The reverse shakes solves the number one problem the dry shake has: mixing the egg whites and your ice. While I personally find this to be the easier option, someone, of course, came up with a better, albeit fussier way to do it. Someone, somewhere along the way, discovered that shaking the egg whites without the ice allowed the air to circulate better - resulting in a better, bigger foam. And while you can absolutely just do this all in one go (adding all the ingredients including the egg whites and ice), you're foam won't be as frothy or as firm. First, the shake itself creates the foam from the egg whites. After you've got this first part done, you're going to open up the shaker, add ice, and repeat the process. Please someone get me a gym membership for my birthday. This is why I often enlist my husband to help me out (pathetic? Yes. The harder you shake it, the better the foam ends up being at the end. Close it up and shake hard for at least 30 seconds. In this case it's going to be amaretto, whiskey, lemon juice, egg white, and simple syrup. You're going to add all your ingredients to a Boston shaker (my personal favourite for cocktails). In this particular case, the dry shake is pretty straightforward. I personally favor the dry shake nine times out of ten. Here's where the shaking method comes in for the grapefruit cocktail with gin. Strain, and keep in an airtight container in the fridge for up to two weeks.Take off the heat, and allow it to steep for up to two hours (although there will be lots of flavor there right away, you can definitely use it).
Once it's simmering, add 3-4 springs of fresh rosemary. Combine one cup of granulated sugar and one cup of water over a small saucepan on high heat.Making your own simple syrups is so easy, and in my opinion, it's the best way to take your cocktail game from good to gourmet. Some people really get intimidated by the egg white shaking part of this, but I'm here to tell you, it's so easy, and you can totally do it! We'll go through a step by step explanation below, and a video where we make it together! First, the Rosemary Syrup
White grapefruit juice cocktail how to#
Just substitute one to one! How to Make a Grapefruit Sour Cocktail
The list is small! Yay! But we do have to make the rosemary simple syrup, but it's easy, I promise. It's Amaretto, lemon juice, simple syrup, egg whites, and for a treat: chocolate bitters. Rum Sour: Technically, the rum sour is actually a Daiquiri! (No egg whites with this one).Īmaretto Sour: My personal favourite, especially around Christmas time. A delicious variant to try: the Ward 8, which is a whiskey sour with grenadine. It starts like a normal sour, but if you add the egg white to it, it actually becomes a Boston sour, just to keep things simple. Sometimes also served with cinnamon bitters. Pisco Sour: This classic starts with pisco branding (normally from Chile or Peru), adds lime juice, simple syrup, and the foamy egg whites. There are so many, it's really only based on what liquor you're starting with:
White grapefruit juice cocktail free#
Fun fact - if you add carbonated water to a gin sour than voila! It becomes a gin fizz! You can absolutely feel free to do that with this drink, but if you want to, I would leave out the egg whites. The beauty of this grapefruit cocktail with gin is how amazingly the grapefruit and gin go together. We're going to skip the lemon in this one, because I think the grapefruit is citrusy enough to stand on it's own - but all the other elements are there!Ī gin sour is a just a sour that's made with gin. Often, they also have a foam made from shaking egg whites.
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