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!

🧩 *INGREDIENTS*

A massive thank you to all our Patrons for their support, especially "Old Fashioned" patrons Julien Laucke and Johannes Haas, and “Negroni” patrons Cesar Garcia, Stefan Molitor, David McDermitt, Joerg Meyer, Nikola Bulajic, Dima Grossman, Kris Kemp, Piotr Zadroga, Juan Pérez Martínez, and Benjamin Gordon!

🍸 𝗕𝗔𝗥 𝗧𝗢𝗢𝗟𝗦

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Check out last week’s episode and see the new channel trailer:

𝗙𝗼𝗹𝗹𝗼𝘄 𝗖𝗼𝗰𝗸𝘁𝗮𝗶𝗹 𝗧𝗶𝗺𝗲 𝗼𝗻 𝗜𝗚, 𝗙𝗕 or 𝗪𝗘𝗕

Here are some of my favorite YouTube cocktail channels:
@How To Drink
@Steve the Bartender
@Truffles On The Rocks
@The Educated Barfly
@Vlad SlickBartender
@Behind the Bar
@Anderserickson

The team behind this video:
Robi Fišer
Sašo Veber
Phantom hand

#cocktailtime #vegan #whiskeysour

[KevinKos]

If you like what we do, you can also support the channel here:

[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.

[DrBrangar]

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

[tommasograzzini]

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.

[seslifanzin]

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

[jerryabbanat]

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.

[lunasthemoth]

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.

[flair_projectsb]

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

[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!

[TheTribalBarGuy]

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

[stk]

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!

[MichaelPace.]

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

[emb]

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!

[phantomhandofcocktailtime]

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

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!

[illomens]

"in METRIC, of course"

cheeky ;)

[bennguyen]

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

[johanneslaudi]

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!

[TheWeePearl]

This is genius! I’ll have to try this out. The smell of egg white can be off putting. This is such a game changer. Thanks for sharing!!

[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!