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Originally Posted by originalhypa
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I can imagine that the drink would lose a lot of the raw egg scent and texture if you took out the yolk and only used the egg white. That's the basis of a meringue right there!
That is a really cool drink though. Something unique to break up the monotony of beers and ciders.
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Yup most "sours" started appearing in the 1890s, and are cocktails with a couple shots of spirits (whiskey, gin, or brandy at first), and about half a lemon worth of juice and a bit of sugar. Basically a lemonade with alcohol. They are amazingly addictive.. After prohibition, alcohol quality went way down, and they started shaking them with an egg white. This adds a bit of extra dilution, but more importantly smooths the texture. I imagine the layer of foam helps too. They were garnished with some bitters on top, or a float of wine. Since the presentation is so nice, they kind of made a comeback... They make very good Instagram pics!
So if you just used egg white with this, it would have a big foam layer on top, and the juice itself would be smooth but not as smooth and creamy. Something like this New York Sour I made last weekend:
This lemonade recipe is pre-prohibition, and may be much older than 1910. I imagine a lot of drinks used egg in them for texture and nutrition. In fact it was common for coffee to be brewed with an egg when people started drinking coffee.