I bought a can of chickpeas to make Hummus AND Whiskey Sour specifically….Let me tell you, this is the best decision I made this week 🥰🙌🏻
@brokenrecord3523
2 жыл бұрын
I trriiieeeddd to taste the chickpeas in a side by side comparison - nope. What a perfect substitute and you get quite a few drinks out of one can.
@halakon666
9 ай бұрын
Thanks to this comment, the wife and I are now trying to make hummus this weekend xD thanks for the idea! Also I get to drink while we make the hummus and pita bread xD
@AntiDot70
9 ай бұрын
I tried your approach too, but before I knew it, the chickpea juice along with half a bottle of bourbon was all gone, I was way buzzed and the idea of homemade hummus was just as distant as my next-day recovery.
@dimitrigerman8376
4 жыл бұрын
I just noticed that the clock in the background stays at 5:00 the whole time - a perfect reminder that its always 5 o'clock somewhere. Love it.
@AndersErickson
4 жыл бұрын
Good eye! Time doesn’t exist at my bar 😂
@Barprints
3 жыл бұрын
Great catch, and great idea! Cheers to that!
@huwdavies9317
3 жыл бұрын
Got to say, I like your style of presenting cocktail making. It's bright and friendly with some clear instruction and background. Keep it up!
@tiddyt6527
2 жыл бұрын
This! Subscribed after like 2 videos just because of how fun Anders is having when making cocktails. I love his “it’s your drink, make it however the fuck you want” approach. It’s refreshing compared to some other videos!
@Skoben2000
2 жыл бұрын
Here's a tip to save your aquafaba so you will have some on hand rather than discard a good portion of it after 3 days. Portion them into ice cube trays. Let them freeze. Each cube will be 1 oz. Remove them from the tray(s) and store them in a brown paper bag so they don't stick together. One cube can be used for 2 drinks. So if you thaw 2 then you can make 4 drinks...etc. Don't waste that aquafaba. KEEP AND USE THAT GOLD! :P
@erichludendorff9183
9 ай бұрын
Thanks for the tip :D
@Succumbed2Rum
Жыл бұрын
I learn something new on every one of your videos. This channel is a hidden gem.
@Usernameblankslate
2 жыл бұрын
I’ve been watching your videos for a while because they were recommended to me by KZitem . I finally saw this video and decided to subscribe. You are a great teacher and I love that are very considerate of diets and food allergies. I ended up trying this drink, because my boyfriend loves whiskey sours. In fact he was a bartender so he has made me quite a few drinks over the years. I decided this was the perfect drink to impress him with and boy did it impress him. He loved it so much it inspired him to make drinks again and he found you and now is not a subscriber as well. Thank you so much for inspiring us.
@AndersErickson
2 жыл бұрын
Thank you so much for sharing this, Michelle! So happy you two are enjoying the content. Cheers to you both, and happy mixing!
@WilsonRamonTorres
4 жыл бұрын
Yolks aside...I love whiskey sours.
@foreverzombie3054
3 жыл бұрын
I saw what you did there 😏
@chef_and_coffee
3 жыл бұрын
Egg-selent joke
@kierenmoore3236
3 жыл бұрын
All yolks aside, tho’ ...
@ozymandias3456
3 жыл бұрын
I was about to comment that there's no yolks in a whiskey sour but then I got it
@frankf684
2 жыл бұрын
A real yolkster.
@TheeBurgerDude
Жыл бұрын
Really appreciate you making a vegan version, thank you!
@erwinthenewyorker
3 жыл бұрын
I really wanted to see how you separate the egg, I always struggle with that. I’m going through all your videos in chronological order, and I love them!
@richardvogel6307
3 жыл бұрын
Get an egg separator, they are easy to use, you can totally do it
@David-mg8zu
4 жыл бұрын
I love your video as always. I wish you had a bar in my city. That would be my go to place.
@AndersErickson
4 жыл бұрын
Thanks, David! Cheers to you!
@seattlejayde
3 жыл бұрын
Thanks for including Aqua Faba! As a vegan, that means a lot
@mattknezevich9952
3 жыл бұрын
Anders these videos are so helpful and I'm learning so much. Thanks for sharing all your experience in the bartending field. Keep up the great vids and Cheers!
@AndersErickson
3 жыл бұрын
Thank you so much, Matt! Cheers to you!
@missfrankiefontaine
3 жыл бұрын
I just discovered your channel and I’m 1000% hooked! Finally someone comparing aquafaba and egg white ✨ BRB binge watching all your videos 😂
@Barprints
3 жыл бұрын
Great channel! You're in for a treat!
@mj6713
3 жыл бұрын
This is how I make my whiskey sours, but I sub the bitters for a tiny sprinkle of nutmeg on top of the egg foam. It mellows out the citrus notes and provides a little balance imho. Great content, keep it up!
@svenkuffer4512
2 жыл бұрын
I gotta try that!
@Anonneemuss
2 жыл бұрын
I have a pistachio martini recipe that calls for a dusting of nutmeg on top. Works. (Oh, a Porto Flip (which uses the egg yolk!) also calls for nutmeg.)
@Louied616
Жыл бұрын
Wow!!!!! Awesome and I love the end with the bitters made into hearts!!!!!!! Sooooo cool!!!!!!
@TheTribalBarGuy
4 жыл бұрын
Great video. Personally I prefer the traditional egg whites but having a choice makes life easier.
@AndersErickson
4 жыл бұрын
Exactly! This way everyone gets an option 👌
@Chrisevs88
3 жыл бұрын
I went to a cool little bar in Poland and had a drink called a whiskey sour jam session. Id never heard of it before. It's basically the same as your recipe but with orange marmalade in it. And it was amazing.
@charlesrocco8664
11 ай бұрын
That sounds delicious.
@tombrown1898
2 ай бұрын
Back in the 1960s my folks would sometimes have a Whiskey Sour as a nightcap on weekends in the summer. Miss them.
@JerianneWhitacre
7 ай бұрын
This is the best whiskey sour I've ever made or had. I'd put it up against any bar cocktail I've ever had. I have no problem with eggs...and have only ever made my whiskey sours with them...but the aquafaba is a fantastic alternative and may actually result in a drink that allows the whiskey to shine a bit more! Pro tip: Search for the Anders recipe before making any cocktail! The demerera syrup really elevates this. Thank you! ❤❤
@Aphabet21
5 ай бұрын
A secret I’ve learned with the egg whites, I pre froth them with one of those cheap hand held coffee cream frothers. It really makes for a nice foam and makes sure that egg whites is good and broken up.
@lamproskotsi1334
Жыл бұрын
Really good with the aquafaba, exceeded my expectations ❤
@craig7948
3 жыл бұрын
Try spritzing the bitters with an atomizer. Creates a nice look on the top of your foam and more evenly disburses the bitters on top of the drink
@Anonneemuss
2 жыл бұрын
I have a little atomizer with absinthe in it. One recipe (Tuxedo martini) calls for an absinthe rinse and I found an atomizer to be so much simpler to use.
@rachelmiller2339
2 жыл бұрын
I've been studying your videos and I just made my first craft cocktail - Amaretto Sour using the egg white. So yummy.
@brokenrecord3523
2 жыл бұрын
Have you tried or are you doing Jeffery Morgenthaler's amaretto sour?
@kevinbrugos5667
2 жыл бұрын
@@brokenrecord3523 is correct. Jefferey Morgenthaler's version is the best version of this cocktail.
@brokenrecord3523
2 жыл бұрын
@@kevinbrugos5667 45 ml Amaretto 15 ml Bourbon 30 ml lemon juice (not super) 15 ml simple 15 ml egg white Don't be put off by the bourbon of which I am not a fan, but it works here.
@flipb704
2 жыл бұрын
Hi from Japan, Anders! I have only recently gotten into making cocktails at home and luckily came across your channel. I tried a whiskey sour but as I do not have any rye yet I made it with Buffalo Trace. It was great! So a big thanks to you! I am looking forward to trying out more and really appreciate your videos. Thanks again!
@AndersErickson
2 жыл бұрын
Happy you enjoyed the cocktail! Cheers, Bryan!
@jorgericardez9956
3 жыл бұрын
You’re El jefe ! Amazing brother I love your cocktail and your style
@emocormatt
2 жыл бұрын
Never had a whiskey sour because of the egg whites, & I never thought about trying it with aquafaba. Sold! I gotta get some of that sugar, too.
@brucelavender
3 жыл бұрын
Love your channel!
@mauro712001
2 жыл бұрын
What? What an amazing option 😲 wow! Cool man! Thanks for that 👍
@petertumminaro4528
2 жыл бұрын
I often make crispy roasted chickpeas as a potato chip alternate since i have diabetes. I use olive oil and Cajun/blackened spices for a nice bar side snack. Good time for the whiskey sour.
@fredsmith2299
3 жыл бұрын
a work of art ...
@RrustemBerisha-f1s
11 ай бұрын
Best way, put in the tin already when shaking the angostura bitters, gives the taste😊
@cas9065
3 жыл бұрын
Really enjoyable video of a very useful comparison. You two are a great team, by the way.
@AndersErickson
3 жыл бұрын
I’m glad you enjoyed the video! Thank you so much!
@Barprints
3 жыл бұрын
Everyone should have an Az to have their back👍
@Joostvani
3 жыл бұрын
Great video! And taste is wonderful. Can’t get the egg to foam up like that though, it stays murky. Doing something wrong…?
@randallgoulet1550
2 жыл бұрын
Are you dry shaking first?
@gravelrhoads
3 жыл бұрын
I just discovered your channel and absolutely love your knowledge and exuberance! I'm gearing up to create a home bar and you are a perfect for research. Thank you for sharing your expertise!
@nickschuman4652
3 жыл бұрын
My favorite cocktail right here!
@BlueDragonArt
3 жыл бұрын
Making one of these tonight! Thanks for sharing a recipe with egg alternative!
@maremacd
2 жыл бұрын
How did the aquafaba work out? May I ask what brand of chickpeas you used? Brands differ in consistency. Thanks.
@BlueDragonArt
2 жыл бұрын
@@maremacd It turned out well! I couldn't taste anything beany, and it made it a bit creamier than I usually make them. As for brands, I'm not sure. I buy my beans dried in bulk usually, soak them, then boil them myself. But when I need aquafaba, what I do after soaking is boil them in water that's about an inch over the beans, and I don't skim off the froth that rises when they are about to boil (I will skim that off if I don't need aquafaba). Once on a boil, I lower to medium heat and simmer for 45 minutes. Usually there's enough liquid to boil in, but I add some if it's low. To get the aquafaba, when done, I just strain the beans and catch the remaining liquid in a bowl, then refrigerate it so it cools. That's what I did this time. Probably more work than you care to do for a drink XD But I eat a lot of chickpeas, so it's just one extra step for me.
@maremacd
2 жыл бұрын
@@BlueDragonArt thanks so much for the info!
@rhodench
2 жыл бұрын
Tried my first whiskey sour in 25 years based on your video. Conclusions: - Given the pain in the arse that can be getting the egg whites separated, wish you would include a tips and tricks for egg whites - felt like by double straining, I lost more of the foam from the egg white - realized I generally prefer almost any other drink to a whiskey sour (but value your advice)
@heart.9889
2 жыл бұрын
To seperate an Egg, simply crack the Egg and Put it in a Bowl WITHOUT breaking the yolk (so carefully). Then use your fingers to remove the yolk. You won't Break it because your Fingers are very sensitive and the yolk is actually quite sturdy If you don't touch it with anything sharp.
@lisandromessinger
2 жыл бұрын
On my second class of making cocktails I got to do a whisky sour, and I've never separated an egg white before. It was a critical moment, but I did it just fine
@Cyberia398
3 жыл бұрын
I may have made a chickpea curry tonight just so that we could have whisky sours with aquafaba afterwards. 🥃 🍋 🧊 Worth it! So delicious!
@RobsHomeBar
4 жыл бұрын
My favorite drink! Love whiskey sours! ...I can't bring myself to try Aquafaba haha..
@AndersErickson
4 жыл бұрын
Haha. Drink what you like! If you're a fan of egg white, then I believe that's what you should have. Cheers!
@TheSweetEscapeMUA
4 жыл бұрын
No sour faces here as your whiskey sours are our fave! Sips, tips and recipes should be your tag line! 🙌🙌
@AndersErickson
4 жыл бұрын
Who wouldn’t want sips, tips, and recipes??
@Stockhandle123
Жыл бұрын
@@AndersEricksonI prefer to make these sours into flips. The yolk is where the flavor is. Call it a whisky over easy.
@gordonrobb
3 жыл бұрын
Thanks for this channel, so glad I found it. Quick question. If I was making 2, would I just double up the amounts and make them both at the same time in the same shaker?
@AndersErickson
3 жыл бұрын
You could, Gordon! If you’re using the egg white or aquafaba, the dry shake can make the drink expand - so be sure you’re shaking tin is large enough to accommodate both drinks!
@samer8397
2 жыл бұрын
Thanks for the aquafaba tip, got to try that as many of friends are put off when I mention the drink has egg whites
@justin555666
2 жыл бұрын
Pro tip for when doing the dry shake, put your shaker cups together parallel instead of angled. This will create a circularly symmetrical seal that gets strengthened under pressure rather than popping off during the shake. A face full of foamy egg white isn't a good look, unless you're into that sort of thing. ;)
@fattymcbastard6536
2 жыл бұрын
I concur. This _is_ a good tip... from Jeffery Morganthaler, right?
@berserkirclaws107
2 жыл бұрын
Just made the egg version and it's a great experience 👍 Thank you
@angiehall4133
2 жыл бұрын
So I was taught to shake opposite of this, I shake all ingredients *sans egg white* with ice, strain into lid of my shaker, then dry shake those chilled ingredients with egg, double strain. I know it sounds weird but it works surprisingly well!
@debbieslover
2 жыл бұрын
can't wait to try this one
@StefanLaube
3 жыл бұрын
Dude, love your content!
@lj86johnson24
Жыл бұрын
Is the decision of what Syrup to use (simple vs demerara) going by the classic recipe or a personal decision? What's the main lavour profile difference between them and does it make a big difference in the final Cocktail?
@mr.dinglebop987
2 жыл бұрын
I made a whisky sours exactly how you did only i didnt have any demarara left, used laphroaig as my whisky and i can say i was not happy. Not sure if i just dont like whisky sours as a drink or i somehow screwed up but my measures where right as well as execution. Must try at some bar soon:/
@LeJimster
2 жыл бұрын
Thanks for the plant based option. I've always wanted to try a whiskey sour and now I can.
@CerpinTxt87
2 жыл бұрын
I got chickpeas just to do this, and learned that I love chickpeas. Tasty snacks AND booze foam, what a versatile legume
@jesjakobsen
2 жыл бұрын
Anders I have followed your channel for a while now and love what you do! I really need your help with the egg white cocktails. I have been making them for years and most of the time they turn our great but once in a while they end up really thick and almost clumpy. I read that this could be caused by too high alcohol percentage but I have had this happening to your standard whiskey sour recipe as well. Is this a subject you could talk about in a future video or could you give some advice? Thanks!
@Cremantus
2 жыл бұрын
Never tried it with aquafaba... but I'm in.
@maremacd
2 жыл бұрын
May I ask what brand of chickpeas you used? Brands differ in consistency. Thanks.
@vortega472
Жыл бұрын
Oh wow, how interesting and very cool.
@bebebebebebebebebebbe
3 жыл бұрын
In fact you can always use aquafaba as substite of egg white. For example to make vegan mayo 'cause it emulgates with oil vegan meringue pavlova is not a problem as well
@gauthamseran
9 ай бұрын
I know you recommend fresh lime/lemon juice. The same goes for egg whites? Or can I use the packaged egg whites? Thanks!!
@deesnider2001us
Ай бұрын
What is popular drink with makers mark ? Thanks ! ❤
@gregory3036
3 жыл бұрын
I tried this the other night using your ratios and thought it was great! Especially with the demerara, which I hadn't tried in a sour before. That said, I noticed most versions call for 2 oz of whiskey. Are you dialing it back for balance purposes or just to have a less boozy cocktail?
@LyK0sa
2 жыл бұрын
I made my first just now, used Ander's basic template but with 2oz of bourbon and slightly heavy measures of everything else to avoid screwing with the balance too much. It's a fantastic drink, I'll be making it again without a doubt, but even with the extra bourbon I wouldn't say it's whiskey forward. It's there, it's present, it's balanced, but I almost wonder if it would feel a little lost with just 1 1/2 oz. I'm sure his ratio would work fine, he's a professional, but I don't think you need to be worried about chucking an extra half oz in there if you want a bit more booze or bourbon flavour.
@DoctorOta
2 жыл бұрын
How do you feel about some of those egg white alternatives like the Noroi bottles?
@richardwest8870
2 жыл бұрын
So...retrieved the aquafaba (bean water) from a can of garbanzos, and made a couple Sours (and spicy roasted chickpeas, which came in handy like, right away), and yeah, they were good! Like...really good...like, this will be the go-to in the future. The great thing about a couple (...5...) whiskeys is that you come to the inevitable "salmonella be damned" moment when you NEED to know what a Whiskey Sour tastes/feels like. IF YOU HAVE NO FEAR, a proper egg white Whiskey Sour is better by a factor of at least 6 - so smooth and creamy, without being cloying; light and refreshing, but fills your mouth. Worth it. Use fresh eggs.
@davidberner1625
3 жыл бұрын
Would love to see a video of what your personal favourite cocktails are!!
@andrewcarlson4484
2 жыл бұрын
“These glasses are fragile and I don’t trust myself” *pushes them to the very edge of the table*
@nordicFries
2 жыл бұрын
A cocktail bar here in Stockholm makes all their foamed drinks with burrata water instead of egg. Would love to see you try that as well.
@ianlange8108
3 жыл бұрын
I don't concern myself with shells in my whiskey sours... you're going to double strain it right?
@josephagosta7554
Жыл бұрын
When you make your Demerara syrup, in your glass carafe, do you have a cork stopper or cover for it? How do you store it and for how long? thanks.
@npotlacheruvu
2 жыл бұрын
Where can I get those beakers/Vials he uses for the Syrup and Aquafaba
@azusainaba258
4 жыл бұрын
I 🧡 whiskey sours T shirt coming soon?
@WilsonRamonTorres
4 жыл бұрын
Yes, please!
@dannyb7166
Жыл бұрын
Yooo youre on point
@Barprints
3 жыл бұрын
Love a whisky sour, not the biggest fan of aquafaba personally, but definitely gets the job done!
@Kazaii64
3 жыл бұрын
Great video, Anders. As the Ramos Fizz video from Behind The Bar demonstrated, youtube is pretty poluted with cocktail channels these days (& it even omitted the big dog himself from HTD). So I was curious to see how yours stacks up, being made ~ 9 months ago. I have to say, this video really proved out that you have a good fit. The uniqueness of using aquafaba & the demonstration of the heart garnish were both unique factors from other Whisky Sour videos. Finally, I think your editing, camera work & set (/ home) are all wonderful. Subscribed. Keep making videos!
@AndersErickson
3 жыл бұрын
Thank you so much, Mark! It's true, there are a ton of cocktail channels out there right now, so I'm really glad you found us. Your comment and support is really appreciated. Welcome to the channel! 🥃
@meaganpiper6833
3 жыл бұрын
I love the glasses you use. Do you know where I could purchase them?
@COSBROWN151
2 жыл бұрын
I saw a product called Faba Foamer. Apparently it’s dehydrated Aquafaba. Have you heard of or had any experience with this?
@AndersErickson
2 жыл бұрын
I haven’t tried that - but I’m very curious! Cheers!
@megaguru777
2 жыл бұрын
I typically put a dash of bitters into my whiskey sours as well
@DeeKitchen
3 жыл бұрын
It's really good will try | Anything else with wine|
@cameronmarceau9490
4 жыл бұрын
OK, I have to ask. How long have you been using chickpea water in your drinks and where did you find out about it being a good analog for egg whites? I'm assuming it works so well because it's a protein solution...maybe you could use lima bean water? kidney bean? pinto bean? Chili bean for the more Tex Mex experience
@AndersErickson
4 жыл бұрын
I first found out about it quite some time ago, but I haven’t tried it with other beans. What’s great about the chickpeas is the neutral flavor. I found it to be more neutral than even the egg white. I like your “Tex Mex experience” idea though!
@Anonneemuss
2 жыл бұрын
@@AndersErickson Chili beans with a tiny sprinkle of chili powder in lieu of bitters?
@popvoid
2 жыл бұрын
One thing I've found is that not all aquafabas are created equal. Some have strong bean smell that can really interfere with the drink.
@gordonrobb
3 жыл бұрын
Tried one tonight. Superb thanks. Question, is there a name for that time of glass? And do you know what size they are?
@djs022867
2 жыл бұрын
Looks like a Nick & Nora glass, maybe around 5 oz?
@aldoperez7273
Жыл бұрын
You should try the Singani sour 👌
@gamrkidd
2 жыл бұрын
Just tried my 4th whiskey sour of the past few days but this time basing it off of this recipe, Anders. It came out cool and all but then I realized I had ZERO effing ice cubes in the freezer. I’m devastated. I’m Sipping on a nicely executed whiskey sour but it’s freaking warm 😥😥😥😠😠😠 I got the egg white to behave this time but now the whole damn drink is like half a degree lower than room temperature
@maartenromkes353
2 жыл бұрын
Crap, I'm having hummus. Now I have to buy whisky, angostura bitters, lemons, and make a syrup to not throw away the aquafaba. Thanks mate..
@enkawlihmar5930
Жыл бұрын
Wow super thank you ☺️
@darrellpatterson6206
2 жыл бұрын
Didn't see when the bitters came in to play with this cocktail recipe? other than that ? you rock
@darrellpatterson6206
2 жыл бұрын
oops my bad ....you made hearts.....😉
@guyrich6467
2 жыл бұрын
awesome! thanks
@estergrant6713
3 жыл бұрын
“they are fragile and i dont trust myself” proceeds to put them all the way to the edge of the table
@andrewt248
3 жыл бұрын
Exactly what I was thinking.
@Jimmy-es8bc
3 жыл бұрын
Whisky sour is the most delicious cocktail their is. Only problem is I drink them in under a minute and the want another one!
@infamouscomments6885
3 жыл бұрын
So true.
@gabehuttemann2193
2 жыл бұрын
Hey Anders! Just wondering if carton egg whites suffice...?
@avidian888
3 жыл бұрын
Thanks for helping a vegan brother out, dude. Aqua faba is really incredible!
@maremacd
2 жыл бұрын
What brand of chickpeas do you use? Some brands have a syrupy consistency while others are basically water.
@mitchkim98
2 жыл бұрын
Hi Anders I've been watching your videos for a while and I've definitely learned a lot. I have a question about the egg white version - I dry shake all of the ingredients, shake with ice, then double strain, but what I end up with is a thick homogeneous mixture without separation between the foam and liquid. The drink is just opaque and doesn't have foam on top. Do you know what I can do to correct this?
@plennyomonay5241
Жыл бұрын
One possibility is maybe not enough egg whites. Also a dry shake needs to be done very hard to get that foam. You can do a reverse dry shake alternatively: shake first with ice, then double strain into the small side of shaker. Empty and rinse the large side and then dry shake really hard and single strain into your glass.
@TheMegaMungo
3 жыл бұрын
Great idea for vegans. I personally like to make the dry shake after the normal shake. If you do it this way, you don’t have to double strain it into the Glas so you don’t lose any foam.
@mrnikolakis2
3 жыл бұрын
I reverse dry shake too but I fine strain after as it breaks the bubbles and gives me creamier foam. I would suggest you to give it a try as well.
@Whitetigerclaw17
2 жыл бұрын
so you pull the ice out the shaker?
@smdntn
2 жыл бұрын
@@Whitetigerclaw17 Never done this, but I assume you would strain back into the smaller shaker tin, discard the ice and then dry shake
@jyandel1
Жыл бұрын
What bar do you work at? I’d love to visit!
@garybullard1892
2 жыл бұрын
Can you show how you make a Lynchburg Lemonade?
@RupertFoulmouth
9 ай бұрын
Aquafaba is water infused with any bean. Garbanzo is just most common. NOTE: be sure you are getting beans with no salt!
@sketty1881
2 жыл бұрын
Have you used or heard of Quillaja saponaria bark (quillajia saponins) for foaming cocktails?
@prccap
2 жыл бұрын
Have you done a New York Sour yet? Yum
@4everyoung24
2 жыл бұрын
I cannot help but ask, do you get regular manicures? Your nails are perfect.
@Dan-lm6sn
2 жыл бұрын
Chickpeas and garbanzo beans are the same thing right?
@drax14QC
3 жыл бұрын
Whiskey Sour... my favorite! 🥃😍
@Barprints
3 жыл бұрын
Epic classic and great intro to whiskey! 👍
@kierenmoore3236
3 жыл бұрын
The Aqua fava one looks like dishwater (aka Gloria Jean’s coffee), once it settles/separates a little ... 😎👌🏼😏
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