New Orleans' Best Cocktails: The Whiskey Sour

[@BenRangel]

I dig this guy, Being a drunk at a lonely hotel bar wouldn't be so bad if you had a bartender like this.

[@marilynnbachorik2939]

He truly is the best! We spent an evening with him several years ago. It was his last night at the Library Lounge, almost no one in the place, and we sat at the bar for 3 hours while Chris chatted and put on a show for us. When we got our bill, he'd charged us only for the first round we ordered, so we gave him a $100 tip. Then he asked his wife to take us on the shortcut through the back of the hotel across the street to one of their favorite restaurants. We were a little "too happy" to find the way ourselves. :)

[@asst.professor7009]

i agree with you so much now i want to be by myself at leisure, tired from work spending a few hours at this mans bar...

[@johng5710]

I met Chris at Revel...I ordered a Mint Julep, a Ramos Gin Fizz, an Old Fashioned, and a Sazerac...all amazing and a great time talking with him and listening to some stories!

[@bluntzcfarnam]

I will meet this man someday and order one of everything and have him tell me everything about the drink

[@Reak55]

God i love his rusty voice. He sounds experienced and it adds to the atmosphere :D

[@shdwfng]

i've made this drink a bunch of times, with and without the egg white, for both friends and family. although we were skeptical at first, after tasting we all now agree that the egg white is key - it turns an average drink into an absolutely delicious one. not required, but absolutely recommended.

[@walterlv01]

Before viewing this video I never knew that this was the traditional way to prepare this drink. I have made it this way several times since, and I must say it is one of the most delicious cocktails I have ever had. I am tempted to go to the Pere Marquette in New Orleans just to shake this man's hand and thank him for this and all his recipes on here. Master of his craft.

[@davidhall4140]

The Whiskey Sour ............ My Favorite cocktail !

[@idkisaidit]

Best looking whiskey sour on youtube bar none. I think pouring it over the ice is a really excellent move that a lot of ppl tend to eschew.

[@bradjbourgeois73]

I remember my mom ordering this once at a seafood restaurant once when I was a kid. Gonna have to try it out.

[@ayense04]

this is art.

[@Actueel68]

Honestly, this is one of my favorite drinks. I especially love it when there are fresh citrus juices. The bad part of this drink is it eats your enamel like crazy.

[@BIZ3LE]

FINALLY A PROPER WHISKEY SOUR

[@dLimboStick]

OMG My mouth is watering.

[@murphtahoe1]

Wow…that looks super tasty!

[@mbarton36]

Just whipped one up after watching this video. Used Redwood Empire Pipe Dream and Demerara syrup. Great video!

[@MJ-pk4gh]

Most bartenders don't use egg whites but it's an absolute must

[@platformusa2]

I never knew that egg white goes into the sour. Very good presentation as always.

[@wefromtheunderground]

@sarsattacks the original whiskey sour did not have eggs. it was only added later on for texture and it just stuck that way

[@8anos7]

while i was making the recipee i thought oh pitty for thegg and whiskey. But now I have this cocktail in mind every time i wanna impress

[@legion0101]

Well i thought i commented on here 3 years ago..meanwhile i cant tell you how many of these i had made since then lol my s/s shaker top is so worn down/tarnished. Protip: make this drink exactly like Mr. Mcmillian says. And dont buy walmart lemons. His shaken margarita is my prefered drink now - without the salt on rim and sweeter - 4/3 ratio lime to simple syrup. Thank you Sir..cheers to you.

[@GuitarmanST]

Wonderful! thanks for the video- Cheers

[@dand777]

1.5 oz bourbon, 1 oz lemon juice, 1 oz sugar syrup. shaken n strained and served on rocks in a tumbler with a slice of orange and a cherry. My personal measures, definitely agree with this guy using makers mark though!

[@GalaxyTrigger82]

makers mark is my personal favorite bourbon to use. I also dont mind wild turkey.

[@xwoodsyx]

Oh whiskey sour.... perfection.

[@dadamj]

I actually LOL'd!! Brilliant!! :)

[@cheetahlip]

This dude is a master.

[@MajBlood]

@qpalqlap You are right. I went to a bar the other night in my city; they didn`t know how to make a Long Island Ice Tea, and when I asked for my Scotch, neat, they didn`t know what I was talking about.

[@SilenceDogood76]

Forget the Dos Equis guy, I vote Chris as the most interesting man in the world...

[@kingobnoxious]

I just made the Brandy Alexander at home a few moments ago, and I am Fcuking impressed!

[@DeathRattle101]

Nice! The ones they make now days are very different...

[@madamewho]

qpalqlap I love how you judge a woman's ability to make drinks by her looks. Makes a lot of sense!

[@bigjwiz]

He is the Man!!!

[@who0oam1]

Amazing

[@JovialPlanet]

Nothing I can say except, Nice.......

[@brtshstel]

4:10 that looks absolutely splendid

[@KingJohn478]

What is the best size tumbler (capacity wise) to serve Whiskey Sours and Old Fashioned cocktails in?

[@bolch88bb8]

Go out and buy a pack of eggs and pre crack them and separate before service. I have found pineapple juice adds a nice froth to a drink the quantity you will use is very dependant on the ingredients involved in the drink because pinepple will add a citrus/sweet taste if too much is used.

[@lmm9607]

thanks for the video! i really love making the classics in this slow, careful fashion, rather than at my bar here in nyc where there just isn't time for this process. however, i've brought up the egg white issue with my boss, and he flatly said it wasn't going to happen. what's the best substitute? can someone let me know? thanks

[@terratrema]

@BrendoNintendo01 Funny you should say that: I had a friend over the other week, we had three or four of MY whiskey sours, and both of us ended up with chest and stomach discomfort... So admittedly, I've started closely following Chris McMillian's recipe, although I still use a combination lemon and lime. One thing you may wanna try: use the recipe I originally gave, but substitute the lemon juice for sweet vermouth. It's interesting. I'll give the cherries a whirl, cheers.

[@sarsattacks]

@JoeGriffin7 Huh? A lot of "sour" drinks SHOULD have an egg white for texture. Only "cheap" places make sour drinks w/o it b/c it takes extra time, like at a nightclub

[@krssnoop]

yum! got to try this

[@theloudtenor]

what ratio do you use for your simple syrup?

[@MedEllul]

I work in a cocktail bar in Montreal. We serve a Boston Sour in a highball and are very careful on the presentation (fresh lemon zest and cherry). I find this presentation pretty lousy, foam dripping everywhere around the glass... We use the 3/4 lemon 1/2 s.s. ratio and I find it quite amazing !

[@dontaskwhatkindofmusic]

I do 3 parts whiskey, 2 parts lemon, 1 part simple syrup + bitters & egg white

[@poppadop89]

Care to share what the names of these places in San Francisco may be?

[@lovesheidi]

have you ever heard of a blood and whiskey sour.used with a blood orange on the side or in the drink.saw it in mens health magazine.made with everything you did here

[@MJ-pk4gh]

Once you've had a whiskey sour with egg white in it you can't have one without

[@Sentom23]

This...is... absolutly delicious

[@lcspies]

@JimmieBluffdweller I make this with Bookers Bourbon (125 proof) sometimes...makes for a potent sour!

[@MetalAsFork]

I work in a nightclub, and a Whiskey Sour has simply become: Rye, water, and lime juice. It's not frothy with egg whites or even shaken. I'd love to try the real deal some time, but I don't see clubs cracking eggs on the bar top too often... Good vid sir =)

[@mesarock2vh]

I didn't know God was a bartender! That's how you make a whiskey sour!!

[@hotbartendersla]

I missed Mardi Gras =(

[@nyolan2650]

@terratrema Yes I liked the idea of egg-white too. But I think for a whisky sour is O.K. to be a bit sweeter (instead of its name)... I like it more sour, tough.

[@sko9laz]

What kind of syrup does he use?

[@OnkelChan]

If you want to taste a real difference, I suggest to replace the lemon juice with either 50/50 lemon/lime juice or just with lime juice. Gives an interesting new kind of taste

[@pimpc1125]

You can use a small dash of pineapple juice as a substitute for the egg, it works, but not as frothy

[@shaunlodge1987]

the egg white is just there to make it 'fluffy'. i prefer it with egg, and a dash of angustura bitters.....but its all to taste at the end of the day!!

[@JonasClark]

@qpalqlap Not QUITE this level, but go to Zig Zag Cafe in Seattle, wait for a seat at the bar (might take a bit) and chat up the tender. They're wonderful.

[@wepininthecupin2907]

The egg white makes it. Chris knows.

[@SteppinRaz0r]

damn that looks like som ehigh class shit! i go the ghetto way some sour mash whisky, a dash of lime juice and some squirt.

[@SugarSigur]

@TuRdSandwitch18 I love your name. ...and drinks.

[@HastaFatum]

I have that problem all the time. The protein makes it deliciously frothy, but some people just can't be coaxed.

[@sixstringfretter]

@ayala87 I was just being stupid. you know, sarcastic? Sorry, it's my nature. I agree with you 100%. The art of hand crafted cocktails is a thing to behold. I was at the Four Seasons last year, and the bartender was very, very good. But it was expensive!

[@brittanyultra]

Wake that drink up..!! :)

[@nikfish1]

y didnt you use any bitters for that? btw can sugar be used instead of he syrup? or better stick with the syrup? also, is the egg white an essential or a variation? this is a mans drink right?

[@IndusrialProgrammer]

This guy should play in a "noir" movie!

[@kingobnoxious]

And the whiskey sour! opps Im drunk.

[@jotazores]

pego naquele copo todo cagado?

[@JamesSmith-qv9qo]

60ml bourbon 30ml lemon 20ml simple A few drops of Angostura bitters on top

[@MaddenManification]

simple syrup. equal parts sugar & water heated until all the granulated sugar is dissolved. Store in the refrigerator for up to a month.

[@terratrema]

There's been a mini-debate going on here about the rights & wrongs of using an egg-white. I got the idea of using egg-white from this video and I LOVE it. It makes the drink feel so much smoother going down the throat, as well as making it look sexier. But I think the syrup-citrus ratio is dead wrong. If you follow the recipe of this video you get a drink that's FAR too sweet. Bourbon - 1 & 1/2 oz Lemon - 1/2 oz Lime - 1/2 oz Simple Syrup - 1/2 oz and a dollop of egg-white. That is perfection.

[@Gewehr_3]

Haha true!

[@jhiller21]

How the fuck is this man not drunk all day? If I had his knowledge, and could make any delicious drink I wanted, I would be. I guess I wouldn't keep my bartender job very long...

[@JonasClark]

@JayRay92 Try a well-made Ramos Fizz, then just try to say that.

[@tyhaley7]

hahaha, didn't even notice that

[@GodzChild007]

I used the milk he said as an option and went with Amaretto instead of whiskey..sexiest thing i evr had

[@adwoan]

This message brought to you by: Maker's Mark

[@newunclehorse]

3 guys were drunk and therefore accidentally hit the thumbs down button

[@theloudtenor]

@BrendoNintendo01 Thank you!

[@drumaboy200]

this man is most likely related to chuck norris

[@ohpotatoesandmolasses]

I love this guy, but I am not a fan of his whiskey sour recipe. Here's mine. 2 oz. bourbon (I use Old Grand Dad BIB - 100 proof) 1 oz. lemon juice .75 oz. simple syrup 2 dashes Angostura bitters Shake and strain into a lowball glass, no ice.

[@Lexicon345]

"Ooh, and that's a bad miss..."

[@tamapalagi]

BTW means by the way. I drinh Pabst Blue Ribbon. It's good and cheap. $7.05 out the door for a 12ver.

[@carolinaSolid19]

im a bartender at a golf course/country club and thats how i have to dress. sadly my name's not shakey either.. =[

[@aarossell]

@qpalqlap haha, you're visiting the wrong bars, son (or miss?)

[@SkillsofAesthetics]

umissed the two dashes angostura bitter but other thna that great .

[@MrBandholm]

+ftlptba You are thinking of "the old fasion", the Whiskey Sour does not use bitters :)

[@SkillsofAesthetics]

bandholm it uses ;p

[@MrBandholm]

ftlptba The recipi from Jerry Thomas's 1862 "how to mix drinks or the Bon Vivant's Companion" (the first ocktail book to publich a Sour recipe, does not include Bitters in the Sour... The recipe: Take 1 large teaspoonfull of powdered white sugar, dissoleved in a little Apollinaris water. The juice of half a small lemon 1 wine glass of boubon or rye whiskey. Fill the glass full of ice, shake up and stain into a claret glass. ormament with barries." No Bitter

[@SkillsofAesthetics]

bandholm

[@carlosomarmena]

+bandholm There's a few places who garnishes with bitters actually. A whiskey bar here in San Diego called 7 Grand uses bitters. Not too much, just a dash. Brings out a lot of the whiskey.

[@jhiller21]

@smacman68 Yeah, but the pre-made mix tastes like donkey piss. If you want to make a bunch, just squeeze two lemons, add an egg white and a little simple syrup and shake it up. You now have sour mix.

[@freekeefox]

The Whiskey Sour is really a flexible drink. You can make it lots of ways, just please don't use the cheap sour mix.

[@nuggets93]

use fireball and you get a cinnamon sour o_O

[@c3sar0]

@qpalqlap LOL at shakey :)

[@tamapalagi]

Did you start drinking when you were 1? We are the same age and I don't remember the bars from the 60's. BTW there's gonna be a jail break!!!

[@smacman68]

Hell, the liquor store sells pre-made whiskey sour mix, just add bourbon and drink! This looks like a lot of work.

[@SalamiTactical]

weddings dude

[@4cClubT]

how much does makers cost more than wild turk,fuck all that shakin/handheld rival mixer w/ new batts will stir that drink angrily,good lemons,oranges,pulp strained,small straw,spring water ice cubes and its a fulkin party

[@martindammable]

Yeah, the egg white wont do much harm oposed to the whiskey

[@JayRay92]

Egg whites? Whaaaa...

[@charlesanders0n]

I've always wanted to be served by a bartender like this. Every bartender I've known is some douche in a tight t-shirt or an ugly chick I also hope his name is Shakey, but thats not completely necessary.

[@mikelomeli1316]

I hate going to bars that don't know how to put the egg white in the whiskey sour

[@0Heavy0Metal0]

@jhiller21 No, you are mistaken. It taste like moose piss, not donkey. So get your pisses right. lol Actually I was just being sarcastic. Compared to a drink made by someone like this, ANY pre-made mixer sucks ass. A few of the higher end mixes are ok in a pinch. But this is livin' large. But you pay for it. Not cheap.

[@lawrencespies8674]

4-3-1? how is 1.5oz, 1oz, and 3/4 oz a 4-3-1 ratio? Wouldn't 3oz spirit, 2.25oz simple and 3/4oz lemon be 4-3-1? Im confused.

[@jakescakes]

He said 4-3, not 4-3-1. He was referring to 1oz simple syrup to 3/4oz citrus juice.

[@reglcon1234]

thats a boston sour