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“My drink doesn’t usually last longer than a few minutes” 😂😂😂

It's Friday morning, can't wait to get home and make myself a Whiskey Sour.

There isn't much here that I haven't learned before, but this is a lovely presentation. And I love that you actually trimmed the pith from your garnish; that's an often-overlooked step that really shows that you care about your craft. Have a like; I can really get behind this channel if this is a typical example of your work. Very well done.

I listen to one episode every morning. “And now ya know” puts a smile on my face for the start of the day!

I don't even drink alcohol but I watch the videos because the way the presenter talks is so relaxing and warm!!! I love your presentation!

She could read out her grocery list and I would be delighted to listen. That accent is marvelous and by accident I learned a few things about one of my all time favorite drinks. Love this channel. Sign me in as a regular.

Whiskey sour is, for me, the best cocktail. it's quite simplistic, yet still great. the sweet and sour plus with whatever whiskey you like it with, always provides a balanced and new experience in my opinion. the egg white is just the cherry on top (apart from the literal one of course :)) ), that frothiness is simply a piece of heaven. I've got a suggestion for the particularly sweet toothed people. make a Whiskey Sour with Jack Honey. I recommend it!

ooohhh your video wins, lovely history and technical details thank you

I literally just polished off a whiskey sour of my own right when I watched this video; it was even made with Bulleit too! Mine was a 1:1 ratio of lemon juice to simple syrup though. It was nicely balanced, but wasn't quite "sour" as far as sours go. Next time I'll try the ratios you showed here and see how it goes!

Speaking of 'sour' and albumen, all Latin America cannot wait for your take on the Pisco Sour, the world's most magical drink.

Orange bitters and orange twist are a great touch. This might be the best whiskey sour I've ever had.

Cara Devine is absoluteluy divine !

She is wonderful, and the information is flawless. Thank you for such excellent content.

You really know your stuff. And we really learn stuff... thank you.

As an alternative to egg white, there’s always aquafaba! Or one can always use the 10 sec rule, i.e. leave the egg white, citrus and spirit 10 sec before before any shaking takes place. Either way, I’ve never encountered anyone getting sick from a “proper” sour but if a costumers is worried, it’s easily avoided.

Really enjoy your videos, nice wee blend of history and practical demonstrations

Your accent is simply brilliant.

Just bought a bottle of Bulleit bourbon after watching your video. Trying this in a couple of minutes, can t wait. Thanks for the vid. CHEERS!!!!

Thanks so much for sharing this great recipe so beautifully presented !

I just love that accent! Bartenders are like chefs, she is an excellent one!

Love your histories - great videos

I used this video as a “recipe” for the whiskey sour I just drank. I whipped it together with (jack daniels rye) which I’ve never had. Of course I used an egg. The first thing I said as I drank it was “I’m gonna die” as I slumped over in my chair it was THAT good!!

Loved it!! Second time watching this... this will be the cocktail for tomorrow evening Thank you again 👏👏

Wow, this is a phenomenal video! So informative, and something anyone can learn from. Immediately subscribed.

God I love your accent. Really love the history of the cocktail. Subscribed!

I usually make egg white before service (around six egg whites in a squize bottle). I just dry shake the egg white with a spring (from the strainer) in the shaker before putting it in the bottle. Will try the dry shake before adding ice next time ;)

I guess I'm buying whisky today, thanks! 😁 What you said about the bitters is very true, about the length and complexity. Bitters is one of those components that can make a good drink a great drink.

Beauty and brains! Such an easy channel to watch. Thanks

"I've never had much of an issue getting a nice foamy head just by shaking really hard"

I'm definitely not a bartender dealing with a heavy shift, I'm just a home bartender with time on my hands during lockdown, but I've always preferred the reverse dry shake. I do it before I shake the sour, so the drink doesn't dilute. By focusing on the egg white alone, it relieves me of some of the anxiety of working with a raw egg.

A favourite... but I'm trying new versions. Today will be tried without simple syrup & equal parts fresh squeezed lemon & orange with egg whites & finished with angostura bitters

Absolutely love egg white cocktails.

"...I find that a bit of a (*%$% around in the middle of a really hectic service..." This was the moment I fell in love with you and your channel. Only someone who's actually worked behind a busy bar gets how ridiculous that method is. That's what's great about your videos: good knowledge, good booze, no BS.

Gave this one a shot tonight. Mostly I really liked it. Used Peychaud's bitters... only had Angostura and Peychaud's. Thinking I should have gone with the former as I'm not diggin' on that bit of it. Love the texture and taste over all. Will def be trying this one again. Thank you for the vid! UPDATE: Mixed a second with the Angostura, a touch more simple syrup and bang. That was a blast. Now I need to go to a bar and find out what they're supPOSED to taste like. Thanks again and HAPPY NEW YEAR!

You have the worlds best accent...and I love your content too :)

I had an old Vintage Cocktail book It gave the history of the drinks and one thing about the Whiskey Sour that was mentioned was that using Bitters is a "new age thing". The Original Recipe was whiskey, [the juice of] half a lemon, half an orange and half a grapefruit with a teaspoon of powdered sugar...shaken vigorously!! It's really great though her recipe does sound really good as well

I'm making these for the first time tonight following this recipe . . . wish me luck :)

I really want to try a drink this woman made!

So beautiful I had to watch a second time to learn the recipe 😅

Ooooo this is gonna blow up. She’s fantastic!

Personally, I add a splash of Luxardo cherry juice and two Lux cherries for a Cincinnati Sour (w/ the egg white...or w/o.)

Remy has added "a bit of a f***around" to his vocabulary.

I'm new to your channel, this is actually the first video that popped up in my feed, and the whiskey sour is my favorite cocktail ever so cheers to that!

Awesome video, Just like meringue the acid of lemon slows the coagulation of proteins in the egg white allowing for more oxygen to get trapped more effectively creating the fluffy whipped effect. Also, because the properties of the proteins in egg they reach colder temperatures quicker risking damaging the proteins preventing coagulation meaning no foam 😢 Love this cocktail and love the science ! Haha cheers 🍹

Beautiful and balanced cocktail!!, I really love your channel! And you are simply amazing 🥰

Nice presentation! I’m gonna try it!

U seemed so familiar, couldnt put my finger on it, looked it up you worked at bomba! We've met haha Amazing vids, good straight points nailing the basics. Pleasure to watch

Lovely as always.. Drinks are great too!

I love it when she says america

I love how you explain everything

I like making Rattlesnakes from the Savoy cocktail book. Whenever someone order’s one I always recommend it. Basically a Whiskey Sour with an absinthe washed glass. As the sweetener I’ve been transitioning to Gum Syrup and in combination with the egg white it is really nice and unique

Just found your channel and I'm really enjoying it. Nice, straight forward crisp demonstrations that are informative and clean. Also, I'm a fan of the egg white ever since I tried it but I understand how it's a point of contention :D. Thanks for all the info and keep them coming!

Well done ginger girl, love from Kazakhstan 😂😂👊🏻

I like the way you have explained , great job 👍

I'm a profan who love the taste, smell and wonderfull felling of drinking a bourbon, whiskey or scotch, and I feel compell to enormously thank you lady of the red hair, beautiful accent and vast knowledge for helping me to swim into the mistic world of these spirits. Forgive me if I didn't mention your name lady, mainly because I don't know it.

Excellent recipe so easy to follow! Having my third cocktail already 🤩

Air bubbles popping with the citrus. Awesome.

Cut the egg white in the glass multiple times to make it far more pourable!

im in love with your accent

Guinness, Whiskey Sours, Straight Whiskey and Bourbon were my first booze to ever try since the dinosaurs roamed. Till present day I still love all four. Lovely video lovely lady 🌹 ✌️

I have my Whisky sour added with half a shot of Amaretto. That turns the sour from the lemon-y to the orange-y and i do like very much. Try it and let me know!

I could listen to her talk all day

At my age, I am always thinking of options to allow me to continue to enjoy cocktails. So, I have found that replacing the egg white with a teaspoon of Metamucil mixed with 0.05 oz water adds a similar texture , some additional sweetness from the sugar, and of course, improves the performance of the alimentary canal. It does change the color, but this seems okay when using the orange bitters. Your grandparents will thank you in the morning.

Great content and presentation! And, nice for me, reminds me of time living in Edinburgh. Slàinte Mhath!

Kim Kardashian? Not exactly someone or something to aspire to be...

My devotion to your channel was cooling a bit - nothing negative, just a by-product of intense exposure maybe. But then you said, "...a bit of a #$%^around..." and my heart is yours again. Forgive my momentary weakness.

This is inspiring! Whiskey sours will be the drink of the evening. :)

Thank you very much,for expanding my knowledge and getting me into my home bartender mode. With shaker of course! Cheers to a beautiful Scottish Lass!

The best cocktail with whiskey, I like Your presentation of the material )))

Your accent is music to my ears, your knowledge is excellent, and your natural beauty makes you the complete package.

Thanks for sharing the amazing story ♥️

I love 15ml of Grand Marnier in my Whiskey Sour instead of the orange bitters. Also, grated nutmeg on top gives a delicious nose. 👍🍻

Very Good ,Nice Presentation 😁😉 ☺ .

Just recently I have been using High West (Double Rye) or Buffalo Trace for my whiskey cocktails and I have to say it has been a game changer (as opposed to using Jack Daniels or Evan Williams). A bit pricier but certainly money well spent!

I like how she makes everything easy to understand. With that said, i don't understand why she takes the hard road every time she makes a twist. Use a wide peeler. Simple and makes a perfect cut every time.

I have never tried egg white in my sours. It sounds interesting. I like the Fee Brothers bitters. They are made in my home town of Rochester, NY. I get mine directly from the factory store.

I love how she tilts her head... adorable

Enjoyed the video, no more mix packets !

Thank you. I learned a lot just now.

This is great, keep up the good work! You deserve waaay more views! Liked and subscribed :D

Thank you and I totally understand. Any content we share will be attributed back to Behind The Bar. Cheers:)

I think I’m in love!😍😍😍😍😍😍

Great video and very informative. Personally, I would never drink a whiskey sour without the egg white.

Informative and very entertaining!

Made my first sour in a Mason jar, it was amazing with the bulliet barrel strength

Not sure about the coasts, but in the Midwest of the U.S. we don't use egg white. My dad drank whiskey sours for about 50 years, and never had one made with egg white.

If you fill the whisky sour in a Longdrink glass and fill up with ginger ale you get a very delicious long drink

After Steve the Bartender, I just found my second favorite cocktail channel! I also have to add... she is gorgeous. 😉

I still need to work on the foam on this - I'm not quite getting it. But I'm a newbie to barcraft. I got the idea that I wanted to play around with whisky sours because I was making a couple of quiches, and my recipe uses extra egg yolks. So I've ended up with quite a bit of egg white to play around with.

Loved this recipe! I always matched the amount of Lemon Juice to Simple Syrup but I like your ratio better. Subscribed :)

Cara Devine is so captivating

"A bit of a f*** around" 🤣

Any tips for keeping the lid from popping off during the dry shake? I make doubles and the whip usually builds up enough pressure to pop the lid off the shaker.

Great job 🥃🍒🍋

After your Old Fashioned video, I had to google "milliliters to ounces" to find out 60 mils was 2 oz. lol Another great drink the Whiskey Sour, now I have to try adding the orange bitters per your recommendations! Cheers!

I do prefer without the egg white. I also love it with honey instead of sugar syrup - supposedly called a Gold Rush...? Definitely my go to for a mixed drink. That, or whisk(e)y and ginger.

That lady looks much nicer than any Whisky sour 🙂

An all time classic. Yours looks delicious too!

And a nice havana to make it just foirfe👌🏻