Creating a Classic Whiskey Sour with Egg

Based in New York, Nicholas “Nick” Konstadt has diverse restaurant experience including working as a server, shift supervisor, and bartender with some of the city’s most prominent establishments. Having attended food, beverage, and wine events, Nicholas Konstadt has an extensive knowledge of mixing cocktails in an upscale setting.

One classic drink is the whiskey sour, which traditionally employs flavorless egg white in creating a silky, foamy texture. In making a single serving of the drink, 1.25 ounces of a quality bourbon is combined with .75 ounces of fresh lemon juice, as well as a dash of orange bitters and half an ounce of simple syrup. One egg white is also added before the first shake.

The key to properly mixing the whiskey sour is a double-shake technique. The first shake is without ice, which aerates and breaks up the egg white. The second shake, with ice, not only chills the drink but achieves the desired frothiness with the egg white. For those who don’t want their cocktail too sour, one common variation involves splitting the juice component between 2/3 lemon and 1/3 orange.

The Basics of Wines in Bordeaux

Nicholas “Nick” Konstadt is a established presence in the restaurant industry and has played a vital role in expanding popular New York institutions such as the Tribeca Grill and Nobu. Trained as a bartender and sommelier, Nicholas Konstadt took an American Sommelier Association course that incorporated viticulture, vinification, and wine tasting elements.

One of the foundational French types of wine is Bordeaux, which is from a region influenced by its proximity to the Atlantic Ocean. It usually avoids spring frosts and winter freezes that can impact vines. Unfortunately, the weather can be variable, with rain and humidity associated with “off” years. For this reason, Bordeaux value is highly dependent on vintage. For example, 2016 was an exceptional year and is highly sought after, while 2017 was a year of frost and hail, and is not highly valued.

While there are infinite variations among the 7,500 Bordeaux producers, one commonality is a focus on red wines, with whites making up only 10 percent of total production. The most common of the grape varieties is merlot, which makes up 60 recent of total plantings and creates wines that are soft and easy to drink before they are aged. While there are some 100 percent merlot bottles, most Bordeaux wines blend cabernet sauvignon and cabernet franc, with the latter adding a perfume. On the white wine spectrum, the most common variety is the fresh, crisp Bordeaux blanc, with its zesty grapefruit undertones.

When seeking out a quality Bordeaux, look for the words “mis en bouteille a la propriete/chateau.” While this does not guarantee high quality, it does mean that it is not a cooperative or large merchant blend.