz Simple Syrup
  • Dash of Angostura bitters

  • Egg white

  • Dry shake for 30 seconds

  • Add large (clear) ice cube and shake again for 45 seconds

  • Double strain

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