Skip to main content

"A rather small step for a cocktail - one massive giant leap for mixology"

There are things, which boggles me - basically these are first world problems, however it is annoying, that these problems are not solved [yet].

In the bar there are some points, which rob my sleep, when I think too much about it - but basically nobody seems to care:
  • All cocktail glasses [speak martini glasses] in glass lines of reputable drinking glass producer are too big for refined cocktails [yeah I know, if you are living in the US or Europe, you might be able to buy vintage glasses...].
  • Glass washer of any producer doesn't clean [against all claims] glasses to a level, that you don't need to polish them anymore [which is more hygienic, more convenient and basically cheaper, as you won't have that much glass breakage].
  • ...
  • Drinks made with egg-white smells after a short period of times [read seconds] like a wet dog.
I have had a short discussion with Jeffrey Morgenthaler on his website [via comments] - but he didn't cared about this small hints, and just suggested to use citrus twists to hide the effect - I didn't agreed - it is a bit more bearable with the twist - but definitely not at a level, which isn't recognizable [think about spraying some deodorant over your wet dog - this actually does work as good as the lemon twist technique].

Toni Conigliaro communicated, that you can avoid the bad smell, if you are having the eggs in a box and add hydrosols [like rose or orange water] - hint: it doesn't work really.

Jamie Boudreau, who based his espumas on egg white [the wet dog becomes even bigger then] - also didn't had any real solution.

I asked Darcy O'Neil, he was curious - but until now he owns me an explanation, why this oxidative smell is anyway happening.

I almost gave up.
Basically the smell is only really mentioned by ca. 10% of your guests. Out of 10 people, who indicated this "problem", 1 person will refuse to consume the drink!
And yes - I also recognize the smell - and basically either way down the drink very fast [within the first minute] or sip the drink, only breathing through the mouth!

The possible solution, wasn't one "eureka" moment, but came in little steps.
First off all I found this video about sous vide meringue - something which is basically destined for the bar:


I tried it. Other than the dude in the video, I also fine strained the egg white [always fine strain, when using a cream whipper] - and only 2 nitro chargers were needed for a 1 liter "bottle".

And... it worked. And it worked even better than in the video, creating a sweet, luscious, dense foam. As the instructions I used 1:1 sugar to egg white - but I also added one teaspoon of rose water [not because of the smell of egg whites, but because of the cocktail, which follows below].

There is not even the slightest hint of wet dog smell!
Seems that not only fat [if you combine egg white with any fat, the smell also seems to disappear - but also the magical foaming doesn't work as good] - but it seems that also heat, is killing this annoyance.

The foam was so impressive, that my next idea was, to use it directly for cocktails. Now I have to sous vide another batch - however this time with less [or without] sugar, and hope for the best. My guess is, that it will be the solution for problem of sleepless nights.

It would be also practical - having egg white in the cream whipper, is a very hygienic solution [except maybe the nozzle] - and you probably don't need to dry shake either...

Stay tuned to see if it works... but I would be delighted to see my readers to try this technique out and post, if it works - just remember: please mention, where you have seen this technique the first [hint: opinionated-alchemist.blogspot.com !].



Confession of a Thug

40 ml Bombay Sapphire gin 47%
20 ml Darbo Raspberry syrup
20 ml Fresh Lemon Juice
30 g Sous Vide Rose Meringue
Fire - at will...

Shake your "clover club" - pour it into the glass. Add the foam via cream whipper.
Use a torch and fire at will [but you want to have it toasted not burned].

In the background is our beautiful new Library Bar - which just soft opened. There is definitely much more things to do here...

The cocktail is undeniable a clover club - though the foam is sweet and dense and beautiful and fragrant and rich. The Darbo raspberry syrup just adds so much depth to the drink - I am usually a big fan of making homemade stuff - but this product rocks - definitely a product to look out for [strangely Darbo is considering their syrups as off trade - and while they are not as convenient than bigger producers - as they have to be chilled after opened, they are definitely the most natural and just tastiest commercial syrups, which I ever tasted].

It is also the first time, that I've managed to successfully "brulee" a cocktail, with adequate results.


Please comment below: what are your experiences with egg white?
Would you consider to try this method out?
Results?

Comments

Popular posts from this blog

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time.


I don't want to be part of the problem - I want to be part of the solution! But when Chris, over at A Bar Above discussed this subject- I literally could not resist to join into "the discussion".

Here is the video:





I - however take a bit slower approach than Chris.
What is citric acid?
Chemical Compound
Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks.
Wikipedia Formula: C6H8O7
Molar Mass: 192.124 g/mol
Melting Point: 153C
Density: 1.66 g/cm3
Boiling point: 175C
Soluble in: Water
Why is it controversial?
In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [preferably in powder form] sour. Yeah - citric acid is the main ingredient in one of the most controversial [and in the modern craft bartending wor…

The "perfect" Martini Extra Dry Cocktail

The Martini cocktail is one of the most disputed drink of all times - and one of the drink, which dramatically changed through the times - I would say, not to its disadvantage.

I shied from this topic a long time. It is just a mammoth of a topic with a lot of controversy. But what has to be done, has to be done!

Lets first of all understand, about what we are talking about:

We talking about the original Martini cocktail - which is gin based!
We are also touching the topic of Vodka Martinis - and maybe throw some understanding of the Vesper Martini in it.






We are not talking about things, which have only the glass in common to this substantial cocktail:

French martiniDiverse fruit martinis [melon, strawberry, apple, raspberry or any other audacity]Espresso martiniBreakfast martiniChocolate martiniCosmopolitan [sometimes impudently called Cosmo martini]Marteanis [or however you like to call it.Any other B*S* martini, showing up on some cocktail menus throughout the world.A drink which is …

The "perfect" Whiskey Sour

After the high popularity of my Mojito post - as well as the also well liked post about the Diablo, I would like to highlight here, another bar staple: The humble Whiskey Sour.

Also: if you can make a proper Whiskey Sour, you can do a lot of other Sours - basically you can take any distillate and make a Sour out of it...

I call it the "perfect" Whiskey Sour to be obviously a bit provocative - but also, as you get often a less than perfect drink, when you are ordering one.

So what are the ingredients of a Whiskey Sour?

American Whiskey [yes - I say it: definitely no Scotch, also for sure no Canadian, no Irish and obviously no Japanese]Truth has to be told - there is definitely something like an adequate Scotch Sour. But it should simply not be called Whiskey Sour, as the character is totally different. Period!Lemon JuiceSugarOptional egg white Additional to the ingredients, these features are also important to consider: Balance between sweet and sourIngredient proportionsA prope…