This post is intended for those 21+ years of age. Please enjoy responsibly. Whiskey Sour.
I think I may have mentioned a time or two before around my little corner of the world wide web here that I am indeed a whiskey girl. I made really good friends with Jim and Jack in college. I tried really hard to be a beer girl but it never stuck.
Okay okay I really didn’t try all that hard, I could never get past the first few sips. I am a beer quitter. There I said it. Who knows, maybe one day a beer will come along and knock me off my feet but until then gimme a whiskey.
I typically like my whiskey neat, but on those occasions when I’m feeling frivolous I like to go with a whiskey sour. One that’s made with an EGG WHITE. Yep, an egg white. Why? The egg white softens the lemon flavor and gives the drink a frothiness it otherwise wouldn’t have. It’s pretty much the bomb diggity. Go ahead and get frothy.
If you’re concerned about using a raw egg white be sure to use Davidson’s Safest Choice pasteurized eggs. “Davidson’s Safest Choice® Eggs are pasteurized in an all-natural, gentle water bath pasteurization process to eliminate the risk of Salmonella. The vast majority of eggs sold in grocery stores are NOT pasteurized. Safest Choice™ offers peace of mind when making recipes calling for raw or undercooked eggs, and removes the worry of cross contamination. Problem solved.
I’m also obsessed with the giant sphere ice cubes. I purchased a MOLD (on prime because I heart prime) and have been putting giant balls of ice into all the drinks. I may never have to go out for fancy drinks again.
Y’all, please remember to drink responsibly.
Disclaimer: This post is sponsored by Safest Choice Eggs. I am an ambassador for Safest Choice Eggs and part of the Darling Dozen. I was compensated for my time. Opinions are my own. Always have been. Always will be.
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