Silver Fizz to Standing Foam: The Art, Science & Theater of Egg-White Sours

90 minute class covering the history and application of using egg whites as a cocktail ingredient in three classic cocktails. The Boston/Whiskey Sour exploring foam density and emulsification due to different types of ice, Sloe Gin Fizz displaying carbonation and controlled lift due to bubbles interacting with proteins, and the Ramos Gin Fizz producing maximum aeration and theatrical presentation. Then finish with a modern technique of using an iSi siphon to build a modern egg white cocktail.

We will serve some of our house milled sourdough pizza with ingredients to pair with the class and then have a take home cocktail inspired dessert to go along with one page handout with key points from the class.

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Host or Publisher Brown Forman Western PA