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Food

Silky Egg White Sours: Panacea, Pisco Sour, and Morning Glory Fizz

Egg whites make for silky-smooth sours. Lynnette and Ryan show you how to incorporate egg whites into drinks using citrus (which “cooks” the whites), with whiskey and pisco as base spirits.

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World-class bartenders Lynnette and Ryan (aka Mr Lyan) teach you how to make perfect cocktails at home for any mood or occasion.
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[00:00:00.00] [THEME MUSIC] [00:00:26.65] - I currently work at The Lama Inn Lama San with Chef Erik Ramirez from Peru, and this cocktail is the classic cocktail of the entire country. So I'm making these drinks over and over, about 100 times a week by knowing how to safely incorporate egg white into these cocktails so they're frothy and delicious. So we're going to think a little bit about science here. We're borrowing from bakery techniques of using that acid in the citrus to cook the egg white to make these frothy, delicious, beautiful drinks that come out with this great aroma that you're going to have that are going to kind of take you through a meal. So I really like egg white drinks for dining for this reason, that they really have this culinary palate that you can explore with food, or just on their own as a nice aperitif or digestif. [00:01:11.51] So pisco, in Peru, is a huge part of the culture and the country. It can only be made from eight legal grapes. Some of those grapes are aromatic grapes, and some of them are non-aromatic. So when you're looking at piscos that you're looking at in the store, you might see a label that says "Quebranta." That means it's made from the non-aromatic grapes of Quebranta grapes. Or you might see different varietals, like Italia, Muscatel. Those are more of our aromatic grapes. [00:01:35.04] What's so important is that the mixture of those grapes, when you see Acholado, which is a blend of those grapes. What that does is you're seeing how the different grapes really come to fruition within that spirit. So since it's distilled to proof, not watered down at all once it's done producing, you're going to really taste those flavors. So we say it's unaged brandy because if you would take that and put it in barrels, you can get something closer to cognac styles. But the grapes that are being used are super unique. And so I think that they really go with the culinary aspects of the food. It's a part of the culture so that people in Peru understand how to drink piscos with their ceviches, and how to use it not only in a cocktail, but as a sipping spirit throughout their dining experience. [00:02:15.07] So the classic pisco sour that I'm going to make starts with citrus. So we are going to do a little bit of lemon and lime juice. So this is a preference. You can just do lime juice, but I think that both lemon and lime add a bit more nuance to the cocktail. Traditionally, in South America, you'd be using different types of citrus altogether. So I think that this helps approximate what that's like. [00:02:45.25] So now, to balance that out, I'm going to use our simple syrup. I'm going to use 3/4 ounces of that. So I'm going a little bit more tart because I want that nice acidity in this cocktail with the egg white. And then, I'm going to keep this tin on the side here because this is where we're going to crack our egg. So that way, if I accidentally get some yolk or anything, I can toss this away and I don't h...


Make cocktails your own

James Beard honoree Lynnette Marrero has been at the forefront of the NYC craft cocktail movement. Ryan Chetiyawardana (aka Mr Lyan) is the founder of Dandelyan, named the world’s best bar. They will teach you the essentials of cocktail making, from developing your palate to building your home bar. Learn how to mix a perfectly balanced drink for every occasion and mood—and become your friends’ new favorite bartender.



Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

Learned about a bunch of new alcoholics and how to properly prepare recipes.

I wish the class wouldve been longer but the concept is pretty clear.

An excellent Masterclass and very educational. I'm not even old enough to drink any of these (other than the lemonade) but I'm excited to get out there and practice on other people

I really enjoyed this. It was fun to see two talented bartenders creating great cocktails. I'm a fan of the infusions and the batch drinks. The class guidebook is also a great reference to have on hand.


Comments

Stephanie W.

I appreciate that Ryan mentioned saving the egg yolk. I really hate when anything is wasted so I like that he mentioned using them. Since I don't make ice cream I'll be saving mine for custard or pasta.

A fellow student

Ryan, mate, unless I’m missing something, you have just added a meticulously weighed out 50g of white sugar and however much of the 65g of the “runny honey” that didn’t stick to the tin to an unknown quantity of infused vinegar, all the while banging on about how using the scales gives us a little more control. I think I would prefer to see you put your saucepan on the scale. Then you could have weighed the ingredients as you added them and more accurately controlled the proportions.

Alicia

is it possible to substitute apple cider vinegar with kombucha? if so, do i need to boil it down as well?

Erin

Has anyone else here tried making the lavender shrub? 50 grams seems like a LOT of lavender to be using. I had what looked like about the same amount of dried herb (if not more) as he showed here in the video but it only came to 10-15g on the scale. Am I missing something? Does anyone have any pointers here?

Ricky P.

The amount of effort Ryan puts into his cocktails is beyond me. The time he takes to make ingredients he uses in such simple cocktails as a Whiskey Sour. From what I've seen so far, he is the better bartender between the two.

Amit J.

I have had some difficulty with getting a nice layer of foam when making drinks with egg whites. I always do a dry shake and seem to have a foamy texture to my drink. However, after adding ice and shaking again, I almost always end up with an icy drink with no foam. I was wondering if anyone had any suggestions to fix my problem. Thanks in advance.