I photographed a couple of these while testing presentations of the same drink. Let me know what you think and which presentation you went with! It’s a goodie! I make a ton of these behind the bar!
Tatum’s Whiskey Sweet Tart Sour
1 egg white from a chicken egg
2 ounces of whiskey
1/2 ounce agave
1/2 ounce of simple syrup
1/2 ounce of fresh lime juice
1/2 ounce of fresh lemon juice
2 dashes of cream of tartar
Dash of pink salt
6-8 dashes of angostura bitters for the swirl
gold leaf for the garnish
Method
Mix white granulated sugar with water in a 1:1 ratio. It should last for about a week in the refrigerator when stored in an airtight container.
For the citrus:
Use fresh lemon and lime juice.
Squeeze the juice of lemons and limes into separate containers.
Place your glass in the freezer to chill. Add two dashes of cream of tartar to the mixing tin. Crack the egg and separate the whites from the yolk. Save the yolk for pudding or cake. Add the whites to the tin with the cream of tartar. Remove the coils from the Hawthorne strainer and add them to the mixing tin as well. This will be a dry shake. Shake the egg whites and cream of tartar with the coil for about twenty seconds. The mixing tins stick together better when chilled, so keep this in mind while shaking. Some of the whites may escape and end up on your clothes, floor, or in your hair if you have hair. Then add the remaining ingredients. Dry shake for another twenty seconds. Add ice. Kold draft ice is my favorite as it doesn’t dilute the cocktail as much as some ice will. Keep this in mind while shaking. The tins should be cold when you finish shaking. You can remove the coil and refasten it to your strainer or leave it inside (it can get messy) and use another strainer to strain your cocktail into the glass. Once the drink is in the glass, let it sit for a moment. The foam will stiffen. Add angostura bitters dashes using a dasher or dropper, and use a toothpick or bamboo skewer to swirl. I add gold. Toothpicks are a great tool to use when working with gold. Why gold? Uhm, who doesn’t like a little glamour?
Bar Chef Note: Lemon juice curdles the egg, and many use a fine mesh strainer to double strain. I do not. Also, I use SLO gold sheets here. There are also gold flake shakers available at Pastry Chefs Boutiques.
Glass: coupe glass Crate & Barrel
Garnish: Angostura bitters and gold flakes
Where to buy some stuffs? Blonde Behind the Bucket Storefront of course. Please know I may receive compensation for eligible purchases. Thank you.
Please drink responsibly and be of the legal drinking age.