The Pisco Sour and How to Make Other Egg White Drinks Better
Eggs are for texture not foam!
The Pisco Sour is one of those drinks that can make a bartender cringe. The drink, aside from regular ingredients, involves cracking an egg and the ol’ dry shake. These techniques alone quickly put it into the “fancy” drink section of a menu.
Now, let me tell you how to improve your methods for a tasty egg white . . .
A Short and Sweet Recipe: The Bee's Knees
Buzzzzzz
While we still have bees making honey you should try out a Bees Knees...and it is exactly that. A pretty simple variation on a gin sour style drink. There is a warmness and body added by the use of honey as a sweetener. Warning: Pediatricians recommend not serving honey to infants under a year old because it may contain . . .
You Have Never Had a Cosmopolitan This Good
Better than Sex...and the city
This next drink for whatever reason gets bartenders in more of a tizzy than the Mojito. If you can learn how to balance a Cosmopolitan you can make anything. Another hazy history drink and I would rather not toss my hat in the ring on where it came from or from whose hands crafted it first but I will tell you this: when . . .
Stop Lighting Oranges on Fire and Just Enjoy the Damn Negroni
Also the Americano is pretty tasty too...
While we are stirring drinks with Campari it would be heresy to not mention the Negroni. According to the books it was invented around 1919 at a cafe in Florence Italy by a guy named Count Negroni. Why we don't drink at cafes anymore baffles me. He wanted his Americano (recipe to follow) to be just a touch stronger and . . .
How the Aviation Got Lift in the First Place
Bring on the Purple Stuff!
The Aviation is an oldie that took flight again around the cocktail boom of the early 2000’s. Hugo Ensslin gets the credit for the creation of the drink. He was the lead barman at the Wallick Hotel located on the Southeast corner of Broadway and 43rd in Manhattan. It was originally the Cadillac Hotel but changed to the . . .
Stop Making A Bad Bloody Mary and Do It This Way
Kingsley Amis Method
The Bloody Mary only works when you make it in quantity and not at all when making one at a time. Luckily it is basically the base for a gazpacho and will keep in the fridge thanks to the booze for a bit. Kingsley Amis wrote down the best recipe I have ever tasted. It sounds like it will be bland but I promise you it is . . .
How the Daiquiri Can Solve Your Worst Problems
Sunscreen Optional
The hard to spell Daiquiri came about in a village named just that not far from Santiago de Cuba near the old Bacardi plant at the end of the 19th century. The water in the area was a touch dangerous for your health but boiling and a spot of rum helped to disinfect it. Of course hot rum water is not very appetizing and the . . .