Giffard Egg White Sugar Syrup

Product of: France

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Sour cocktails rely on sugar syrup to balance their tart citrus sourness and many of us also like to also smooth this harmonious blend with some egg white. Giffard have made this quicker and easier by blending the sugar syrup and pasteurised egg white together in an easy to use packed syrup.

But how much of this combined egg white and sugar syrup should you use to produce a tasty balanced cocktail? Giffard recommend a 6:2:3 ratio, being: 60ml spirit, 20ml lemon and 30ml egg white syrup). In our experience this does not produce a good sour and we recommend: 60ml (2oz) spirit, 30ml (1oz) and 22.5ml (3/4oz) Giffard Egg White Syrup.

Unopened Giffard Egg White Syrup boasts a two year use by date (printed on the skirt of the screw capsule) and has a three week shelf life after opening.

Review and Tasting

Sampled on 13/09/2015

Appearance:

(sample bottle use by 12/June/2018) Slightly opaque, off-white yellow.

Aroma:

Fairly neutral with faint icing sugar. Certainly without the wet dog aromas often associated with egg white.

Taste:

Sweet and syrupy icing sugar with thick mouthfeel. Clean and neutral.

Aftertaste:

Sweet icing sugar.

Overall:

When used in a sour cocktail the result is very comparable to that of fresh egg white and sugar syrup with the white head achieved by dry shaking impossible to differentiate in both looks and longevity. The flavour of the cocktail is also very similar although we found the drink produced using the Giffard Egg White syrup had noticeably thinner mouthfeel. Perfect for high volume bars or consumers who like whiskey or pisco sours.