2 hours ago, weinoo said:What 2 recipes?
book not out yet but sample pages on amazon shows the egg foam Whiskey Sour https://www.cooksillustrated.com/recipes/9043-whiskey-sour?incode=MCSCD00L0&ref=new_search_experience_1
and, this is an assumption, not confirmed yet, there will be the Aperol Flip
both using egg white foam
The Aperol Flip has this perfect balance of sour, sweetness, and alcohol but what made both incredible was the egg white
I've read about using egg white and that I thought it was added to give texture and foam, which I didn't care about that much since I would be using carbonated soda (achieving a bubbly foam texture already)
but I had extra egg white and tried out their recipes and WOW!
the egg white adds something else unexpected and not just the foam and texture but body
this depth of body in my cocktail was unexpected and it felt like I was "eating my cocktail" like the satisfaction of eating a sandwich - only it was eating a cocktail
I've been saving my egg whites since then and making either the aperol flip or sour
interested in trying out others
the only other time I had such a wow expereince with cocktails was at Death & Co bar in NYC
