How to Make a “Skinny” Moscow Mule
Video taken from the channel: A Bar Above
Whiskey & Coke Low Carb Cocktails you can order at a bar, part 3
Video taken from the channel: The Low Carb Cocktail Guy
Vegan Sours Three Ways!
Video taken from the channel: The Educated Barfly
Advanced Techniques Clarified Milk Punch
Video taken from the channel: Cocktail Chemistry
How to Make a Skinny Mojito
Video taken from the channel: A Bar Above
Official Low Carb Old Fashioned Keto Friendly
Video taken from the channel: The Low Carb Cocktail Guy
LOW CARB Whiskey Sour
Video taken from the channel: lil Piece of Hart * LOW CARB Cooking *
Ingredients 1.5 ounces whiskey 1.5 ounces lemon juice 1.5 ounces water 1 packet stevia 1 wedge lemon, for garnish.to make a whiskey sour (no added sugar and low-calorie) use whiskey bourbon whiskey, lemon juice (freshly squeezed), sugar-free sweetener, angostura or other aromatic.Combine the simple syrup, lemon juice and whiskey in a shaker. Fill with ice. Cover and shake for about 30 seconds, until the shaker is frosty.
whiskey, ice, soda water, stevia, pears, whiskey, cinnamon sticks and 3 more Sugar-Free Low-Calorie Whiskey Sour Cocktail Very Well Fit lemon juice, whiskey, lemon, stevia, water.Ingredients 1.5ozWhiskey or Bourbon 4ozwater 1light squirtabout half a teaspoon Lemonade Flavored Mio Sliceof lemonoptional garnish.Keywords: Low Carb Whiskey Sour, Keto Whiskey Sour, Sugar-Free Whiskey Sour. If you liked this low carb cocktail, then you might like my recipes for Bloody Marys or Cranberry Lemon Drop Cocktails. Related Posts.
Chocolate Avocado Shake. Low Carb Keto Bloody Mary. Cranberry Lemon Drop Cocktail.Recipe by shawnajean You can use this mix to make whiskey sours, daiquiris, margaritas, etc. (Try it with Jack Daniels yum!) Fresh lemon and limes taste best, but bottled works OK.Low Sugar Lynchburg Lemonade Food.com vodka, lemon slice, lemon juice, sugar substitute, bourbon, diet lemon lime soda and 1 more Sugar-Free Low-Calorie Whiskey Sour Cocktail Very Well Fit lemon juice, lemon, whiskey, water, stevia.
Bring sugar and water to a simmer in a small pan over medium heat, stirring occasionally, until sugar is dissolved. Turn off heat, transfer to a bowl, and let syrup cool completely before using, 15 to 20 minutes. Step 2 Pour 3/4 fluid ounce simple syrup, bourbon, lemon juice, bitters, and egg white into a large cocktail shaker.
A slushy whiskey sour that is low-carb friendly and so good you’ll be tempted to have “just one more”. These 5 carb sips of yum are fine once in awhile on OWL, phase 2 but don’t have them too often or you may stall.INSTRUCTIONS 1. Juice the lemons and limes, which should result in about 1.5 cups of each.
Pour through a mesh strainer in to a large pitcher, removing the seeds and pulp.STIR bourbon with three ice cubes (dry to the touch well-frozen ice, not wet ice) in a glass. Add rye whiskey, sugar syrup, bitters and two more ice cubes. STIR some more and add another two ice cubes. And if you have room, add more ice before serving.
More whiskey cocktails. We’ve got lots of great whiskey cocktail recipes for you to choose from! Here are our favorites: Favorite Whiskey Sour Perfectly balanced and so easy to make!
Or add a foam topping to make it a Boston Sour.; Classic Old Fashioned The oldest cocktail there is, the Old Fashioned! The classic method uses a sugar cube, bitters, and bourbon whiskey.The Best Low Calorie Whiskey Cocktails Recipes on Yummly | Healthier Cranachan For Burn’s Night, Whiskeyed Pulled Pork Tacos, Sugar-free Low-calorie Whiskey Sour Cocktail.This recipe is perfect for holiday party hosting. It’s an easy recipe.
If you’re looking for a little extra spice, definitely don’t skimp on the cinnamon sticks. Click here for the recipe. No-Added Sugar Jameson Whiskey Sour.
No-Added Sugar Jameson Whiskey Sour is a great alternative to all the sweet cocktails normally served at dinner.
List of related literature:
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from Naturally Thin: Unleash Your SkinnyGirl and Free Yourself from a Lifetime of Dieting |
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from A-Z of Whisky |
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from The Essential New York Times Book of Cocktails |
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from Ruhlman’s Twenty: 20 Techniques, 200 Recipes, A Cook’s Manifesto |
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from Cocktails: Over 2250 Cocktails |
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from Detox Diets For Dummies |
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from Keto for Life: Look Better, Feel Better, and Watch the Weight Fall off with 160+ Delicious High-Fat Recipes |
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from Jane Grigson’s Fruit Book |
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from From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food |
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from The Ultimate Guide to Keto Baking: Master All the Best Tricks for Low-Carb Baking Success |
117 comments
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?
holy hell, i dont think ive seen a drink that calls for 2oz of syrup before. before this episode the most syrup ive seen used is 1oz of ginger syrup in the death & co dark ‘n’ stormy
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!
I think that you owe America’s Test Kitchen some attribution since you precisely copied their Dan Souza recipe.
man i love ur way of talking xDDDD ur voice is so smooooooooth
Does anyone know if this also filters the alcohol? I made a very large batch of a clarified milk punch (with plenty of alcohol) and because I’m in quarantine I ended up drinking the whole thing in one night oops. It tasted amazing! But although I did get very buzzed, I should have been blacked out 3 times over if it would have drank the ingredients used if I didn’t clarify it with milk. I have a decent tolerance, but not high enough for a full liter of rum…
( 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.
Tried my best to make this. Not sure what I did wrong. The coffee filters were too thick, so it took hours to finally strain everything out, and by the time I did, it didn’t taste like much.
Would a jamaican rum like Smith and Cross work for this, or maybe a demerara rum?
I’m gonna be unpopular in the comments, but are you making a genuine effort to copy “Binging with Babish”? Even your pace of explanation is the same…
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?
I picked the wrong day to stop drinking. Honestly I’m super curious about this one.
hi, thanks for your great videos. WOuld this also work without a nut milk bag and filter everything directly through a coffee filter
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?
Put me down for NOT A CHANCE to get me to put egg whites in a beverage. gags
Just made this and oh my God. This is absolutely beautiful! Thank you!
Thank you do much for making this video. I can’t wait to try some options. Do you think you’ll do more vegan cocktails?
Great video as always. Thanks
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?!?!?!?
excellent tutorial! would turbinado/demerara sugar work well in this?
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.
Just made my first batch! I had some difficulty with the straining (I didn’t let it settle enough, so after 5 or 6 passes I put it back in the fridge to separate more), but the result was unreal.
“I know the idea of curdling milk in a cocktail sounds gross”
Just wait until you hear about the cement mixer.
Could you milk wash with toasted cream? How would that functionally change a milk-washed cocktail?
I’ve got to imagine whoever first thought of this drink was already blasted on something when they did.
Mine never gets quite as clear, but holy schnikies is this tasty!!
I say keep it natural like the classics. We don’t want another era of sweet & sour mix hahaha
Is this your own recipe or is it one you’ve read and modified. I had milk punch for the first time in CDMX this past January at a bar called “Baltra” and it was incredibly delicious!
Hi Leandro, can you provide a recipe for making Hibiscus Syrup or Chamomile Hibiscus Syrup for us?
M-Milk?! Hey, I might not be doing much but I’m still a human:(
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
Hmm, I ran mine through coffee filters three times and it’s still cloudy. Wonder where I messed up…
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?)
Not going to lie…this thing sounds like what a dairy-farmer-turned-boxer would call his finishing move. “You thought you could fight me? Let me give you a little clarity on that choice of action….”
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.
When you rested the punch, was that at room temp or in the fridge?
I can’t believe how many subscribers you have with so little content and not uploading videos frequently. Great work.
There’s an anime, called “Bartender” I believe, that tells stories about patrons of a bar who talk to the bartender about their joys and sorrows of their day. At the end of each episode, the bartender gives them a drink where the ingredients and taste have a symbolic relevance to their issues, and they learn something from it. It’d be cool if you recreated some of the drinks.
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?
Damn! I just tried this recipe and I don’t regret it! Thank you for showing us this recipe! Bless your soul! Cheers mate!
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!
i live in indonesia and i didnt even know that spirit exist. where did you buy it? any indonesians know how to get some locally too?
Just found your channel while looking for smoke drinks. Think we can do it this holiday without burning the house down? New sub!
Not only is it sexy looking it sounds delicious. Curdled milk is only gross if you leave the curds/it’s not curdled all the way and instead I’d just thicker and ewwwww…
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
Me again. I just spotted the Compass Box Spice Tree Whisky in the back! Kudos! Have you used it already? Its a super awesome malt but I have a hard time imagining it in a cocktail.
PUNCH CHEESE PUNCH CHEESE PUNCH CHEESE PUNCH CHEESE PUNCH CHEESE PUNCH CHEESE PUNCH CHEESE PUNCH CHEESE PUNCH CHEESE PUNCH CHEESE
Very interesting video. Good info. But too many commercials.
I made this drink and I was very skeptical after adding the milk…
But it tasted incredibly good!
I mean you’re basically straining the whey out, right? So if you have whey left over from making yogurt, for example, could you still use it for this? I hate wheysting my whey.
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.”
Did not like as much as I have liked all the other cocktails
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.
From the last two videos, it seems like somebody has been reading PUNCH.
Have you done the drinks from american dad when bush comes to the house
To other slavic viewers: This works with cheap sweet wine, Czech UM, and teabags of ahmed’s or whatever cheap, strong tea you drink. Probably not the original taste, but still surprisingly pleasant.
I just came across this looking for an alternative like that and haven’t seen when it came out! Thanks!!!
whata hell i just watch? like.. maybe a day illd trie but… lemon, tea and milk? cant even imagine the taste
Hi just want to ask yout hibiscus and chamomile you put citric acid or just sugar?thank you
As a vegan I support this video. But, as an anti-frothy drink guy I’m also conflicted. How about a regular vegan cocktail episode. I’m going to buy the book ” Wonder Cocktails by April Chandler”. Seems like it might be fruity drink heaven though. It’s the best I see for vegans right now.
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.
Your staff must hate you for making them eat garbanzo beans everyday for staff meal lol
Hey! any idea if sunflower lecithin has the same effect? (and it’s supposed to be tasteless)
aquafaba the water in the can is Lecinthin. Said the guy who is not yet finished the video
Unsalted aquafaba!!! You need the low sodium. That can is salted. It changes the flavor of the drink.
Love your channel and the work you do, however you should consider adding some chill background music for better ambience. Some smooth jazz could do the trick.
Going to make this for the family for Christmas. Should make for a nice drink on a hot Australian summer day.
Like many other comments here I’m also allergic to egg and I want to have sours in my life!! Thank you
Another great video. Love that you are looking out for folks who don’t do eggs.
Keto-friendly sours please! Can’t find sugar free orgeat recipes
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.
I use the canned aquafaba for my drinks usually, I think homemade gives less of a taste and u can omit the salt
Soy lecithin isn’t exactly an exotic ingredient. Seems to be in a lot of things……….if you look for it.
Wonderful, I love to make cocktails for my wife and she is vegan so THANK YOU this channel and How To Drink have totally inspired me
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.
wouldn’t there be a big salmonella risk with using raw eggs in normal sours?
The science fan in me is upset that you didnt do an egg white one for a control.
Not much into sours, I wonder how things work in Ramos Gin Fizz
But to be fair, I’m glad to hear of alternatives because I’m always too lazy to crack an egg.
You guys are so sweet, arguing over semantics. I have to side with Marius over this one. 3,6% is NOT a lot.:-)
Has anyone said that Marius sounds like the Swedish guy in Midsomar?
So I was wondering if you could do something with Sprite ginger? Currently on a self imposed dry month so I can figure anything I can try out but I bought a case of it. Was thinking of using a gin or maybe a tequila, but what are your thoughts?
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.
I tried it according to the specs and it’s v sweet for me. Why wouldn’t it be.75 of the tea syrup just wondering? Is it to balance out the tea flavor?
Great show old chap. Would be fun to think the cost per drink should that be a new factor.
Egg white cocktails are my absolute fav! I always have a carton of eggs on hand just for cocktails.
Hey guys. great video.
I’m just wondering if you could clarify condensed milk at all?
Thanks.
These drinks do not contain fat, so they cannot be emulsifications. The foam is formed by denaturing the proteins in the egg white or aquafaba. Not emulsification.
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
I loved this episode and I love that Leandro got them all right in the blind test taste.
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
Can I ask for some good alternatives for batavia arrack? Kind of having a hard time since I’m somewhat new to the scene.
Thanks for the reminder. I clicked the thumbs up after the reminder.:)
Thanks for doing this. My wife is on a vegan diet at the moment, and these options really help.
Great video! You should make a low carb version of a French 75
I’m one of those people that doesn’t like the thought of eating raw egg whites. But I LOVE the texture it gives a drink. This is a perfect episode for me, thanks!
Is there a difference between using while milk and vitamin D milk?
Finally a video what to tell vegans you put in your drink, when you just put eggwhite in it, because you don`t give a fuck.
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.
Nice comparison. I’d given up on egg foam cocktails because the flavor always stands out in a way I don’t like regardless of how fresh the eggs are.
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.
I have a bottle of Fee Foam at home and I like it. It’s not gonna replace egg whites completely, BUT if I’m out of eggs or just don’t really feel like separating an egg and want a sour, I’ll add a couple dashes of it.
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
what is te shelf stability of the aguafaba? does it need to be refrigerated?
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.
This is such good timing! I’m submitting a cocktail in the tio Pepe cocktail comp with a plant based/vegan theme! I was planning on using Aquafaba and I think I still will from listening to your reviews on the other products
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:)
Thank you so much for making a vegan version of these drinks! I cannot wait to try these!
That drink looks and sounds like it would be amazing! I’ll opt for the egg, though:)
What if you tried more than a barspoon of soy lecithin? Would you get more foam? Since it’s virtually tasteless, why not?
Even though we aren’t vegan, there is an egg-allergy in our house, so this is a great idea!
You forgot about the people who feel bad that they wasted an egg just to make a cocktail
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?
You should have also done the original with egg white for comparison
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.
Could you do a video on incorporating honey into iced cocktails? I keep having a gelling problem
I’ve had wonderful results with Stevia Ginger Beer. Keep it up