Stop Using Egg White! Super Syrup is here!

Summary

In this innovative cocktail-making video, the host introduces a vegan-friendly whiskey sour recipe that achieves a fluffy texture and foamy head without egg whites. The key ingredient is 'Super Syrup,' a vegan syrup that combines sweetness and foaming properties. The video compares this syrup to traditional egg whites and aquafaba, highlighting the advantages of Super Syrup, such as no unpleasant smells or waste. The host also interviews Mike Capoferri, who shares his development of 'Sour Syrup' using methylcellulose. The recipe for Super Syrup is detailed, including the use of gum arabic for texture and xanthan gum as a stabilizer. A side-by-side taste test of the whiskey sour with egg whites and Super Syrup concludes the video, suggesting Super Syrup as an excellent alternative for a creamy, foamy cocktail with a longer shelf life and less waste.

Takeaways

• 🥃 The video introduces a whiskey sour cocktail recipe without using egg whites.
• 🍋 The key ingredients are bourbon, lemon, and a special syrup, plus saline for a traditional twist.
• 🌟 The 'Super Syrup' is a vegan alternative that acts as both a sweetener and a foaming agent.
• 👨‍🍳 The concept of 'Sour Syrup' was developed by bartender Mike Capoferri to improve upon egg whites in cocktails.
• 🔬 Methylcellulose is the magic ingredient in 'Sour Syrup' that creates a foamy texture when mixed with hot and cold liquids.
• 🍹 The video provides a detailed recipe for making 'Super Syrup', including the use of gum arabic for texture and xanthan gum for stabilization.
• 📅 'Super Syrup' has a shorter shelf life than simple syrup, so it's recommended to make smaller batches.
• 🧪 A side-by-side comparison is made between the classic egg-white whiskey sour and the one made with 'Super Syrup'.
• 🍹 The 'Super Syrup' version provides a creamy mouthfeel and stable foam without any off-putting aromas or flavors.
• 🏆 The video acknowledges other bartenders like Joerg Meyer for their innovative approaches to cocktail foaming agents.

Q & A

What is the main focus of the video?

The main focus of the video is to demonstrate how to make a whiskey sour cocktail with a fluffy texture and a foamy head without using egg whites, by using a special syrup called 'Super Syrup'.

What are the key ingredients of the whiskey sour cocktail presented in the video?

The key ingredients are bourbon, lemon, and Super Syrup, which is a vegan alternative to egg whites for creating a foamy texture.

Why might someone prefer not to use egg whites in their cocktails?

Some people might prefer not to use egg whites in their cocktails due to safety concerns, the smell, the waste of egg yolks, or because they are vegan.

What is 'Super Syrup' and how does it work?

Super Syrup is a vegan syrup that combines a sweetener with a foaming agent, made with ingredients like gum arabic, xanthan gum, and methyl cellulose, to create a silky texture and stable foam in cocktails.

Who is Mike Capoferri and what is his contribution to the video?

Mike Capoferri is a bartender from LA’s Thunderbolt bar who developed 'Sour Syrup', a vegan alternative to egg whites for sour cocktails. He shares his insights and the recipe for Sour Syrup in the video.

What is methyl cellulose and why is it used in Super Syrup?

Methyl cellulose is a hydrocolloid that forms a gel when hot and melts when cool. It is used in Super Syrup to create a foaming agent that helps create a frothy texture in cocktails.

How is Super Syrup different from traditional egg whites or aquafaba?

Super Syrup is a vegan, shelf-stable syrup that doesn't have the smell or taste of egg whites or the additional dilution that can come with using aquafaba.

What is the shelf life of Super Syrup compared to simple syrup?

The shelf life of Super Syrup is about half that of simple syrup, so it's recommended not to make too much at once.

How does the video compare the classic egg-white whiskey sour with the Super Syrup version?

The video compares the two versions by making them side-by-side, noting the foamy head, mouthfeel, and any additional flavors or aromas. The Super Syrup version is praised for its creamy mouthfeel and lack of egg-white smell.

What are the advantages of using Super Syrup over egg whites or aquafaba?

Super Syrup offers a longer shelf life, less waste, and a less messy workstation. It also provides a creamy mouthfeel and foamy head without adding any off-putting aromas or flavors to the cocktail.

What is the final verdict on Super Syrup as an egg-white substitute according to the video?

While the presenter doesn't consider Super Syrup as a complete 'egg-white killer', they acknowledge it as the best alternative they've tasted so far, especially for those seeking a vegan option or a more efficient bar operation.