Amaretto sour recipe with bourbon1/17/2024 So, while you've spent all this time building up this nice foam, by adding ice after that foam is made, you're essentially beating down all that lovely, luxurious texture you just made. The reverse shakes solves the number one problem the dry shake has: mixing the egg whites and your ice. ![]() While I personally find this to be the easier option, someone, of course, came up with a better, albeit fussier way to do it. Someone, somewhere along the way, discovered that shaking the egg whites without the ice allowed the air to circulate better - resulting in a better, bigger foam. And while you can absolutely just do this all in one go (adding all the ingredients including the egg whites and ice), you're foam won't be as frothy or as firm. First, the shake itself creates the foam from the egg whites. After you've got this first part done, you're going to open up the shaker, add ice, and repeat the process. Please someone get me a gym membership for my birthday. This is why I often enlist my husband to help me out (pathetic? Yes. The harder you shake it, the better the foam ends up being at the end. Close it up and shake hard for at least 30 seconds. In this case it's going to be amaretto, whiskey, lemon juice, egg white, and simple syrup. You're going to add all your ingredients to a Boston shaker (my personal favourite for cocktails). In this particular case, the dry shake is pretty straightforward. After that, it's as easy as pouring your cocktail, waiting a couple minutes for the foam to form, and adding your garnish. These shakes are typically used for cocktails that add egg white (which creates this amazing foam on the top, and an incredible creamy texture to the drink). Are you as confused as I am right now? Don't worry, we're breaking both of these techniques down. The reverse shake is when you add all your ingredients except the egg whites, shake with ice, strain the ice, and then add the egg whites and shake without the ice again afterwards. Dry shaking is when you first add your ingredients, shake them without ice, and then add the ice and shake again. ![]() The biggest stumbling block for me was figuring out the whether to use the dry shake, or the reverse shake. How to Make an Amaretto SourĪn Amaretto Sour isn't that difficult to make, but it might contain a few new techniques if you're just getting into this home bartending thing. So, today we're learning how to make an Amaretto Sour the right way - and believe me, you will never go back. At least, not in the way it's actually supposed to be made (and no, the Amaretto and Sprite concoction you used to drink at the bar in collage it not what I'm talking about. The Amaretto Sour, is, in my opinion, one of the best classic cocktails out there - but I find very, VERY few people have actually had one. As an Amazon Associate I earn from qualifying purchases.
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