Food, Home & Lifestyle
Silky Egg White Sours: Panacea, Pisco Sour, and Morning Glory Fizz
Lesson time 33:00 min
Egg whites make for silky-smooth sours. Lynnette and Ryan show you how to incorporate egg whites into drinks using citrus (which “cooks” the whites), with whiskey and pisco as base spirits.
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Topics include: Panacea · Pisco Sour · Morning Glory Fizz
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World-class bartenders Lynnette and Ryan (aka Mr Lyan) teach you how to make perfect cocktails at home for any mood or occasion.
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[00:00:00.00] [THEME MUSIC] [00:00:26.65] - I currently work at The Lama Inn Lama San with Chef Erik Ramirez from Peru, and this cocktail is the classic cocktail of the entire country. So I'm making these drinks over and over, about 100 times a week by knowing how to safely incorporate egg white into these cocktails so they're frothy and delicious. So we're going to think a little bit about science here. We're borrowing from bakery techniques of using that acid in the citrus to cook the egg white to make these frothy, delicious, beautiful drinks that come out with this great aroma that you're going to have that are going to kind of take you through a meal. So I really like egg white drinks for dining for this reason, that they really have this culinary palate that you can explore with food, or just on their own as a nice aperitif or digestif. [00:01:11.51] So pisco, in Peru, is a huge part of the culture and the country. It can only be made from eight legal grapes. Some of those grapes are aromatic grapes, and some of them are non-aromatic. So when you're looking at piscos that you're looking at in the store, you might see a label that says "Quebranta." That means it's made from the non-aromatic grapes of Quebranta grapes. Or you might see different varietals, like Italia, Muscatel. Those are more of our aromatic grapes. [00:01:35.04] What's so important is that the mixture of those grapes, when you see Acholado, which is a blend of those grapes. What that does is you're seeing how the different grapes really come to fruition within that spirit. So since it's distilled to proof, not watered down at all once it's done producing, you're going to really taste those flavors. So we say it's unaged brandy because if you would take that and put it in barrels, you can get something closer to cognac styles. But the grapes that are being used are super unique. And so I think that they really go with the culinary aspects of the food. It's a part of the culture so that people in Peru understand how to drink piscos with their ceviches, and how to use it not only in a cocktail, but as a sipping spirit throughout their dining experience. [00:02:15.07] So the classic pisco sour that I'm going to make starts with citrus. So we are going to do a little bit of lemon and lime juice. So this is a preference. You can just do lime juice, but I think that both lemon and lime add a bit more nuance to the cocktail. Traditionally, in South America, you'd be using different types of citrus altogether. So I think that this helps approximate what that's like. [00:02:45.25] So now, to balance that out, I'm going to use our simple syrup. I'm going to use 3/4 ounces of that. So I'm going a little bit more tart because I want that nice acidity in this cocktail with the egg white. And then, I'm going to keep this tin on the side here because this is where we're going to crack our egg. So that way, if I accidentally get some yolk or anything, I can toss this away and I don't h...
About the Instructor
James Beard honoree Lynnette Marrero has been at the forefront of the NYC craft cocktail movement. Ryan Chetiyawardana (aka Mr Lyan) is the founder of Dandelyan, named the world’s best bar. They will teach you the essentials of cocktail making, from developing your palate to building your home bar. Learn how to mix a perfectly balanced drink for every occasion and mood—and become your friends’ new favorite bartender.
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Lynnette Marrero & Ryan Chetiyawardana
World-class bartenders Lynnette and Ryan (aka Mr Lyan) teach you how to make perfect cocktails at home for any mood or occasion.
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