by lspeed | Aug 24, 2025 | LIQUORS: LIFT YOUR SPIRITS
Changing social habits, a focus on health, and the rise of the “Sober Curious” movement have turned zero-alcohol spirits into an evolving bar drinks category. These products are not to be confused with Mocktails, because they mimic the aroma, flavor complexity, and ritual of spirits, but without the intoxication.
They’re not soft drinks in disguise, instead crafted with the same botanical distillation, barrel aging, or infusion processes as their alcoholic counterparts. Bartenders are starting to use using them to craft cocktails, along those using traditional pours.
1. Almave Blanco Nonalcoholic Blue Agave Spirit
Created in partnership with Formula 1 driver Lewis Hamilton, Almave Blanco is produced in Mexico from Blue Weber agave. The production method adapts tequila-making processes, without fermentation, to preserve the raw plant’s earthy and peppery profile. It has a clean, slightly vegetal aroma with hints of citrus and light herbal notes. While not tequila, its flavor structure makes it compatible with classic agave-based cocktails such as margaritas or Palomas. It can also be served neat over ice with a lime wedge for a simple presentation.
2. Ritual Zero-Proof Rum
Ritual Zero-Proof Rum is designed as a substitute for light rum in mixed drinks. Its formulation uses natural flavors and botanicals to evoke caramel, mild molasses, baking spice, and tropical fruit notes. The texture is light, with a finish that complements citrus and mint. It functions well in standard rum cocktails such as mojitos, daiquiris, or rum punches, and can also be incorporated into non-alcoholic culinary recipes that traditionally use rum, such as sauces or baked desserts.
3. Monday Zero Alcohol Gin
Monday Gin follows the profile of a London Dry gin, with juniper as the dominant element supported by bitter orange peel, coriander seed, and other botanicals. It is unsweetened and contains no carbohydrates, giving it a lean mouthfeel. The aroma is dry and citrus-forward, and the finish has a peppery, resinous edge. It is suited to gin-based cocktails such as gin and tonic, martini, or Negroni variations, and its structure allows it to blend with a range of mixers without being overpowered.
4. Spiritless Kentucky 74 Non-Alcoholic Whiskey
Spiritless Kentucky 74 begins as a conventional bourbon-style whiskey before undergoing reverse distillation to remove ethanol. The process retains elements from oak aging, resulting in flavors of light caramel, vanilla, and toasted wood, with a soft heat on the palate. The body is lighter than standard bourbon but retains enough tannin structure for use in mixed drinks. It is commonly used in Old Fashioneds, whiskey sours, or highball-style serves, and can also be consumed neat for a milder sipping option.
5. Cut Above Zero Proof Mezcal
Cut Above produces one of the few non-alcoholic mezcals currently available. It replicates mezcal’s profile with smoke-forward aromas, roasted agave-like vegetal notes, and a trace of salinity. The flavor is earthy and slightly savory, with green pepper and citrus in the background. It is functional in mezcal-based cocktails such as mezcalitas or smoky margaritas, and can add depth to mixed drinks that benefit from a smoky component. It may also be served over ice with a slice of orange and a pinch of chili salt.
6. Dr. Zero Zero AmarNo Non-Alcoholic Amaro Spirit
AmarNo draws from the Italian amaro tradition, combining botanicals such as gentian, wormwood, and orange peel. The profile is layered, starting with mild sweetness, followed by herbal bitterness and spice on the finish. It is typically consumed as an aperitif with soda or tonic, or as a bitter component in non-alcoholic versions of cocktails like the Negroni. The flavor concentration allows it to be served neat or over ice as a digestif-style option.
7. Lyre’s Coffee Originale Nonalcoholic Apéritif
Lyre’s Coffee Originale is a coffee-based non-alcoholic liqueur alternative. The flavor combines roasted coffee bean, cocoa, and caramel, with a balance between bitterness and residual sweetness. Its intended use is in coffee-based cocktails, most notably the espresso martini, but it can also be added to hot or iced coffee. In culinary contexts, it can be incorporated into desserts such as tiramisu or used as a topping for ice cream, replicating the role of coffee liqueurs in recipes without adding alcohol.
8. Almave Blanco
Almave’s production approach focuses on preserving the flavor integrity of Blue Weber agave without fermentation or distillation into alcohol. This results in a spirit with a dry, herbal character, mild sweetness, and a clean finish. It is suitable for use in cocktails that traditionally call for tequila, or as a neat serve for those wanting an agave-forward drink without intoxication. Its proximity in taste to traditional agave spirits has made it one of the more notable recent entries in the non-alcoholic category.
These examples illustrate the range of styles now available in the non-alcoholic spirits market. None exactly replicate their alcoholic counterparts, but are formulated to deliver familiar flavor cues and cocktail versatility. For bartenders, they provide an expanded toolset. For consumers, they offer greater choice in how and what to drink, without the effects of alcohol. Worth a try, we think.
Image Credit: https://freepik.com
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by lspeed | Aug 10, 2025 | LIQUORS: LIFT YOUR SPIRITS
For centuries, monastic communities have produced herbal liqueurs and spirits, originally as medicinal remedies rooted in cloistered knowledge of plants, fermentation, and distillation. These liqueurs often carry not only religious significance but also cultural and historical weight, representing some of the oldest continuously crafted beverages in the world. While most are associated with European Catholic orders, a few lesser-known examples and adaptations can be found in other regions as well. Here are some of the better known ones:
1. Chartreuse (France)
Order: Carthusian monks
Established: 1737 (recipe origin: 1605)
Location: Grande Chartreuse monastery, Isère, France
Chartreuse is the most authentic and prominent monastic liqueur still in production today. The Carthusian monks produce two main types: Green Chartreuse (55% ABV) and Yellow Chartreuse (40% ABV), both made from a secret blend of 130 herbs and plants. The formula originates from a 1605 manuscript given to the monks, which they adapted into a tonic known as Elixir Végétal de la Grande-Chartreuse in 1737.
Only two monks at any time know the complete recipe. The liqueur is distilled in Voiron and aged in oak barrels in the Chartreuse Mountains. Despite global demand, the monks announced in 2023 that they would not increase production, citing ecological concerns and a desire to maintain their monastic focus. Chartreuse is widely used in classic cocktails such as the Last Word and the Bijou, as well as sipped neat as a digestif.
2. Bénédictine (France)
Order: Originally Benedictine monks (modern version secular)
Established: Recipe attributed to 1510; commercial production since 1863
Location: Fécamp, Normandy, France
Bénédictine liqueur was inspired by a recipe said to have been developed by Benedictine monks at Fécamp Abbey in the early 16th century. Production ceased during the French Revolution. In 1863, wine merchant Alexandre Le Grand revived the formula and launched the liqueur under the label D.O.M. Bénédictine (“Deo Optimo Maximo”).
Today, Bénédictine is produced by Bacardi-Martini. Though no longer monastic in production, it retains branding and lore that emphasize its abbey origins. The liqueur contains 27 herbs and spices, with a profile that’s sweeter and more citrus-forward than Chartreuse. It is used in the B&B (Bénédictine and Brandy) and in culinary applications.
3. Kloster Andechs Liqueurs (Germany)
Order: Benedictine monks of Andechs Abbey
Established: Spirits since the 15th century (modern distillation ongoing)
Location: Andechs, Bavaria, Germany
Andechs Abbey is one of the few active Benedictine monasteries in Europe producing both beer and spirits. The monks craft small batches of traditional herbal liqueurs and fruit brandies, including Klosterlikör, a bitter herbal digestif. They also produce Obstler (fruit brandy from apples and pears), following traditional monastic distillation methods.
Products are mostly sold on-site or through regional retailers. Proceeds support the monastery’s upkeep and charitable works.
4. Abbaye de Lérins Liqueurs (France)
Order: Cistercian monks
Established: Distillation began in the 1990s
Location: Île Saint-Honorat, near Cannes, France
Located on a small island off the French Riviera, the Cistercian monks of Lérins Abbey produce limited quantities of liqueurs and fortified wines. Their products include Lérina Verte and Lérina Jaune, herbal spirits inspired by Chartreuse, as well as fruit-based liqueurs made with walnuts, mandarins, or verbena.
All products are made by the monastic community, with ingredients often grown on the island. Sales are direct to consumers or via the abbey’s website. Production remains intentionally small-scale.
5. Elixir Végétal (France)
Order: Carthusian monks
Established: 1737
Location: Same as Chartreuse
Separate from Chartreuse liqueur, the Elixir Végétal de la Grande-Chartreuse is the original 69% ABV herbal tonic developed by the Carthusians. It is sold in 100 ml bottles housed in small wooden cases and still used in traditional ways: diluted in sugar water or on a sugar cube as a tonic or digestive aid. Though medicinal in origin, it is legally classified as a spirit.
6. Orthodox Monasteries (Eastern Europe & Greece)
Orders: Various Orthodox Christian monastic communities
Products: Raki, tsipouro, fruit and herbal liqueurs
Monastic communities in countries like Greece, Serbia, Bulgaria, and Romania often produce their own tsipouro, raki, or homemade fruit liqueurs using grapes, cherries, plums, and herbs. Production is largely for local use or monastery shops, not for export or large-scale branding.
Mount Athos in Greece, for example, produces spirits from monastery-grown grapes, while Serbian monasteries often make walnut and cherry liqueurs for religious festivals. These are made with traditional techniques and are part of monastic self-sufficiency, though rarely marketed internationally.
7. Mount Saint Benedict (Trinidad and Tobago)
Order: Benedictine monks
Products: Bay rum and herbal preparations
Though not a liqueur in the modern sense, Mount Saint Benedict Abbey in Trinidad produces bay rum, a traditional Caribbean herbal tonic made with alcohol and essential oils. While used externally, it reflects the same monastic interest in herbal preparations. The abbey has also developed herbal bitters and teas with therapeutic intent.
8. Holy Transfiguration Monastery (Australia)
Order: Eastern Orthodox monks
Products: Cherry and walnut liqueurs (limited)
A small Orthodox monastery in Victoria, Australia, reportedly produces small batches of cherry and walnut liqueurs using traditional methods. These are typically available through monastery gift shops and are made from local fruit and herbs. Production is artisanal and supports the religious community.
9. North American Trappist Monasteries
Orders: Trappist (Cistercian)
Notable locations: New Clairvaux Abbey (California), St. Joseph Abbey (Louisiana)
Products: Primarily beer and wine; limited interest in spirits
While Trappist monasteries in North America focus more on beer and wine, some have expressed interest in distillation. For example, New Clairvaux Abbey in California partnered with Sierra Nevada Brewing Company to produce monastic-style beers. Liqueur production has been explored, but no sustained spirit distillation exists to date.
10. Buddhist and Asian Monastic Traditions
Regions: Japan, China
Products: Herbal infusions, sometimes preserved in alcohol
In Buddhist traditions, alcohol consumption is generally discouraged. However, historical records from Japanese and Chinese temples mention the use of herbal infusions preserved in alcohol for medicinal use. These were not consumed as recreational drinks but served a functional role similar to monastic elixirs in Europe.
Image Credit: https://churrascophuket.com
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by lspeed | Jul 27, 2025 | LIQUORS: LIFT YOUR SPIRITS
Gin is the most permissive of the major spirits. As long as juniper is present, nearly any botanical, herb, or aromatic is fair game. This encouraged experimentation across the globe, from fine dining chefs to rural distillers, each interpreting gin through the lens of their local flora or their at times excentric imagination. What once meant citrus and coriander now includes everything from ants and caviar to durian and yerba mate. Here’s a tour of ten gins that challenge conventions and expand the idea of what gin can be. Some are provocative, most genuinely surprise, but all are real:
1. Phở Gin – Peter Cuong Franklin, Vietnam
Chef Peter Cuong Franklin, best known for Anan Saigon, collaborated with Lady Trieu Gin to produce a spirit inspired by pho, Vietnam’s national dish. The gin uses traditional pho aromatics such as star anise, cinnamon, coriander seed, cardamom, lime leaf, and galangal. While no animal products are included, the effect is eerily reminiscent of a pho broth’s spice-laden steam. It’s a culinary translation rather than a gimmick, and the gin is used in cocktails designed to echo Vietnamese flavor profiles. The idea works because the core spices already share common ground with traditional gin botanicals.
Website: https://www.ladytrieugin.com
2. Ant Gin – Cambridge Distillery, UK
Perhaps the most eyebrow-raising gin on the list, Cambridge Distillery’s Ant Gin contains actual red wood ants. These aren’t tossed in for shock value—they’re distilled to extract formic acid, which adds a sharp, citrus-like acidity. The ants function much like a botanical, delivering a dry, tangy finish that balances out other aromatics like lemongrass and juniper. While it’s not something you’ll see in high-volume bars, it has been used in molecular gastronomy settings and curated cocktail lists.
Website: https://www.cambridgedistillery.co.uk
3. Seaweed & Caviar Gin – Portofino Dry Gin, Italy
This limited-edition gin from Italy’s Ligurian coast includes seaweed and sturgeon caviar in its botanical mix. It’s not a seafood-flavored spirit, but it does carry a mineral-rich, saline edge, designed to evoke the maritime environment around Portofino. The caviar is vacuum distilled to prevent oxidation, while the seaweed adds umami without overwhelming the gin’s herbal backbone. It’s a rare example of a gin that leans into luxury ingredients without resorting to excessive flavoring.
Website: https://portofinogin.com
4. Blue Pea Flower & Durian Gin – Singapore Distillery, Singapore
This gin combines two highly distinctive ingredients: butterfly pea flower, which gives the gin a vibrant blue hue that turns purple with acid, and durian, the infamously pungent Southeast Asian fruit. The durian is distilled, not infused, toning down its harshest notes while retaining its funky character. It’s an acquired taste, but one that makes sense in the Southeast Asian context. The color change adds visual drama, while the durian flavor appeals to regional palates more than global ones.
Website: https://singaporedistillery.com
5. Monkey 47 Distiller’s Cut – Germany
Each year, Germany’s Monkey 47 releases a limited Distiller’s Cut featuring an unusual or rare botanical added to their already complex 47-botanical base. Highlights include wood ants (2018), purple shamrock (2020), and scarlet monarda (2022). These annual experiments reflect serious botanical research. The wood ant edition mirrors the approach of Cambridge’s Ant Gin, delivering natural acidity via insect-derived formic acid. These bottles are collectible, and the profiles change dramatically each year.
Website: https://www.monkey47.com
6. Peddlers Salted Plum Gin – China
Shanghai-based Peddlers Gin Co. released this limited edition inspired by suanmei (酸梅), or salted preserved plum—a traditional Chinese snack and herbal drink ingredient. The gin includes salted plums, goji berries, orange peel, and Peddlers’ base blend of Chinese botanicals. It’s sweet-sour and herbal, landing somewhere between aperitif and traditional gin. The flavor is culturally specific, and it’s positioned more as a local expression than a crowd-pleasing export.
Website: https://peddlersgin.com
7. Principe de los Apóstoles Mate Gin – Argentina
Crafted by bartender Tato Giovannoni, this Argentine gin puts yerba mate—a bitter herbal tea central to Argentine culture—at its center. Other botanicals include pink grapefruit peel, peppermint, eucalyptus, and juniper. This gin is both a cultural tribute and a clever use of a widely consumed but rarely distilled ingredient. The yerba mate gives it a dry, grassy backbone that distinguishes it from sweeter New World gins. It mixes well with tonic but also stands up in herbal cocktails.
Website: https://www.apostolesgin.com
8. Inverroche Amber Gin – South Africa
South Africa’s Inverroche distillery uses fynbos, a biodiverse group of indigenous plants found only in the Cape Floral Kingdom. The Amber Gin uses dried coastal fynbos botanicals that bring earthy, resinous, and lightly smoky characteristics to the gin. The color comes naturally from the botanicals, not additives. The flavor profile veers closer to spiced tea than citrus-forward gin, and it pairs well with orange peel garnishes or rooibos mixers.
Website: https://www.inverroche.com
9. Procera Gin – Kenya
Procera Gin, distilled in Nairobi, is made with juniperus procera, a species of juniper native to sub-Saharan Africa. The base spirit is also made from local sugarcane, and other botanicals include baobab, Swahili coastal herbs, and pink pepper. The result is earthy and spicy, with a distinct savory finish. Bottled in hand-blown glass and corked with East African wood, it’s aimed at the high end of the gin market, but its real value lies in being one of the few truly African terroir gins.
Website: https://www.proceragin.com
10. Bayab African Gin – South Africa
Bayab incorporates baobab fruit, African grains of paradise, and a mix of familiar gin botanicals. The baobab adds citrusy acidity and tartness, while the grains of paradise offer heat and spice. While it’s more accessible than some others on this list, it’s still notable for its clear African identity and use of lesser-known native ingredients. It reflects a trend toward locally rooted gin brands in the southern hemisphere.
Website: https://www.bayabgin.com
This line-up represents a global pivot toward spirits as storytelling tools. Most will not suit every palate, and some are “easier to admire than to drink”. But they are evidence that the gin renaissance isn’t slowing down. If anything, it’s getting weirder.
Image Credit: https://commons.wikimedia.org/w/index.php?curid=110314526
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by lspeed | Jul 13, 2025 | LIQUORS: LIFT YOUR SPIRITS
Pisco is a bold grape brandy that has long captured the hearts of South Americans. With a rich colonial history, a longstanding rivalry between two countries over its origins, and it’s starring role in cocktails like the Pisco Sour, this versatile spirit offers far more than just a kick.
Origins and History
Pisco traces its roots back to the 16th century, shortly after Spanish conquistadors introduced viticulture to South America. Seeking to replicate the wines of Spain, settlers planted European grape varietals across Peru and Chile. When surplus grapes emerged, distillation became a logical next step. By the early 1600s, winemakers in Peru’s Ica Valley began producing a clear, unaged grape brandy they called pisco—named after the port of Pisco, from which it was shipped.
The spirit quickly grew in popularity throughout the Spanish Empire. Its relatively high alcohol content and unique flavor made it a hit among both colonists and sailors. By the 18th century, pisco was already a staple in taverns from Lima to California.
The Peru–Chile Debate
Both Peru and Chile claim pisco as their national spirit, leading to a spirited (and ongoing) dispute. Peru insists on exclusive historical rights, pointing to the earliest records of production and the town of Pisco itself. Chile, on the other hand, produces a greater volume and has developed its own distinct styles and appellations.
This rivalry extends to trade agreements, branding, and even international festivals. In many global markets, Peruvian and Chilean piscos are now legally distinguished, much like how Champagne and Prosecco are labeled based on origin.
Ingredients and Production
Pisco is made by distilling fermented grape juice (essentially wine) into a clear brandy. However, its production is governed by strict rules—especially in Peru, where it is a matter of national pride.
Peruvian pisco must be:
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Made from one or more of eight approved grape varietals (like Quebranta, Italia, or Torontel)
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Distilled in copper stills without dilution (no added water)
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Aged for a minimum of three months in inert containers (like stainless steel or glass)
Chilean pisco, while similar in spirit, allows more flexibility in production methods. It can be aged in wood and often has a different flavor profile due to local preferences and broader regulations.
Geographic Spread and Global Popularity
While pisco has long been a fixture in South American bars, its international reach expanded significantly in the 21st century. The cocktail renaissance in cities like New York, London, and Tokyo brought a renewed interest in artisanal and regional spirits. Mixologists embraced pisco for its versatility, floral notes, and historical depth.
Today, you can find bottles of both Peruvian and Chilean pisco on shelves in specialty liquor stores around the world. Export markets have grown steadily, with pisco bars popping up from San Francisco to Sydney.
Famous Cocktails Featuring Pisco
Pisco shines both sipped neat and in cocktails. Here are some of the most iconic drinks:
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Pisco Sour – The signature cocktail of Peru (and unofficially, Chile too). It blends pisco, lime juice, simple syrup, egg white, and bitters for a tart, creamy, and aromatic drink.
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Chilcano – A refreshing mix of pisco, ginger ale, lime, and bitters. Perfect for warm days and lighter drinking.
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El Capitán – Often compared to a Manhattan, this cocktail uses pisco and sweet vermouth, offering a drier, fruitier twist on a classic.
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Pisco Punch – A San Francisco-born favorite from the late 1800s, it combines pisco with pineapple, citrus, and sugar. Once wildly popular during the Gold Rush, it’s now making a quiet comeback.
Image Credit: https://www.olivemagazine.com/
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by lspeed | Jun 29, 2025 | LIQUORS: LIFT YOUR SPIRITS
That smooth, cloud-like foam on a classic Whiskey Sour or Gin Fizz has always been one of cocktail culture’s visual and textural signatures. Bartenders have relied on egg whites to create it, but today are moving away from it, not just for convenience, but for safety, consistency, and broader appeal.
Why Skip the Egg?
Raw egg whites do the job well, but they have drawbacks. The risk of salmonella, especially in warmer environments or when cold storage isn’t ideal, is a real concern. And from a service perspective, using eggs slows things down. There’s separation, potential spoilage, and clean-up to deal with. There’s also the matter of dietary restrictions. Egg whites aren’t vegan, and they’re off-limits for those with allergies or certain religious or ethical concerns. With customer preferences evolving, offering an inclusive drink list is no longer just a nice-to-have. It’s expected.
Modern Foaming Agents
In place of egg whites, bartenders are turning to purpose-made cocktail foamers. These are liquid or powdered products, designed to create a stable, long-lasting foam with little fuss. Just a few drops or a small scoop is enough to get that same creamy layer, minus the egg. Their appeal is easy to understand:
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Shelf-Stable: No refrigeration needed, and most products last months once opened.
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Safe and Clean: Less risk of contamination. No shells, no mess, no odors.
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Vegan-Friendly: Works for nearly every guest, whether for health, ethical, or religious reasons.
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Reliable: Eggs vary from one to the next, so modern foamers produce consistent results.
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Faster Workflow: No separation or emulsification needed. Just shake and pour.
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Presentation: The foam is tighter and more stable, often preferred for presentation, especially in high-volume service where drinks need to look sharp longer.
Brands Worth Knowing (Alphabetical)
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Fee Foam – From the same company behind Fee Brothers bitters; easy to use and widely available.
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Foamee – A liquid foamer known for producing dense, long-lasting foam.
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Ms. Better’s Miraculous Foamer – A popular choice in craft bars, vegan and shelf-stable.
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Versawhip – More common in the culinary world, but also used in bars for custom foams and emulsions.
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Wonderfoam – A newer, plant-based product designed specifically for cocktail applications.
Swapping eggs for one of these doesn’t mean compromising. For bars, it’s a smart way to deliver better and safer drinks faster to more people.
Image Credit: https://www.diageobaracademy.com
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by lspeed | Jun 15, 2025 | LIQUORS: LIFT YOUR SPIRITS
The Whisky Sour is a classic expression of a “sour”, a cocktail category defined by a spirit, citrus juice, and a sweetener. The formula is ancient in concept, dating back to the days when sailors were given spirits mixed with lemon or lime to prevent scurvy and mask the rough flavors of ship-stored alcohol.
These eventually evolved into more refined versions as they moved onto land and into bars. The first printed mention of the Whisky Sour dates to 1862, in Jerry Thomas’s The Bartender’s Guide, widely considered the first cocktail book. But a letter in a Peruvian newspaper from 1870 credits Elliot Stubb, an English steward, with inventing the drink.
The Classic
At its core, a classic Whisky Sour recipe is simple:
Shake all ingredients vigorously with ice (and without, in the case of the “dry shake” method for egg white versions), then strain into a rocks glass over fresh ice. Garnish with a cherry or citrus. The result is bright and refreshing, with the whiskey providing warmth, the lemon a sharp tang, and the syrup smoothing it all out.
Global Variations
The cocktail has inspired countless riffs that reflect local spirits and flavor profiles:
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New York Sour: A float of dry red wine atop the traditional version adds visual drama and tannic complexity.
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Amaretto Sour: A popular 1970s twist using sweet Italian almond liqueur. Modern versions add bourbon and fresh citrus to give it structure and depth.
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Pisco Sour: A staple in Peru and Chile made with pisco, lime juice, simple syrup, and egg white, finished with aromatic bitters.
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Yuzu Sour: A Japanese riff that swaps lemon for fragrant, tart yuzu juice. It pairs especially well with Japanese whisky.
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Penicillin Sour: Created in New York, this smoky take features blended Scotch, fresh lemon, honey-ginger syrup, and a float of peaty Islay whisky.
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Maple Whisky Sour: A Canadian favorite, substituting maple syrup for sugar, paired with rye whisky.
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Irish Sour: Made with Irish whiskey, this version is often softer and more honeyed in flavor. Some variations add a dash of bitters or use elderflower liqueur.
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Smoked Sour: Popular in upscale bars, this version infuses smoke either through a smoked glass, smoked ice, or a smoky whisky like Laphroaig.
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Tamarind Sour: Found in parts of Southeast Asia and Latin America, tamarind pulp replaces lemon juice for a tangy-sweet-sour profile. Works well with bourbon or even mezcal.
The Egg White Divide
The most debated element of the Whisky Sour is egg white. While it doesn’t significantly alter the flavor, it adds texture, richness, and a visually appealing foam. For some, it makes the drink. For others, it’s off-putting due to dietary preferences, allergies, or food safety concerns. While the risk of salmonella from fresh eggs is minimal, some bartenders now use pasteurized eggs or substitutes like aquafaba (chickpea brine) to mimic the same effect. Purists argue that the original 19th-century sour was egg-free, and that any frothy embellishment is a modern flourish.
Final Pour
The Whisky Sour is both a classic and a chameleon. It also is my personal favorite. But always make sure to ask: “with or without egg?”
Image Credit: https://passthesushi.com/whiskey-sour/
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
