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…

Is Jack Daniel's a Bourbon Whiskey?

So Jack Daniels want to make us believe, that it is not a bourbon - but it meets all standards of a bourbon - only it is better?!

Half of it is true: Jack Daniels meets all qualification points for a bourbon. And yes it is true, that they add one more step - the charcoal mellowing. However this doesn't make it not a bourbon.

Well - point is, that the question is not really adequate. The answers to the rather vague question: "Is Jack Daniels a Bourbon?" is driven by semantics and interpretations.

What you could ask is: Can Jack Daniels rightly be called bourbon?
And the answer is: yes, it can. It meets all points to be even a Straight Bourbon [however please note the differentiation to Kentucky Straight Bourbon - as this is again a regional denomination, which Jack Daniels obviously doesn't meet].
The video is explaining exactly the laws. Before Jack Daniels also stated very proud, that they are sour mash. This was a bit... misleading, as most American Straight Whisk…

The Best Alcohol-free Drink - Ipanema

Usually I call them [out of laziness] mocktails - but really I never liked this denomination.
As "mocktails" are usually long drinks, it is even twice wrong, to connect them to a cocktail [which is technically a short drink with alcohol]. 
Apart of this, I am not a big believer in mocktails. Sodas can be fantastic [home made grapefruit soda is fantastic, or homemade ginger ale, ginger beer or any other odd ingredient sodas]. Juices - fine. Lemonades - yes, refreshing and good. And iced teas - can be absolutely amazing. Hence you don't need sickly sweet syrupy juice mixtures.
But yes - there are few good ones.
Most of them a mimicking drinks with alcohol. You can make a pretty good alcohol-free Planters Punch, Hurricane or Mojito, if you are using Caribbean Syrup. Or you can use a juniper syrup for some alcohol-free gin drinks.
A drink which I got to know long time ago, very early in my career, is a bit a different beast [well - you cannot call an alcohol-free drink a bea…