Yesterday, I felt like having a cocktail, and not just any cocktail – I wanted something tangy and refreshing. So, I decided to make a Brandy Sour. I’ve made this a few times before, but this time I thought, why not document the whole process? It might be fun, and who knows, maybe someone else will find it useful.
First, I gathered all the stuff I needed. Here’s what I grabbed from my kitchen:
- Brandy – obviously, this is the star of the show.
- Lemon juice – freshly squeezed, because it just tastes better.
- Simple syrup – I usually make a big batch and keep it in the fridge.
- Egg white – this gives the drink that nice, frothy texture.
- Angostura bitters – just a couple of dashes for that aromatic kick.
- Ice – lots of it!
- A cocktail shaker – for mixing everything together.
- A strainer – because nobody wants a chunky cocktail.
- A nice glass – presentation matters!
Once I had everything in one place, I started by pouring 2 ounces of brandy into the shaker. Then, I added 1 ounce of fresh lemon juice. This part always makes my mouth water a little – that citrusy smell is just so good. Next, I poured in about ¾ of an ounce of simple syrup. You can adjust this depending on how sweet you like your drinks, but I find this amount to be just right.
Now, for the egg white. I carefully cracked an egg and separated the white from the yolk, only adding the white to the shaker. This is where the magic happens, folks. The egg white doesn’t really add any flavor, but it makes the cocktail so smooth and creamy when you shake it.
Before adding ice, I did a “dry shake.” This means I shook all the ingredients together without ice first. It really helps to emulsify the egg white and get that frothy texture going. After shaking it vigorously for about 15 seconds, I added a good amount of ice to the shaker. Then, I shook it again, this time for another 15-20 seconds until the shaker was nice and cold.
Finally, I grabbed my chilled glass, strained the mixture into it, and added a couple of dashes of Angostura bitters on top. For a little garnish, I sliced a thin piece of lemon and placed it on the rim. And there you have it – a perfectly crafted Brandy Sour.
The first sip was exactly what I was craving. The tartness of the lemon, the sweetness of the syrup, the warmth of the brandy, and that subtle hint of bitterness from the bitters – it all came together so well. Plus, the texture was on point. I sat back, enjoyed my drink, and thought, “Yep, I should definitely share this.” So, here I am, sharing my little Brandy Sour adventure. Hope you all enjoy it as much as I did!
