Module 5 of 9

Texture and operational feasibility

Handle approved egg and cream products. Judge finishing sequence.

What you will be able to do

Handle approved egg and cream products.

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Judge finishing sequence.

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Texture needs a controlled method

Pisco Sour introduces an approved pasteurised egg-white house adaptation. New York Sour reserves wine for a measured float after the sour is strained.

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Ramos Fizz separates its cream-and-egg preparation from the soda finish. Record the actual approved egg product and house quantity; do not describe it as identical to an unmeasured raw egg.

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Assess quality and practicality

Use venue handling, chilling and cross-contact procedures. Evaluate actual temperature, integration and foam; a photograph does not establish safe handling or correct texture.

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Published Ramos shake times are a reference trial rather than a universal target. Plan the equipment, service timing and clean-up before adopting the drink on a busy menu.

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Pisco Sour

Foamed sour. Grape spirit, lemon acidity and a smooth foam cap.

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Recipe: 60 ml pisco · 30 ml fresh lemon juice · 20 ml simple syrup, 1:1 by mass · 30 ml approved pasteurised liquid egg white · 2 dashes Amargo bitters, house garnish count

Measured starting liquids (before ice dilution, not ABV): pisco 42.8571%, fresh lemon juice 21.4286%, simple syrup, 1:1 by mass 14.2857%, approved pasteurised liquid egg white 21.4286% of 140 ml.

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AI-generated illustration of a Pisco Sour. Follow the written recipe, not the picture.

New York Sour

Advanced comparison study. Whiskey sour with red-wine aroma and tannin.

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Recipe: 60 ml rye whiskey or bourbon · 22.5 ml simple syrup, 1:1 by mass · 30 ml fresh lemon juice · 5 ml approved pasteurised liquid egg white, house trial · 15 ml red wine, Shiraz or Malbec

Measured starting liquids (before ice dilution, not ABV): rye whiskey or bourbon 45.283%, simple syrup, 1:1 by mass 16.9811%, fresh lemon juice 22.6415%, approved pasteurised liquid egg white, house trial 3.77358%, red wine, Shiraz or Malbec 11.3208% of 132.5 ml.

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AI-generated illustration of a New York Sour. Follow the written recipe, not the picture.

Ramos Fizz

Advanced comparison study. Creamy citrus, floral aroma and a light foam.

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Recipe: 45 ml gin · 15 ml fresh lime juice · 15 ml fresh lemon juice · 30 ml simple syrup, 1:1 by mass · 60 ml fresh dairy cream · 30 ml approved pasteurised liquid egg white · 3 dashes food-grade orange flower water · 2 drops food-grade vanilla extract · 30 ml chilled soda water, house top-up

Measured starting liquids (before ice dilution, not ABV): gin 20%, fresh lime juice 6.66667%, fresh lemon juice 6.66667%, simple syrup, 1:1 by mass 13.3333%, fresh dairy cream 26.6667%, approved pasteurised liquid egg white 13.3333%, chilled soda water, house top-up 13.3333% of 225 ml.

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AI-generated illustration of a Ramos Fizz. Follow the written recipe, not the picture.

Practise and check yourself

Exercise: Write the three preparation sequences, including egg handling and separate finishing liquids; complete an observer trial sheet.

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When is the New York Sour wine added? After straining, as a measured float.

Does a foam photograph establish safe egg handling? No. Verify the actual approved product and handling process.

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Quick Shift Check

A New York Sour is uniformly wine-coloured after shaking. Which error best explains it?

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