Sugar-Free Low-Calorie Whiskey Sour Cocktail Recipe

I thought a drink like this usually used two dashes of bitters, isn’t “enough to cover the sweetener” a LOT more bitters than usual?

It tastes like fruit punch! So crazy and delicious!:D Great video, I’ve been wanting to do one on this topic as well as I feel like often clarified milk punches are portrayed as way more complicated than they really are. Just to share some insights I’ve done quite a bit of reading and troubleshooting with people regarding issues with milk punch, and I think letting it sit longer before straining will make it easier to strain clear in one go. Also shaking it up once in a while is useful (I usually just make em in mason jars). As the milk reacts with the lemon, the proteins unravel and re-bond, essentially forming little “nests” that trap all impure particles. (similar process is used in cooking to create consommes, clear broths) So basically once the nests form, it’ll be more effective at catching all larger particles over time and some agitation (more contact and chances for particles to get caught). Ideally, all the ‘clarifying’ should happen using the milk protein ‘nests’ as the filter instead of leaning on the coffee filter/nutmilk bag for the job, if that makes sense. Whenever I’ve done it, I usually let it sit at least 12-24 hrs (in fridge) before straining, and never had to use more than a single round in a coffee filter. Hope that helps!

man i love ur way of talking xDDDD ur voice is so smooooooooth

( 3:14) this is the visual version of the heart and gut reaction of a persons first kiss with their love. So lovely, so smooth, so romantic and eternally satisfying.

Would a jamaican rum like Smith and Cross work for this, or maybe a demerara rum?

Really great video as always:perfect and simple…

Btw I have a question: is there any ratio or proportion between spirit-acid-milk that you have to follow in order to have a right milk washing? Or you can simply use a decent amount of milk?

Hi Cocktail Chemistry, found your channel from Binging with Babish. I love it, could you do a video on how to make a Gratefull Dead?

Just made this and oh my God. This is absolutely beautiful! Thank you!

I want to become a home bartender as a hobby, perhaps even a flairtender, for some reason… I already have to many hobby’s and I’m a teenager… Why do I even watch these videos…? what am I doing with my life… WHO AM I???
W H A T W I L L B E C O M E O F M E?!?!?!?

I made this, but I used the lemon peels and sugar to make an oleo saccharum and used Earl Grey instead of English Breakfast. It has a dangerously fruity flavor.

“I know the idea of curdling milk in a cocktail sounds gross”
Just wait until you hear about the cement mixer.

I’ve got to imagine whoever first thought of this drink was already blasted on something when they did.

I say keep it natural like the classics. We don’t want another era of sweet & sour mix hahaha

Hi Leandro, can you provide a recipe for making Hibiscus Syrup or Chamomile Hibiscus Syrup for us?

I tried buy couldn’t find the arrack, also it’s not fully clear but I think is because I stir it a bit to much

May I ask what temperatures are the tea and the milk at when they are mixed in? Is it room temperature or would it be warm/hot? (And does it actually affect the result in any way?)

Hi, I’ve made this twice, once a failed attempt using UHT milk. And a successful attempt with pasteurized milk. Impressed by the effect of the washing, love these advanced techniques.

I can’t believe how many subscribers you have with so little content and not uploading videos frequently. Great work.

So much great videos. Found your channel 2 days ago and i’ve watched almost everything! Do you think you could make the aqua velva cocktail from the zodiac movie and maybe offer some advice on how to improve upon it?

I love punches, because I can make them in advance; allowing me to mingle and not bartend. That plus the colder weather makes me crave one of my favorite (though just a little more involved for service) punches, a Tom and Jerry. Would love to see you get some more press to this old drink. Maybe even an excuse to pick up a Tom and Jerry set!

Just found your channel while looking for smoke drinks. Think we can do it this holiday without burning the house down? �� New sub!

So my end result was good, but it takes for-f*ing-ever to filter it!!!! How long should it take? I’m going on two hours….. The cloth and coffee filter get so gunked up I can’t use them and have to switch out

PUNCH CHEESE PUNCH CHEESE PUNCH CHEESE PUNCH CHEESE PUNCH CHEESE PUNCH CHEESE PUNCH CHEESE PUNCH CHEESE PUNCH CHEESE PUNCH CHEESE

I made this drink and I was very skeptical after adding the milk…
But it tasted incredibly good!

I wish the conclusion of this video was, “Just try three times to have a drink with an egg white in it, and then decide if you really don’t like raw eggs.”

I had read this exact recipe a few months on The Splendid Table and hadn’t been able to get the idea of it out of my head until I tried it for myself. And it is incredible! Velvety mouthfeel, delightful fruity taste, and that gorgeous pale hue. I’m making several batches of this as holiday presents. Thank you for featuring this old school style of punch.

Have you done the drinks from american dad when bush comes to the house

I just came across this looking for an alternative like that and haven’t seen when it came out! Thanks!!!

Hi just want to ask yout hibiscus and chamomile you put citric acid or just sugar?thank you

I’m curious about how these products change the taste of the cocktail as opposed to just being a foaming agent. I just made an amaretto sour with egg white, and the lemon meringue notes are unmistakable the highlight of the drink, really. I can’t imagine aqua faba having the same effect. That being said, I’ve got a very elderly friend who loves amaretto sours, and I want to make her one of these without putting her at risk.

Hey! any idea if sunflower lecithin has the same effect? (and it’s supposed to be tasteless)

Unsalted aquafaba!!! You need the low sodium. That can is salted. It changes the flavor of the drink.

Going to make this for the family for Christmas. Should make for a nice drink on a hot Australian summer day.

Another great video. Love that you are looking out for folks who don’t do eggs.

i always shake a sour untill my shaker gets loose. a little gas builds up from the eggs and lemon juice. idk if it works the same with not egg whites.

Soy lecithin isn’t exactly an exotic ingredient. Seems to be in a lot of things……….if you look for it.

I use allulose sweetener for my simple syrup, or any type of sweetener that is needed it has.04 calories per gram and zero net carbs. Check out my video on it.

The science fan in me is upset that you didnt do an egg white one for a control.

But to be fair, I’m glad to hear of alternatives because I’m always too lazy to crack an egg.

Has anyone said that Marius sounds like the Swedish guy in Midsomar?

I enjoy egg whites in sours. That said, almost all of my friends and family members will not even try it.

Thank you for showing and testing alternatives.

Great show old chap. Would be fun to think the cost per drink should that be a new factor.

Hey guys. great video.

I’m just wondering if you could clarify condensed milk at all?

Thanks.

I know there is NO way in heck you’ll try it, but maybe can you attempt to make this?
https://www.youtube.com/watch?v=zgMIBU465_I ( 1:29– 2:04)

Ingredients:
Scrumpy
Cider
Red wine
Tequila
Whiskey
Vodka
Rum
Arrack
Spirit
Pure ethanol

Awesome video! Thank you for the info. Didn’t know you could make a vegan sour. BTW there was 6 dashes put into the last cocktail ��

Thanks for the reminder. I clicked the thumbs up after the reminder.:)

Great video! You should make a low carb version of a French 75

Is there a difference between using while milk and vitamin D milk?

Thanks for posting egg-free recipes for those of us with egg allergies. I wonder if sunflower lecithin would work in place of soy lecithin for those looking for a soy free experience? The fee foam works because of the polysorbate 80, which is what stamp collectors use to remove adhesives. Some people have linked polysorbate 80 to gut permeability issues in vulnerable populations.

I think it was a mistake to use such an inherently flavorful cocktail in a test like this. While I am guessing you probably wanted to kill two birds with one stone and make a drink you hadn’t already done, along with testing the 3 foamers, ultimately a better test would have been with a simple Boston Sour. It also would have been good to have a “control” with egg white so we can really see what that looks like in direct comparison. That said, it’s great to see a test like this, and I’ve only ever seen the Ms Betters Miraculous Foamer so including Fees (and Lecithin) is nice.

Wattup I think I invented a drink it’s a riff on a Cuba libre, jack and coke and a vodka red bull
1/2oz vodka
1/2oz Bacardi
1/2oz jack Daniels black label
Topped with coca cola brand coke energy cherry flavor

Estimates using TANQUERAY
Nº TEN:
With egg white (from 1 entire egg):
ABV: 9.8%
Sugar: 168 g/l

With nothing:
ABV: 12.5%
Sugar: 212 g/l

P.S. The reason I didn’t calculate the values for the three vegan cocktails actually made is because I don’t know the sugar content of these alternatives to egg white or the change in volume that happens to them when shaken. However, it would be interesting if somebody who knew did the calculations. Because then in general we would be able to know if there is a significant sweetness or strength difference when subbing the egg white with a specific alternative and possibly in some cases be able to tweak the specs accordingly.

I use a similar Product by Bittermans. It is way darker in colour but I feel like it a) does Not colour the Drinks and b) does Not add flavor to the Drinks.
It is, of course also less voluminous then egg white. Also I usualy do a reverse Dry shake with it. So I shake over Ice, straighn into the shaker, discard the Ice and Do a Dry shake afterwards.

I started using that, out of storage reasons (Not wanting eggs to go Bad, less Space) and I’m very glad I did. Btw. It works even better with fizzes:)

That drink looks and sounds like it would be amazing! I’ll opt for the egg, though:)

Even though we aren’t vegan, there is an egg-allergy in our house, so this is a great idea!

Aquafaba can ruin a cocktail very easily but in some case it elevates it. Not an easy thing to work with. There’s the miraculous foamer from Mr. Better bitters that works quite well. Have you tried it?

The Fee Foam is also space efficient and less cumbersome to deal with (shelf-stable, needs no preparation and leaves no byproduct). Given that it works well as a foaming agent and is food safe, I think we look at the Angostura of frothy cocktails.

I’ve had wonderful results with Stevia Ginger Beer. Keep it up