Go to the Recipe: Oak-Infused Whiskey Sour
Do the wood chips need to cool before placing in the whipper?
Not too critical.
Friday, 5:30pm EST, that will be poured on the deck here. Stop by for one (or two).
Like.
This drink is awesome, but I need a bit of help. My version of this is nearly identical, but I use my Smoking Gun for the smoke instead of your wood chip/siphon method.
Where I need help is with the egg white. I'm consistently finding my consistency to be inconsistent LOL. OK seriously, I'm having a tough time getting the egg white to froth up like yours, and when I do, I never get the full 1/2-inch thick froth. If anything I'm getting more of a homogenous mixture, but without the thick froth on top, the bitters don't sit right for presentation but rather merely kind of float into the drink.
It would seem that I'm either off on my egg white amount, or am shaking too much/not enough? I've read somewhere that with egg whites you should do a "dry shake" (without the ice) first to froth the whites. I believe I've seen this in some of the local speakeasies where they use a battery-powered mini mixer to froth the whites.
Any ideas or suggestions?
I am having exactly the same problem with my egg whites and I did use the woodchip/siphon method. The taste is amazing, but the final texture is not right. I too get the homogenous mixture and can't get the bitters to sit right. Any help?
What kind of eggs are you using? Are they really fresh, or are they older? Are they all grade A eggs? In my experience, the biggest impact on the consistency of the egg white is the grade of egg (first) and then the freshness (second). Usually, slightly older grade A eggs work best.
Nice. I had this idea when I took the siphon class but it was for a rootbear instead.
Do not need to let the ingredients sit in the fridge for a few hours with the N2O? or can you charge, release and then use right away. Thank you!
Hi Kim, great question! You actually achieve most of it through the pressure, but you may be able to achieve incrementally more flavorful results by leaving it in the fridge for a few hours.
I have to make a lot of them so I was thinking about making the whole thing without the eggs and the wood chips in a big deep baking tray or something, go through the whole thing using an emmersion blender. After that I add the eggs g the mix up the whole thing with a whisk followed by putting it in glasses and than adding a layer of coffee espume with a siphon in front of the diner. what do you think?
Difficult to find oak in Kenya... I suppose I can substitute oak chips with roasted coffee beans for another twist.
Good! Used hickory in my smoking gun to smoke Rittenhouse rye. Substituted brown sugar basil syrup for the maple syrup. Dry shake with the egg white (pressure builds), then shake with ice and double strain. Served on a Margarita glass with big square ice cubes and dashes of angostura bitters on top. Definitely a keeper!
Whipping siphon??? What can a normal person use in place of this? Lol! Jk
I don't have a siphon either, I want one but don't have room for another food toy. You can take a page out of any extract recipe and use Sous Vide. Toast the oak and add the other ingredients to a mason jar. I would imagine you could make a large batch and make a bunch of drinks when its done. This is like a 1 month endeavor, 4-days in the Sous Vide and then a dark storage to get the full extracted flavor. I'm using this technique this weekend to make a fifth of bourbon vanilla bean extract.
