Mr.BarFlow is not a single drink, but a mindset. It’s about the feeling when the first sip of a perfectly balanced cocktail melts on your tongue – when acidity, sweetness, and alcohol harmonize so well that you immediately know: this isn’t a coincidence, it’s craftsmanship. This isn’t about quick party drinks, but about beverages that tell stories. Whether you mix a classic Whiskey Sour with smoky Bourbon Whiskey, a fruity Daiquiri with white rum, or a wintry mulled wine cocktail with spices – every recipe has its moment. And that’s exactly the point: finding the right drink for the right occasion. Or even better: inventing it yourself. Because the best cocktails aren’t made by the book, but with curiosity, a willingness to experiment, and a little courage to take risks.
And this is what you need for the Mr.BarFlow: because you love drinks & cocktails!
6 cl Bourbon Whiskey (e.g. a smoky, high-quality Bourbon with vanilla notes)
3 cl freshly squeezed lemon juice (only the clear liquid, no pulp)
2 cl sugar syrup (1:1 sugar to water, lightly heated and cooled)
1 egg white (fresh, room temperature – or 1 cl pasteurized egg white for a safe option)
2 dashes Angostura Bitters (for garnish)
1 slice of lemon (for garnish)
1 cocktail cherry (optional, for garnish)
What matters
The trick lies in the egg white – but not in the way you might think. Many bartenders simply shake it with the other ingredients, but that’s not enough. If you whip the egg white separately first, you get a more stable foam that doesn’t dissolve immediately. And here’s another secret: don’t use ice-cold Bourbon. If the whiskey comes straight from the fridge, it’ll taste flat. Let it breathe at room temperature for 10 minutes before pouring it into the glass. That’s the difference between a good and a great Sour. And if you don’t like Bourbon: try it with smoky Scotch Whisky – it gives the drink a whole new dimension.
Variations
- Mr.BarFlow Tropical — Replace the Bourbon Whiskey with 5 cl white rum and 1 cl coconut rum. Add 2 cl pineapple juice and 1 cl lime juice. Shake, strain, and garnish with a pineapple slice. Perfect for summer evenings or when you’re craving a taste of the Caribbean. The coconut rum adds a creamy note without making the drink too sweet.
- Mr.BarFlow Spiced — Use 5 cl Rye Whiskey and add 1 cl maple syrup and a pinch of ground cinnamon stick. Shake, strain, and garnish with a cinnamon stick. Ideal for autumn and winter – Rye Whiskey brings more spice than Bourbon, and the maple syrup rounds off the heat.
- Mr.BarFlow Smoky — Replace the Bourbon with 5 cl smoky Scotch Whisky (e.g. an Islay) and add 1 cl honey syrup. Shake, strain, and garnish with a smoked lemon slice. The smoke of the whisky dominates, but the honey and the egg white soften the intensity – a drink for whisky lovers who like it bold.
Frequently Asked Questions
Can I leave out the egg white?
Yes, but then the drink will lack the creamy texture and the foam that carries the aromas. Without egg white, the Sour tastes flatter and less rounded. If you don’t want to use raw egg, you can use pasteurized egg white from a carton – it’s safe and works just as well. Alternatively, Aquafaba (chickpea water) can be used, but its taste may be slightly noticeable.
Why does my Sour taste too sour or too sweet?
This is usually due to the ratio of lemon juice to sugar syrup. Too sour? Increase the sugar syrup to 2.5 cl. Too sweet? Reduce it to 1.5 cl. Important: freshly squeezed lemon juice isn’t always equally sour – taste it beforehand and adjust the amount accordingly. And: a good Sour should always have clear acidity, but not so much that it makes your teeth clench.
Can I use other citrus fruits?
Yes, but the acidity and taste will vary. Lime gives the drink a fresher, slightly bitter note, while grapefruit makes it more tart. Orange works only to a limited extent because it has too little acidity. If you experiment, adjust the sugar amount – lime needs more sugar than lemon, grapefruit less.
Why do you shake the Sour twice?
The first shake (without ice) is to whip the egg white and create a stable foam. The second shake (with ice) cools the drink and combines all the ingredients. If you only shake once, the foam will be unstable and the drink will taste warmer – and nobody wants that.
Which glass is the right one?
A Sour is traditionally served in a small Coupe glass, which concentrates the aromas. An Old Fashioned glass also works, especially if you add crushed ice. The important thing is that the glass isn’t too large – the drink should be enjoyed in small sips, not in one go.
Can I prepare the drink in advance?
Yes, but only up to shaking. You shouldn’t leave the finished Sour standing for longer than 30 minutes, otherwise the foam will collapse and the drink will lose its freshness. If you want to prepare multiple drinks in advance, measure out all ingredients first and shake them just before serving. The Bourbon Whiskey and the lemon juice should always be fresh.
