Original Cocktails

Whiskey Tart

August 25, 2014
Whiskey Tart

On August 25th, people across the nation will indulge in a whiskey sour, as they do every year, in honor of national whiskey sour day. We love a traditional whiskey sour, but wanted to challenge ourselves to give it an update, one that we call the Whiskey Tart.

One of the best things about a properly made whiskey sour is its texture. When shaken, the egg white acts as a foaming agent with the rest of the drinks ingredients to give it a silky smooth texture. We wanted to enhance and highlight this texture by creating contrast with a two layered drink. To do so, we utilized one of our favorite kitchen tools; the iSi whipper. By using an iSi whipper we can create a foam separate from the rest of the cocktail with it’s own flavor profile that compliments the traditional whiskey sour components.

To give the foam a distinct flavor that works well with the rest of the cocktail, we decided to incorporate a slightly bitter, fruity liqueur called Aperol – the main flavors of which are a sticky sweet strawberry up front, followed by a dry bitter orange and grapefruit pith type of finish. We paired the Aperol with fresh squeezed lemon juice to add an extra tart note to the silky foam. Because the foam is intentionally both bitter and sour, we needed to balance out the drink by making the cocktail beneath a touch more sweet than a traditional whiskey sour. To do so, we incorporated fresh orange juice into our “sour” mix, adding a bright note, plus some natural sweetness.

For the base of the Whiskey Tart you will need:

1.5 ounces whiskey, we used OYO Whiskey by Middle West Spirits
0.5 ounces fresh squeezed orange juice, strained
0.25 ounces fresh squeezed lemon juice, strained
0.5 ounces simple syrup
*Shake all of the ingredients well, with ice, and strain into a martini glass, with enough room to be topped with the foam.

Aperol lemon foam:

1.5 ounces Aperol
1.5 ounces lemon juice, strained
1.5 ounces egg whites
*Add all of the ingredients to the iSi whipper, and charge with one canister of NO2. Shake the whipper well, for 15-20 seconds, invert the whipper over the cocktail and dispense foam on top.
If you do not have an iSi whipper, add all of the foam ingredients to a ball jar, seal well, and shake vigorously for at least 45 seconds. (And we mean at least – shake until you think your arms might fall off, this will give you just a taste of what it’s like when you order a Ramos Gin Fizz, which, if you’ve never had one, fix that!) The foam will not be quite as thick, but it will have formed enough to be spooned onto the cocktail.

As with all things foamed, this drink should be consumed somewhat quickly; the foam will not stay formed forever, and the hand shaken version will dissipate more rapidly.

1 Comment

  • Reply Andre B. Reis August 25, 2014 at 11:35 am

    If you’re shaking by hand, try taking the spring from the Hawthorne strainer and throwing it in the shaker with the foam ingredients.
    I hear you can even whip cream easily with this small trick.

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