Guys And Dolls...something for everyone

Hello, happy Friday, everybody, welcome to In their Friday. Drink up. Today is actually kind of busy. I was looking at what's on tap for today, To totally and completely different kind of drinks, should be pretty fun. They share some of the same ingredients, in fact, by this time she following you should have everything in your house already to make both of these, but they're both kind of involved for different reasons, so you know, let's have

fun today. Some interesting news today, if you're Seahawks fan, I've been a season ticket holder for this, will be there like my 24th or 25th years, it sees nickel over hell a long time. I asked him about the whole Covid 19 and social distancing, got a response today from my camp manager saying they had no clue what they were going to do. I kind of find it hard to believe that the season, football season is going to be the same as it has been in the past. The real shame is college football, it'll be super interesting. I was reading an article today in The Times, or now I guess there's a couple days ago, about U-Dub and Wazoo and the athletic departments of how we're going to try to do this, because they're talking about how they're probably only gonna let like a third of the people in this stadium, so how do you divvy up among ticket holders?

And they're doing the right things, I think that their, their position is, hey look, number one, the students get tickets. Number two, faculties, and kind of dicey there, and number three, the ticket holders, and then it's like, well, if your ticket holder, what's the priority? So the being sure you can see how the Seahawks handle that. But a bit of good news from the Seahawks today, if you guys hadn't heard, Carlos Hyde's signed a one-year deal with the Hawks, which is great, running back is older running back. I think he'll be 30 before the season starts or during the season, he's got some tread hopefully left on him. Last year he signed a one-year deal with the Texans and around for over a thousand yards, so hopefully he can do that again next year, and really he's gonna be a safety valve.

I think Penny's probably gonna start the season on IR, and you know, Chris Carson has your back, but he's never played an entire season, the NFL, so it's a good safety valve. We're gonna go ahead and get started with the Cosmopolitan first, or sorry, I'm not doing the Cosmo today, we do the Lemon Drop, actually not a big fan of Cosmo, so I was thinking about making Cosmo for today, but I decided on the Lemon Drop, because Cosmo has just stopped my thing. Oh, one tip, if you make your own simple syrup like I do, you know, I just

Have this container, I put it in, there's a tip you can use to keep your simple syrup to last a little bit longer. The first one is, just, you've got to refrigerate it, after, refrigerate your simple syrup, no matter, I don't care for Demerara or just granulated sugar, whatever it is, refrigerate your simple syrup. The second thing though, it's a fun little tip that not a lot of people know, is if you put in about a quarter of a teaspoon, so just a little bit bitty bit of vodka into your simple syrup, it actually works wonders.

It keeps the sugar from kind of making those, you know, kind of coagulating all over the place and doing those nasty things. Inside the sugar keeps you from, I guess, granulating really hard, so a little tip, about a quarter of a teaspoon of vodka, you won't even taste it. So the first thing we're gonna do with the Lemon Drop though, we need to kind of prep, and that's the one thing about this week is that both these drinks require some prep, probably more so than we've done in the past. The first thing we want to do is we want to rim the glass with sugar. For a Lemon Drop you can use water, but I kind of used like to use, since there are lemon drops, let's just take some lemon, we're gonna get some lemon juice on this bad boy, then we're gonna dip this in sugar, it's just regular granulated sugar, there we

go, a nice sugar cuts, probably too much, but we want to do that kind of early, so that that has a chance to set up and Drive. So now you're kind of done with the sugar. By the way, well, I pretty much hates it when I dump stuff straight into the sugar, so let's not tell her. Okay, so Lemon Drops is actually pretty easy to make, vodka, triple sec, simple syrup, lemon

juice, and we've got the sugared rim, right? So like everything we make there, start with vodka, and just using Tito's, I like Tito's, is actually a really nice kind of middle-of-the-road vodka, it's Not my kind of house vodka, for that actually is Star vodka, which is like super cheap, I get it, Total Wine, for I think like 18 bucks, 1/2 gallon, right, but I'm using Tito's, say we're going to use 2 ounces of vodka, okay, I'm going to pour it in a shaker I got to asses there okay

And then I'm going to use half an ounce of triple sec, measure that inner jigger here, there we go, half ounce of triple sec, we're going to use one ounce of simple syrup, there's a simple syrup, got an answer, that pour that in a shaker, and then we've got an ounce of lemon juice, freshly squeezed, if you can use an ounce of this, okay, there's a lemon juice,

put that in, okay, we're gonna add watch ice to our shaker, okay, nice and cold,

we're gonna take that, rim the glass, okay, for this bad boy in there, okay, and that is all, sure, that is a Lemon Drop, they're pretty easy to make, it kills me that if you go into a bar and order a Lemon Drop, they're freaking expensive, I have no Clue wine in most places, or the server's shooters, which is stupid, a Lemon Drop is actually an easy drink to make, super tasty, super sweet, now if you drink it, that is a sweet drink.

Yummy, Molly says I drink these too fast. I think I drink, I'm just right, okay, I know, her pressed for, actually I'm not pressed for time at all. Ain't probably the best thing, that he was actually finished this one before we're going to the next one, the next one is actually, so with the Lemon Drop, easy to make, throw everything the shaker, shake it up, we're gonna use it again, so I'm going to toss the contents of that, I wish I had a wet bar, I'd add a little bit, I'm gonna get a little bit of Lemon Drop flavor in my whiskey sour juice, not ideal, so the prep for the Lemon Drop is

the glass, okay, the prep for the whiskey sour is a little different, it's an ink hmm, ask him, so then reach down a little bar fridge here, pull me, huh, hey, this is one of the only drinks I actually make that I use egg white in, okay, so I'm gonna actually take this bad boy, crack that, put an egg strainer.

Yes, and can't see what I'm doing, I just got an extra, God, look at that, that's freaking disgusting, man, looks like something my kids did when they're like grade school or something, as nasty ass [bleep] there, yes. You don't need the yolk, we're gonna throw the yolk away, we're only actually gonna use about half of this egg white in this drink, so if you're making drinks for you and your wife, significant other, spouse, girlfriend, boyfriend, whatever, probably one egg is perfect, I have found

that one egg actually correlates to about for that size egg, just know like one egg white is about an ounce, and what I found in this drink is half an egg white, 1/2 an ounce, roughly works pretty well, one thing that egg whites is interesting, I don't use them in a lot of drinks, I use them in this one because they make the whiskey sour that much better, people been using egg whites and drinks for like over century, like a long time, right, they can give your drink kind of a nice smooth creamy, very rich texture, which is what

happens here, they can give your drink on this beautiful foamy cap, that's really not my thing, I don't like, some people love that, I'm not a big fan of that, if you do do that I'd recommend depending on the drink getting some bitters and kind of sprinkling on the top of the foam, because it'll color the foam and make it really cool looking, but I'm not a big fan of of that, I just like it because really what that egg does, it doesn't really add any flavor at all to the drink, not in the whiskey sour for sure.

But what it really does is it kind of reduces the acidity in the drink, and it actually works to bind some of the flavors with the bourbon and the lemon. Okay, so it works pretty good, this is also a drink we're going to do something different with, we're gonna do a dry shake for this one, and the reason why we do a dry shake, so you could actually take this and you could beat that egg white a little bit, it would do the same thing as we're doing in the dry shake. What you want to do, you want to break the proteins down a little bit, to want to stretch those proteins, because that's how it's going to bind to the bourbon, stuff best, okay, so it's funny, there are risks using egg whites.

Yeah, you know, Samuel Salmonella, never heard of her, right, but it's a risk if you're a big wussy, don't use egg whites, like I said, I'm actually not a big fan of egg whites, I don't use them a lot in my drinks, but in a whiskey sour it actually helps make it a lot better, and by the way, if you've never made a Whiskey, start from scratch. Shame on you. If you've been relying on, like, the whiskey sour mixes, you will find that this is way better than any whiskey sour mix you can buy, okay, and it's a very straightforward, just like the Lemon Drop was, super straightforward, but it required some prep. This is super straightforward, it just requires a little prep and the form of an egg white, right. So what we're gonna do, I'm using

Woodinville whiskey. I actually really like this, it's a little bit higher proof than normal whiskeys, it's a 90 proof whiskey, but man it smells so good and it tastes so good, and I forgot my shot glass again, that's a big drink of something, let's just try it, just try a little bit, just a little bit, okay, there we go, oh man, that is a super flavorful bourbon, super sweet, and this one vanilla's in the caramel, you can really taste it, it's got, last week, what we have, last week, I think we did have this last week, got a really nice tail to it.

It's a very smooth bourbon, I like a lot, haven't tried Woodinville whiskey, you should, you should. That's right here in Woodinville, so you're kind of supporting the local economy, so I feel like I'm doing my duty during the quarantine era. So let's start off, two ounces of bourbon, right, remember, we don't make any drink with less than two ounces of booze in it, ever. Okay, so we've got a bourbon, we're gonna add three quarters of an ounce of lemon juice.

Okay, and again, I can't, you know, stress to you guys enough, we always talk about it, the fresher ingredients you can use, the better these drinks are going to be, Right, you can use the, you know, kind of a deal of lemon juice with deal a lime juice, but it's way better if you just make your own, super easy, like this little bad boys, like four bucks, and you know, you just squeeze out and it does it. So we've got a bourbon, we've got a lemon, we're gonna add three quarters of an ounce of simple syrup, now for some of you, and typically what I do is, as I kind

of, actually don't go a whole three quarters of an ounce, I usually go between about half an ounce and three quarters, so I pour a little bit heavier on the bourbon, I think, and a little lighter on the simple syrup and a lemon juice, just because that's the way I roll, but you know, you kind of have to figure that one out yourself. Now we're going to put in the egg white, okay, and you want a half of an egg white, which actually correlates through about a half an ounce. It's kind of nasty, cuz there's this big old goopy nasty crap that's gonna try to go in there, I'm gonna have to shove it with my finger, and it's just Freakin nasty, it's gonna frickin probably fall into our, see, it already down to three, get back in there. Okay, don't. Well, see, the whole thing is an ounce.

I don't want an ounce, we're gonna try it again, okay. The trick is, and this is why it might be easier to actually beat this before you put it in here, I'm not, cuz I'm a lazy ass, we're doing a dry shake first to prevent this same thing from happening. What you really want to do is you want to break down that egg white, and that's kind of why I'm having the issues, because it got that big old gloppy part, it's just kind of hanging out, it's like a big booger just wants to get, and freaking, okay, damn it, mmm, the last time I do this, this stupid, anyway, and now you're saying, Steve, why don't you just beat the stupid thing, cuz now, god damn it, okay, I got an idea, watch this. Oh, this is another reason why I don't use Egg whites and a lot of my drinks, so if you're making two drinks here, perfect, right.

If not, you're screwed, so this goes in again, I'm just making two damn drinks, the big snot bubble things, just the nastiest thing ever, if I can hold it back here. No, don't, you go down there, dope, down, hey, it's good, okay, I'm gonna load this up, I'm gonna make two of them cuz I'm just sick of this, so I'm just gonna go back and double everything, a whole ass egg white, screw it, it's probably better way to do it anyway.

Couple more ounces of bourbon never hurt anybody. Mmm, tasty, okay so I'm just, oh man, I might not have enough, I'm gonna have to squeeze a little bit more, mmm, that's close enough. It's a little bit more simple syrup and a little bit more lime juice, there we go, okay, but the ratio for one is two ounces of bourbon to three quarters of an ounce of lemon juice, 3/4 of an ounce of simple syrup, and a half an egg white, or about a half an ounce.

Now I didn't put any icing here, we're gonna do a dry shake, I probably with the Freaking egg problems I just had, I should have just beaten egg white, okay. But I didn't, so there you go, so we do a dry shake first, can't really see it, but it's all in there. Now we're gonna go ahead and add icing, this bad boy, there we go, and now we're gonna shake the holy hell out of this thing. First I got nasty egg goop all over myself, okay,

So we drive shake the idea to break down. the egg white protein, you could just take a fork and we've got a big-ass ice cube, put that in our highball glass. I gotta remember, me two of these, my wanting a drink anyway, let's see, she gets one and then for garnish we're

gonna put in a maraschino cherry, there you go, and I like to use an orange wedge, some folks like to use lemon or lime, fine, it's kind of dealer's choice there, but I like a nice orange wedge in there, a little orange wedge, mm-hmm, and there my friends is your whiskey sour. You can see it kind of looks a little bit creamier, I actually highly suggest you make the whiskey sour with and without the a, right, so try one without the egg trial and with the egg, put them side by side, actually did this taste test with Molly, mmm, and the egg version always come out on top, that's a good freakin drink, like this is likely the lemon drop, I can put aside, I can put that down, this one I don't think so.

That's good. But this is really one of the only drinks that I make with an egg, or an egg white, and super easy to make, right. So, Lemon Drop, super simple, whiskey sour, super simple, both of them just require a little bit of prep. The lemon drop, two ounces of vodka, half an ounce of triple sec, one ounce of simple syrup, one ounce of lemon juice, make sure you rim the glass with sugar, I like to just take a lemon and dump it in sugar, you can use your water, do whatever you want, right, that's the lemon drop.

So the prep on that one is you want to make sure that you rim the glass with with sugar before you start. Whiskey sour, you can make with it, without the egg, right, so if you make it with the egg you want to make sure you strain the white from the yolk, egg yolk there, and then you can either kind of beat the egg white a little bit or you can do a dry shake like I did. Obviously if you're measuring the egg white out you probably want to beat the egg white a little bit first, it'll just be easier to measure out. And the whiskey sours to us is a bourbon, 3/4 half done asked to 3/4 an ounce of lemon juice, half an ounce of 3/4 an ounce of simple syrup, 1/2 of an egg white, which turns out to be about a half of an ounce of an egg white, shaken,

rocks glass, big ice cube, I put a maraschino cherry in there and a little orange wedge for garnish, and it's awesome, super awesome. It's funny, like I said, the egg white in this drink, it doesn't taste, or it doesn't change the taste at all. What you will notice though is in the two different versions you'll notice that the whiskey sour with the egg white is a much smoother, much kind of richer, creamier experience, the one without is super good, it's just, it's a little by Diehr because of the the lemon, the lemon and the bourbon don't mix as well unless you use egg white, if you use egg white it just works out super well, so try it, try it both ways.

It's a way to discover if you like it or not, like I said, I don't use a lot of egg whites in my drink, I know some people do because I like that nice kind of frothy head, I never use enough egg white, am I drink to do that anyway, I'm not a big fan of it. Some people love that stuff, I don't, but in this drink it makes a massive difference, I think so I highly recommend that you use the egg wet in this, mmm, oh that's good. Okay, so one last time, let me drop prep-work, rim glass to a nice vodka, half an ounce of triple sec, one ounce of fresh lemon juice, one ounce fresh simple syrup, shaker, go to town, shake it, dump it, drink it, whiskey sour.

You should try this both ways, with the egg white, without the egg white, if you do the egg white you kind of gotta prep it, strain the yolk out, do that, and you probably want to beat the egg white a little bit to keep doing what I did, but it's 2 ounces of bourbon, half the 3/4 an ounce of fresh lemon juice, 1/2 to 3/4 an ounce of simple syrup and a half of an egg white, which ends up being about a half an ounce of an egg white. Alright, so try that with the egg white, try that without the egg white, pour it in here, shake the hell out of it, rocks glass with a big old ice cube in there, maraschino cherry and an orange wedge for garnish, it's amazing, like I said, if

You've been cheating all these years and making whiskey sours with the mix, you have to try to do this yourself because there's so much better and they're super easy, right? If the egg white like looks daunting, or it looks like too much, don't use it. It's still a great drink without the egg white. The egg white just actually kind of blends the flavors, tones of citrusy bite down a little bit and just makes it like a smoother, creamier drink. So try both ways, they're both good. So, with that, I hope everybody has a great Memorial Day weekend, a social distancing, like I said, I forgot that we had a holiday Monday until someone told me about it, so have a great weekend.

Have fun next Friday. I'm not sure what I will do. I'll do one of two things. I think I will do something super exotic and interesting, which probably none of you had before and which I'm still experimenting with, or I may just take Friday off and get hammered, not sure which way we're gonna go there, but we'll post directions to the drink like we do every week on Tuesday or Wednesday. You know, maybe we'll, we'll kind of do baby steps into some of this more exotic stuff. There's some variants of the old fashioned I want to do with you guys.

There's actually a couple tequila drinks. Molly the other week showed you guys how to make some awesome tequila drinks. There are some that you can layer, and I mean layer like the bespoke, but layer as in just add more flavors and things on top of it. They're the kind of like experimental drinks, they're not experimental, I'm saying they provide a great base, kind of like the old fashioned, you have a great base you can add different stuff to it to get tasty. Like there's a couple tequila drinks like that, did I like to play around with, we may do that, who knows.

But I hope you guys have a great week. Have a good weekend doing whatever you're doing, and I hope you guys learned something with eggs this week. Whiskey sours awesome, lemon drops for, awesome, easy to make. All this stuff is easy to make. It just kills me that you and I can make this stuff way better than most of these trendy dumbass bartenders out there, because they don't even have a clue on how to make a good drink in most cases, that you and I can make these things at home for pennies on the dollar to spend. If they taste better, the conversation is different, you know.

I'm, as good of a conversation, this is most bartenders, but dude, I make a badass drink, and now you guys too. So have fun this week. We'll do something interesting next weekend regardless, or next Friday. Be safe. Mask up, social distance, whatever you need to do, but go to liquor store and buy stuff, because I'm a firm believer that this kills the infection, that's my I'm standing by that. Have fun, guys. Have

a good weekend and talk to you soon. Bye.