Stop Using Egg White! Super Syrup is here!

Today I’ll tell you why you should stop using egg white in your sour cocktails: Super Syrup is here! Be it for safety concerns, the smell, dilution, the waste of yolks or eating restrictions, not everyone is a fan of egg whites in their cocktails. This is why this week I decided to bring you Super Syrup - a vegan alternative that manages to replicate the silky texture and the stable foam of egg whites. It was inspired by the work of Mike Capoferri, from LA’s Thunderbolt bar. I also made two Whiskey Sours to compare, a classic version with egg white, and a version with Super Syrup, combining both the sweetener and the frothing agent to create a wonderful ingredient that can be used in many more drinks! So get comfortable and make sure to use the calculator on my website to make yourself some Super Syrup. Cheers!
If you'd like to make a foamer without the syrup, check out the Super Foam episode: • EGGS ARE DONE! Super F...
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Check out Mike Capoferri talking about Sour Syrup and its recipe: punchdrink.com...
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The team behind this video:
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Sašo Veber
Phantom hand
#cocktailtime #vegan #whiskeysour

[@KevinKos]

What do you think? Will Super Syrup replace egg whites in your cocktails? Give it a try! Get Methylcellulose here: geni.us/8BIo If you'd like to make this without adding sugar, check out the Super Foam episode: kzbin.info/www/bejne/b4jGlICYmtSBbbM Check out our CURIADA collection of bottles: bit.ly/spiritscocktailtime If you like what we do, you can also support the channel here: 👕 Merch: my-store-11171765.creator-spring.com 🎩 Patreon: www.patreon.com/cocktailtime 🛒 My Store: kit.co/KevinKos 🌍 Web Page: www.kevinkos.com/

[@drkmaster0]

Awesome find Kevin! Do you think the methylcellulose will have the same side effects of egg white such as binding tannins? For example why egg white is necessary in the Earl Grey MarTEAni

[@tankbuggeru]

Is it possible to make the Super Syrup with sweetener instead of sugar, but with similar results?

[@KevinKos]

@@tankbuggeru yes

[@KevinKos]

@@drkmaster0 it will not have the same effect as the egg white does.

[@vaettra1589]

Nah. Too much work.

[@DeathToMayo]

I make hummus a lot which means I often have aquafaba on hand. I reduce the aquafaba and then pour it into my ice cube tray which happens to be about 1 ounce per cube giving me aquafaba cubes. I just pop a cube into the shaker as I'm making the drink. Thoroughly shake it to create a foam as I chill the drink. No ice needed so I have more control over the dilution.

[@andyjmozer]

Brilliant- does the cube completely dissolve

[@JesseCohen]

I do similar with coffee cubes for coffee based beverages. More chill, full flavor. I’ll try this as well, thanks!

[@punkdigerati]

It's a progression of a gomme (gum) syrup.

[@tommasograzzini01]

Will you ever post a list or make a video of all the special ingredients you use like acids, gums etc.? I think it would be really cool to know more about these ingredients and their use in molecular cuisine and mixology.

[@KevinKos]

That's a great idea! Thank you!

[@tommasograzzini01]

Thank you for your amazing videos

[@thesaltmerchant4564]

The acids are pretty cheap on Amazon

[@jmhadahorse]

Or order through modernist pantry and skip giving money to God King Bezos. They have everything you need.

[@tommasograzzini01]

@@jmhadahorse Thank you for the advice, from what I can see it’s a great site for Americans but being I live in Italy I think I will buy directly from special ingredients Italy so I don’t have to pay Amazon fees or other sites international shipping.

[@AP0CALYPSY]

I tried making this with CMC (=Caboxymethylcellulose) and that doesnt work. I thought it would since Methylcellulose and CMC are used for similar application, but allas. Worth mentioning I reckon.

[@cassiogreco4472]

I struggled with this until I zoomed into the photo and found the exact methylcellulose he used - its HPMC. Thought I'd comment to avoid people losing time doing their own research

[@jerryabbanat9452]

After some trial and error I finally have a beautiful cocktail with Kevins recipe. My first mistake was to get Methylcelluose powder which produced little foam. I then read in the comments that Methocel F50 (Hydroxypropyl methylcellulose) was the better choice. I then followed the technique and got terrific results. However, on my third attempt I made the mistake of adding the Methocel dissolved in hot water into the sugar-xanthan liquid rather than the sugar-xanthan liquid into the Methocel solution. Whatever the reaction was this did not produce a beautiful foam. Finally today I followed the recipe exactly and got a beautiful long lasting foam. Hope this helps others.

[@KevinKos]

I am so happy you didn't stop after the first attempt! Awesome that you like this syrup! Cheers!

[@felipebfu]

I live in Brazil and can only find CarboxyMethylCelullose (CMC) do you know if it is the same as the HPMC that you used?

[@felipebfu]

@@KevinKos can I use CarboxyMethylCellulose (CMC) instead of methocel that is HMPC? Here in Brazil I can only find this ingredient

[@olegpushin283]

Foamee the best way

[@DrBrangar]

I learn 2 techniques, the syrup, and the idea of using the hawthorn strainer to separate eggs, which is INSPIRED.

[@KevinKos]

Happy to hear that, cheers!

[@phantomhandofcocktailtime6911]

With Super Juice and Super Syrup, every cocktail you will be turning into a Super Cocktail!

[@flair_projectsb]

Great video, Kevin. How long is the shelf life of the super syrup?

[@TheWhiteDragon3]

I actually like egg whites myself, but I think I'm still going to give this a try just for the convenience factor of not needing to fiddle with eggs to obtain that wonderful silky texture.

[@KevinKos]

Let me know how you like it 😉🥂

[@TheWhiteDragon3]

@@KevinKos I finally got around to trying it, and I love it! It's a very convenient way to add that body and luscious head to a cocktail, and I also love the texture it gives a stirred cocktail. I also had a stroke of genius and used it to sweeten an ice cream base taking advantage of the three stabilizers to create the smoothest ice cream I've ever had in my life. I think I'll introduce it to my friends as Triple Gomme Syrup after the three gums. Thanks again Mr. Kos!

[@illomens2766]

"in METRIC, of course" cheeky ;)

[@josecorchete3732]

Freaking amazing! Perfect for vegan alternatives in cocktails, increasing the public target.

[@KevinKos]

Glad you like it 😊🥂

[@ThroughTheMixingGlass]

Really interesting stuff, Kevin! I'm not sure it's right for a home bar situation though given the number of steps in this process and the much shorter shelf life that Mike mentions in your video. I love seeing new innovations in bars though!

[@JustiaFiat]

You might want to consider adding 0.05-0.1% of Sodium Benzoate to your syrups, so you won't ever have to worry about shelf life again.

[@getrajesh]

@@JustiaFiat I am intrigued by how to use this ingredient to prolong shelf life. Please can you elaborate? Thanks!

[@tobiasrieper7463]

Great video as always, Kevin! What Is the shelf life of this super syrup? And I think it would be a great idea to include shelf life for every special ingredient video you make from now on.

[@justinurra2718]

Absolutely! And storage directions

[@lunasthemoth7774]

I actually have an egg white allergy, which so the whole realm of sours seemed unattainable to me, UNTIL THIS VIDEO!! THANK YOU SO MUCH! I'm definitely going to try to make this.

[@danjennings5068]

I've always found egg alternatives can't compare to the mouthfeel of the egg. Initially they'll be close, but the head settles out faster and the mouthfeel gets thinner. I'd be interested to hear how they compared over time. I've also found that often the egg smell won't be noticeable at first if you use fresh eggs, but as the cocktail warms over time it becomes much more apparent.

[@KevinKos]

Great observation, Dan! Let me know if you decide to give Super Syrup a try and how that compares for you. For science! 😉 Cheers!

[@coxjohn]

The wet dog smell dissipates if you prepare your egg whites before service. Liquid will intelligence has a page or two about it.

[@bobbarron1920]

I’ve made several sours with super syrup and the foam goes nowhere! It is very persistent. Also the silky mouthfeel is really luxurious. I will probably never use egg white again.

[@AnkitSingh7]

Thank you for the recipe Kevin. This is awesome. Quick Question: I am unable to find Methylcellulose where I live and getting Carboxy Methylcellulose instead. As far as I could read online, they are very similar. Could you let me know if they are like for like replacements?

[@KevinKos]

Glad to share the recipe, Ankit. I'm not really sure about that, since this MC was what I could get online (there were no additional names, like the F50 used by Mike). If you find any additional information on this topic please report back and share what you've learned! Cheers!

[@bobbarron1920]

I am a chemist and I can assure you that methyl cellulose and carboxymethylcellulose are completely different animals with very different properties. They are not substitutes for one another.

[@st1k]

kev! thank you so much for all your videos. I've said this time and time again but these videos are HIGHLY educational and valuable to me as a novice bartender trying to add to my tools in making cocktail menus. i'm ecstatic that your channel has grown basically 10x since I found your blessed channel. cheers!

[@KevinKos]

Thank you very much, that means a lot! Enjoy the process of learning and in no time you'll be a master behind the bar. Cheers!

I've blind tested both cocktails and honestly I really couldn't tell the difference! I don't mind the smell of eggwhite either but I was so fascinated that you can recreate foam in that way!

[@TheSpiritoftheCocktail]

This was very interesting!!! I'm with you, I don't mind egg whites...

[@KevinKos]

Thank you! ❤

[@braydenyonts3758]

I've come to realize that egg whites smell much worse over time. If you let your drink set for a little while (or God forbid you forget to wash out your empty glass) the smell instantly becomes wet dog central.

[@evanrozsa]

​@@braydenyonts3758Yes, agreed. I feel like I need to finish my drink in less than five minutes or else it's ruined.

[@jeanli]

Can I just say you are the best? You are doing so much for the bar community. Also thank you mike! Sharing knowledge is so great!

[@KevinKos]

Thank you so much!

[@MichaelPace2.0]

Def gonna try this out! So much more convenient than dealing with extra yolks or chickpeas.

[@KevinKos]

Cheers!

[@MightBeCale]

I've seen literally hundreds of cocktail videos, and this is the FIRST time I've ever seen that Hawthorne strainer for the egg trick. It's fucking genius

[@GlyphZero]

methylcellulose also makes for fluffy poops

[@justinurra2718]

For me nothing can replace eggwhites in a cocktail for taste and mouth feel. I've never found the smell remotely an issue...I don't even notice it

[@mandavaler]

The foaming agent doesnt give the same mouth feel or thickness the egg whites give so no thanks.

[@monterosilva]

Hi Kevin!. Nice video!. Could I use Carboxymethylcellulose instead of Methylcellulose?? Thanks!!

[@monterosilva]

Im gonna answer myself... After testing with both, this is what I found: This 2 components are completly diferent, and you will get 2 huge diferent results... Starting with: 1) Methylcellulose E Number is E461 and Cas Number is 9004-67-5 2) CarboxyMethylcellulose E Number is E466 and Cas Number is 9000-11-7 You dont need to know nothing more... I TEST both, and Carboxy is not what you are looking for, is not working at all... Greetings.

[@BadFluffy]

Man, I was just wondering how to make a eggless foam for a holiday cocktail party with vegan friends and there you are, as always, right on the spot! You rock!

[@KevinKos]

Happy to help! Cheers!

[@alexlopez9695]

The foam didn’t come out at all like the one in the video. There anything I'm doing wrong? I'm pretty sure I followed all the instructions. I did use a frozen super juice cube if that changes anything but I made sure to melt it before adding ice and stuff.

[@rokiolo25]

did u find a way to make it work?

[@alexlopez9695]

@rokiolo25 I got a larger foam head when I used a hand frother instead of a dry shake but the foam seemed a lot lighter with bigger bubbles. What ended up working really well was just making super foam instead of the super syrup. The foam head is a great size and the texture is awesome, better than egg whites. So I'd recommend going to his super foam video and making that instead and just adding simple syrup separately as usual.

[@Dothedew360]

I can't seem to get this syrup to work. I've tried both this recipe and the original (including different types of methylcellulose) and every time a make a drink, the small head fizzes away in seconds. Single shake, dry shake, reverse shake, nothing helps. Do you have any ideas what might be going wrong?

[@jonlau7937]

my gosh Kevin... you and your team are always elevating the cocktail game for us viewers on youtube! thank you as always for bringing this amazing content! Going to definintely try this, as my vegan friends will appreciate!

[@KevinKos]

Thank you very much for the kind words, Jon! I'd love to hear what your friends think when you make this for them. Cheers!

[@giannisbogiakis5656]

Kevin kos can to make super egg white very quickly recipe is 1 liter cold water 20 gr metil gel All in the blend for two minutes and after keep in the fridge for 12 hours after can used ☺️

[@KevinKos]

Thanks!

[@BlockoBasso]

We use aquafaba at my workplace and the ckickpeas are used in the kitchen. We tested other foaming agents which are no comparison to what eggwhite/aquafaba can accomplish. I look forward to trying this one day.

[@KevinKos]

Let me know how you like the results!

[@KaziuZaBarem]

Hello, Friend of Cocktail! Do you know if I can replace MC with CMC (Carboxymethyl cellulose)? It's difficult/impossibe to find in Poland so I'm wondering if it can also be used instead of MC.

[@TheTribalBarGuy]

Wow this was super interesting and innovative. Thanks for the great tips. And the quantity calculator at the website is awesome. Cheers!

[@bennguyen2357]

Amazing.What is the life span of this magical, super sour syrup? Thanks,

[@ThinkFaster66]

Weren’t gum syrups popular even before prohibition? “How to Drink” has videos talking about gum syrup. Pretty interesting stuff

[@vladimirdotsenko7069]

Kevin, thanks for education. Very interesting, but I still do not share vegans obsession of using bunch of strange chemicals instead of egg white.

[@OldFashionedWays]

thank you for entertaining and informational videos. thanks and cheers. Oredered some Liber & Co thanks for additional saving.

[@KevinKos]

Thank you, hope you enjoy the syrups and that you continue to enjoy the videos! Cheers!

[@HarroTracks]

Does it matter if I use carboxy methyl cellulose powder or methyl cellulose f50 powder?

[@KevinKos]

Yes, it does. You have to use methycellulose (f50) or methocell from specialingredients.

[@yarinchen9481]

Hi Kevin, love your videos. I have 2 important questions that are unclear: 1. Is the super syrup a substitute to simple syrup also? How to calculate the amounts? 2. Are you using Hydroxypropyl Methylcellulose (F50)? Or just Methylcellulose?

[@aksbs3700]

i've had a dumb idea related to my other comentt, what if the egg whites were procced and mixed vigouraoy with some foam agents and stabilisicers, then its humidiry reduced around 15% and then when the drink was made put in a mixing device inside a cold vacuum chamber for a few secs so the foam expads even further

[@Incubansoul]

I gotta admit I'm getting tired of lemon curd, custards, and super intense omelets. I'll give this a try lol

[@한상수-g8k]

고맙습니다 슈퍼 시럽을 만들어 보고 저희 업자에서 사용해 볼까 합니다 감사합니다 좋은 정말 잘 보고 가요

[@ryanwanless9305]

Eventually I'd like to try this but if I never do, I've at least learnt the egg over the hawthorn strainer trick. Game changer

[@msrlapin99]

For professional bartenders, the grim question has to be cost. Do the xanthan gum, methylcelluolose, and gum arabic cost less than a dozen eggs? And honestly, can you afford the prep time on a busy night, when you can pick up more eggs at the convenance store next door?

[@KevinKos]

It costs way less than egg white. Furthermore prepping time in a cocktail bar is very important and it is a time before opening hours or in a back bar. By a bar back (a very important person). So if you can save a couple of seconds when making cocktails on a busy night that's a big YES for a bartender and especially for a bar owner.

[@toddellner5283]

Huh. I've tried it with xanthan and guar, but never methycellulose

[@jpcampbell]

I’ve never noticed an egg white smell. But Aquafaba is super strong to my nose and a turnoff. Will have to try this.

[@KevinKos]

Can't wait to hear back from you! 🥂

[@shawnmartin9790]

I made this and I am quite happy with it. Bear in mind it’s only major limitation is the amount of foam being tied to the amount of sugar. So works great in a daiquiri style sour (i.e. no liqueurs), but not great in something like a Margarita. Also requires a good dry shake.

[@jeremybuckets]

why would you add a foaming agent to a margarita?

[@HoangNguyen-lb7dr]

I don't have methylcellulolose, so I used carboxymethylcellulose, but the form really thin. Can you give me some advices?

[@chefntoast]

Try Cocktail & Sons spiced demerara for an old fashioned.. it's delicious

[@tylergaming3622]

Fun fact they have cartons of egg whites and yolks. Most restaurants use these when cooking and make ingredients by weight… so no wasted eggs. Never have I seen somewhere actually crack and waste eggs. Any good business will just but the ingredients separate.

[@gitpho]

I appreciate this as a wonderful option for my vegan friends, but to me, the egg white flavor is as crucial to a Whiskey Sour as the texture. This is going in my back pocket for next time I entertain!

[@Max-dg5gj]

I don’t understand the utility of this outside of the very specific context of tending bar professionally without any barbacks outdoors

[@alexlopez9695]

Fantastic video! Could this be made into a "rich" super syrup? With a 2:1 ratio of sugar to water.

[@flow3254]

Hi ! How long I could conserved an homemade « white egg syrup » ?

[@paulbourguignon3632]

No

[@noachav]

Would a super cordial work ? I just realised that if you could make super syrup with the acidic component, making many sours at once would take far less time

[@RupertFoulmouth]

Just looked it up and methylcellulose is a laxative.

[@khunkyi]

Why does it have to be syrup with sugar ? Can it not be made separately and used instead of egg white or chickpea liquid?

[@emb8642]

I can't believe I just found your videos! Just got into making cocktails a last year and seeing all these advanced techniques and recipes is truly inspiring! I'm excited to continue watching your channel and learning more brilliant twists!

[@KevinKos]

Welcome aboard!

[@wantsomebugs]

honestly... id reather waste eggyolks or buy packed eggwhite then feeding xanthan and that kind of gum to customers. it might be a solution for many else. i not use the best fruits and juices and all the other best ingredients an then trun it into a chemical bomb with a foamer. simply not adds up to me. industrial or chemical prozessing has not done much of a benefit to humanity so far.

[@zhengong52]

Is hydroxypropyl methyl cellulose can be used for this recipe or need exact methyl cellulose?

[@jpaeth56]

Methylcellulose also has the benefit of being a bulk-forming laxative

[@markotb]

Super syrup, the beyond burger of beef? Vegans can just skip the sours cant they?

[@philippdziuk2854]

From my own experience, the use of ultrasonic baths to dissolve xanthan oder gum arabic can be much more fester

[@jamescasey1994]

Which kind of methylcellulose do you use here? High viscosity?

[@braydencurry3884]

My methylcellulose immediately turns into a gel even using boiling hot water… any tips?

[@michaelandreasen993]

im never looking for a vegan option. and it seems quite a work to get all those things, to just avoid egg Whites.

[@hypebudzcfl1736]

He definitely live in a tiny ass studio in California somewhere I bet lol 🤣😭 dang Danni boy

[@obigspritztkenobi487]

i prefer my eggwhite, makes my hair healthy cuz of protein ^^

[@thomasowens5824]

How about gentlemen's relish. ?

[@ProjectMaelstrom]

While I admire this video I make my vegan version of sour with limoncelo cream liquor and it comes out great .

[@Zool1]

Not sure if adding chemicals to a drink make it "better" than with egg white.

[@aProperFox]

Cellusyrup sounds like a trendy name too 💁‍♀️

[@jasonjanetzki1642]

The far quicker way to make the syrup is to mix it all together in a high speed blender and de-foam it by putting it in a vacuum chamber (cryovac machine).

[@KevinKos]

Thank you for sharing this!

[@seslifanzin]

Its so sweet of you that you share someone elses recipe not only with tagging but with himself.

[@TheLPfunnTV]

"In metric, of course" What a fucking god

[@pinpanXXI]

Cooking starts at 3:10 INGREDIENTS Sour Syrup Mike Capoferri | Los Angeles 3 grams Methocel F50 100 grams boiling hot water 200 grams cold water 300 grams granulated sugar DIRECTIONS Combine methylcellulose and hot water, stirring until solids are fully disolved. Separately, pour cold water into a high-power blender set to the lowest speed. Slowly add the hot water and methyleellulose mix into the blender and blend for 4 minutes. Place pitcher in freezer until foam dissipates, approximately 10 minutes. Remove from freezer and whisk in sugar. Allow to settle, then whisk again to incorporate any remaining sugar crystals. Bottle and store. INGREDIENTS Super Syrup/500ml 3.6 grams Methocel F50 100 grams boiling hot water 200 grams cold water 360 grams granulated sugar 36g gum arabic DIRECTIONS Combine 36g of gum arabic with 60g of boiling hot water. Mix well and allow to sit for 12 HOURS. Combine 360g of sugar, 0.6 g of xantham gum, and 200g of cold water. Blend till sugar is disolved. Combine 3.6g methylcellulose and 100g hot water, stirring until solids are fully disolved. Hand stir and combine arabic syrup, xantham syrup, and methylcellulose syrup. Shelf life is half of simple syrup in the fridge.

[@opica7691]

You can just use aquafaba. The liquid in a can of chickpeas.

[@henry3435]

This is the first video of yours I've seen. Amazing! Also thanks for specifying the methocel used, they all do such different things! Cheers!

[@KevinKos]

Welcome aboard! Cheers!

[@TheGabrimetal]

Is same the methycelulose and msm in spain in imposible to buy the first

[@sabaahjauhar-rizvi7647]

Aquafaba is such a better choice than egg whites!

[@ShugoAWay]

Wh might work if you have a drinking problem or are hosting a lot of people, but with the cost of the meth and the short shelf life, it seems a bit too wasteful for an average home kit

[@iliyazotkov1692]

I use methyl gel, Xantan and water. Works pretty well

[@MichaelPanin]

Ah, wonderful! Have been using aquafaba and Mr Better's Bitters Miraculous Foamer for quite a while, but the taste throws off the balance in some cocktails indeed. I usually keep a rich syrup (2 sugar: 1 water), as it stores practically indefinitely. I wonder what the shelf life of rich super syrup would be.

[@KevinKos]

Do a test and let us know! Great thing about syrups is that you can clearly see when it goes bad, you can see the mold easily. But with a high sugar content it should be a long time! Cheers!

[@Gantzie]

Ooohhhh. I was just talking with a friend who was vegan and missed whiskey sours. Will have to try this!

[@KevinKos]

Awesome! Cheers!

[@Arianneadler]

Hello Kevin, First of all thank you for your channel. I learn a lot every time I watch it and it's really good having someone sharing techniques about drinks. Second I'm having a problem with the super syrup. I tried to replicate at home twice until I realized that I didn't buy methylcellulose, I bought carboxymethyl cellulose because this one is a little bit more accessible in Brazil. I wanted to know if you know the difference between methylcellulose and CMC and if there is a measure to use it and a right temperature (when I tried to put boiling water on CMC it firmed it like a thick gel). I did the gum syrup and it worked just fine, but I really wanted to make the super syrup work because it would help me a lot at work. Again, thanks a lot for your content. We, as bartenders, need more channels like yours, since we could apply so many different techniques behind the bar, but don't have a proper professionalization of the job, like gastronomy. Kind regards.

[@KevinKos]

Hi! Cmc doesn't work the same as methylcellulose. Have you tried ordering it on Amazon?

[@Arianneadler]

@@KevinKos I live in Brazil, so our Amazon it's local, but thanks for answering anyway. It's not easy or cheap to find methylcellulose over here, but I'll give another try 🫠

[@johanneslaudi6184]

i can only make mocktails since im not at that age where i can buy alcoholic stuff.. but your channel really help me a lot for creativity!

[@KevinKos]

You can use Super Syrup, add lemon and plenty of ice and male a Mocktail Sour! Thanks for watching and cheers!

[@mdbbox5660]

I have a feeling I'll be drinking more whiskey sours this winter. Adding egg white always makes the texture better, but it's such a hassle. Glad to have found a solution!

[@andrewmeilinger6203]

Why though? Egg whites are so easy. Plus the protein is good for you.

[@scotthiebert4979]

What would be the shelf life of this syrup? Did I miss it in the video?

[@TheSpiritoftheCocktail]

KEVIN!!! This was a great video!!! I love sours, so I'd love to try this!!! How do you feel about pasteurized egg whites?? Foaming bitters are good, but def lack the "mouth feel" of egg whites. Thanks!!! CHEERS!!!!

[@KevinKos]

Thank you so much! I used to use pasteurized egg whites in a bar but now we will switch to the Super Syrup. I agree with you about the foaming drops. Cheers!

[@otterlyfresh2886]

Aquafaba is okay, but I think egg whites taste better

[@robsloma841]

Do you think making this without sugar will work? Wondering if it isn’t as stable or if the end product doesn’t have the same effect if the sugar is omitted.

[@KevinKos]

You'll get your question answered really soon, stay tuned! 😎

[@djb666]

OR….you could just use an egg white.

[@flow3254]

Is it necessary to make a dry shake with this « super syrup?

[@hjewkes]

Is there a reason you didnt adjust the recipe for the additional dilution the egg white would bring? Also, is the super syrup a direct equivalent to simple syrup with regards to sweetness?

[@KevinKos]

Not having an extra dilution is a big plus and with super syrup, that is now possible. That's why I didn't add extra water. SS is 50 brix so it's the same as 1:1 sugar syrup.

[@aksbs3700]

Welp, o made around 650ml of pisco sour only using 1 egg white, is not that terrible in large quantities, but i see the problem in freshly made individual drinks, and you can advertise the egg yolks in a protein and recovering after drink, that way all the gym boys and passes out guys take and interest.

[@aksbs3700]

would like to see a mix of both of them tho.

[@KevinKos]

Interesting idea on how to advertise it 😄 Cheers!

[@panchitovilla9616]

All this hoopla to charge more for drinks.

[@lucianourrutia7404]

50 brix?! That’s soooooo sweet.☠️