Hard Drinkers, Lets Drink Hard (Spirits, Liquors and Cocktails)
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I think that stuff is old stuff from a great, but now closed, distillery.
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Whisky Sour with Egg White
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Not really, that's a classic cocktail, very old school. I make em myself. The egg whites emulsify it, it's pretty cool
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This one is good. Whiskey, Lemon, egg, shake. Optional bitters. I did a brandy egg sour the other night, magnificent.
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Sounds great. I bet the egg adds a little mouthfeel that rounds out the drink. Looking forward to trying it. By the way, since we've talked so much about Sazeracs, I thought I should mention that I flipped through my giant cocktail book the other day. It has about a thousand recipes in it. I looked up the Saz….. no dice. I was really surprised. For one of the original cocktails to not be in this book, it seemed really strange. Anyway, just thought I'd share that.
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Very odd. A single egg white, a jigger of whiskey, a half a lemon, and a shake. You need to try that and share your thoughts! Some will put a few drops of bitters on the foam too for decoration and aroma.
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Shake with ice and strain. His looks like it may have been poured over ice. I usually serve it with no rocks but that idea intrigues me.
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I forgot, most recipes for this include simple syrup, my embargo against carbs shouldn't affect the standard recipe I meant to post here.
It definitely tastes better with the simple. I think some people call the egg white variant a "Boston sour" but I just call it a whiskey sour, because unless I'm using high proof whisley (which won't emulsify properly) I always take an egg white, it's just so good… and a little free protein.@saber, "fizz" generally means soda and citrus are involved, though there are many fizz recipes featuring egg white, yolk, or both. Famously, the amazing Ramos gin fizz (I gave the recipe I use in either in this or the New Orleans thread) features egg white AND heavy cream (?!). It is a drink that everyone should try at least once: lemon, lime, Old Tom gin, heavy cream, egg, and a tiny bit of orange flower water, topped with soda. You have to shake the shit out of it to get the emulsification you want, which will be evident by a massive meringue cylinder extruding out of the top of your highball glass. Back in New Orleans in the early 20th century they would have teams of "shaker boys" who'd shake until they tired, then pass the tins on to the next shaker boy. 12 minutes at least. However, there are tricks you can use to make such a lengthy shake unnecessary. Anyway, this is like nothing else in the cocktail world, almost like dessert.
EDIT: Here:
@mclaincausey:While we're speaking of New Orleans drinks, I'd like to give a few shouts out to some of the amazing beverages my favorite city has contributed, the Sazerac, the Vieux Carre, the Cocktail a la Louisianne, and Governor Huey Long's favorite, the Ramos (pronounced "RAY-mus) Gin Fizz.
The Sazerac is New Orleans' take on an Old Fashioned, dating back to the 1840s. A jigger of spicy rye gets stired with some sugar and Peychaud's bitters briskly with ice. A chilled Old Fashioned glass is rinsed with absinthe. Strain the stirred mixture into the glass, squeeze a lemon over it, toss the lemon rind. Sip it and contemplate the wonders of the universe.
The Vieux Carre (named after the French term for the French Quarter) is equal parts rye, cognac, and vermouth, a barspoon of Benedictine, and a couple dashes each of Peychaud's and Angostura bitters, stirred over ice in an Old Fashioned glass.
Cocktail a la Louisianne is a half jigger each of rye whiskey, Benedictine, sweet vermouth, 3 dashes absinthe, 3 dashes Peychaud’s
And the Ramos, this is an interesting one. You have to be prepared to shake the everloving shit out of your mixing tins. The payoff is a luscious, thick meringue on this dessert-like concoction. Get some gin, preferably Old Tom, an egg white, cracked ice, a few drops of orange flower water, and the juice (FRESH!) of a half a lime and a half a lemon into a shaker. Shake the shit out of it for at least a full minute. Then add a half ounce of heavy whipping cream. Shake the shit out of it for at least a minute. Strain this into a highball. Pour a few ounces of soda water back into the shaker, shake a little, and then top off the highball until meringe starts popping out of the top. If you do your job well, the emulsification is thick enough to make the top dome out quite far. This is a lot of prep but the payoff is worth it if you want something unique. Back in the day, the drink's inventor Henry Ramos would have teams of "shaker boys" shaking the drink for 12 minutes, even during Mardi Gras–they would pass the tins down the line as soon as arms were tired. During off-peak times, each bartender just had a shaker boy.
Any place worth its salt down there can make these.
P.S. I like rye
P.P.S I am now thirsty.SECOND EDIT
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I haven't heard of this, but it sounds interesting. I need to make some more grenadine… Grenadine instead of simple, and lemon AND orange juice in the whiskey sour: -
Me too, I have a bunch of bartender buddies and I'll "shoot" the shit with them and learn as I hang out.
I also have a few great books:
Stan Clisby's New Orleans Cocktails and How to Mix Em (pretty old book, a classic)
The PDT Cocktail Book
Vintage Spirits and Forgotten CocktailsThe last two are new additions, but the third one may be my favorite now. And it's spiral-bound, as all such books should be. (hard cover though)
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My pleasure. If I had to pick one it would be the one on the bottom right, though the New Orleans one is a sentimental favorite. PDT is pretty but no drink pictures. It does have a lot of knowledge beyond drinks though, etiquette and how to run a home or commercial bar.
