5 Alternatives to Egg Whites in your sour | How to Drink



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Vegan? Alergic to eggs? Think raw eggs are gross? This episode is for you! Today I will be exploring egg white alternatives by making 5 whiskey sours using different egg white substitutes.

Whiskey Sour:
1 oz. -or- 30 ml. egg white
1 oz. -or- 30 ml. simple syrup
1 oz. -or- 30 ml. lemon juice
2 oz. -or- 60 ml. Whiskey (Used early times for this experiment)
Dry shake
Add ice and shake again
 
Egg white substitutes:

Bar-Tender’s Instant whiskey Sour Mix:
1 pakcet of whiskey sour mix
2 oz. -or- 60 ml. Whiskey

Fee Brothers Fee Foam Cocktail Foamer:
1 oz. -or- 30 ml. simple syrup
1 oz. -or- 30 ml. lemon juice
2 oz. -or- 60 ml. Whiskey
2-3 dashes of Fee foam

Frothee Creamy Head for Cocktails:
1 oz. -or- 30 ml. simple syrup
1 oz. -or- 30 ml. lemon juice
2 oz. -or- 60 ml. Whiskey
2-3 dashes of Frothee

Bob’s Red Mill Egg Replacer:
1 oz. -or- 30 ml. simple syrup
1 oz. -or- 30 ml. lemon juice
2 oz. -or- 60 ml. Whiskey
1.5 tsp or replacer

Aquafaba Juice (Garbanzo bean juice)
1 oz. -or- 30 ml. Aquafaba
1 oz. -or- 30 ml. simple syrup
1 oz. -or- 30 ml. lemon juice
2 oz. -or- 60 ml. Whiskey

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Bar-Tender’s Instant whiskey Sour Mix:
Fee Brothers Fee Foam Cocktail Foamer:
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Bob’s Red Mill Egg Replacer:
Aquafaba (Garbanzo Beans):
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Drinks of Back to the future:
Whiskey Sour:

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Shelby Benton
Dennis Groome
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Written & Directed by: Greg
Edited by: Rachel Ambelang & Greg
Produced by: Meredith Engstrom & Stefano Pennisi & Greg
Cinematography by: Greg
Created by: Greg

#mixology #vegan #plantbased

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