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Iron Heart Fall/Winter 2025 Collection Preview - Now Live

Hard Drinkers, Lets Drink Hard (Spirits, Liquors and Cocktails)

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  • T
    trail and arrow
    Joined: 7 Jul 2013

    Whisky Sour with Egg White

    last edited by 24 Jan 2014, 20:40 1 Reply Last reply Reply Quote 0
    • O
      ohighyo
      Joined: 5 Apr 2013

      That's different

      Slipping gradually into senility

      last edited by 24 Jan 2014, 22:15 1 Reply Last reply Reply Quote 0
      • M
        mclaincausey
        見習いボス
        Joined: 12 Apr 2013

        Not really, that's a classic cocktail, very old school. I make em myself. The egg whites emulsify it, it's pretty cool

        Think it, be it.

        last edited by 24 Jan 2014, 22:17 1 Reply Last reply Reply Quote 0
        • O
          ohighyo
          Joined: 5 Apr 2013

          I'm not into crazy drinks that much. I drink makers and lagunitas IPA 95% of the time.

          Slipping gradually into senility

          last edited by 24 Jan 2014, 22:24 1 Reply Last reply Reply Quote 0
          • S
            seawolf
            Mod Squad
            Joined: 28 Oct 2011

            Is there a better sounding name than Whiskey Sour with Egg White?

            “Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman

            @zeebeeleather

            last edited by 24 Jan 2014, 23:12 1 Reply Last reply Reply Quote 0
            • M
              mclaincausey
              見習いボス
              Joined: 12 Apr 2013

              This one is good. Whiskey, Lemon, egg, shake. Optional bitters. I did a brandy egg sour the other night, magnificent.

              Think it, be it.

              last edited by 25 Jan 2014, 01:12 1 Reply Last reply Reply Quote 0
              • S
                seawolf
                Mod Squad
                Joined: 28 Oct 2011

                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.

                “Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman

                @zeebeeleather

                last edited by 25 Jan 2014, 05:36 1 Reply Last reply Reply Quote 0
                • M
                  mclaincausey
                  見習いボス
                  Joined: 12 Apr 2013

                  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.

                  Think it, be it.

                  last edited by 25 Jan 2014, 05:53 1 Reply Last reply Reply Quote 0
                  • S
                    seawolf
                    Mod Squad
                    Joined: 28 Oct 2011

                    Shake with ice or without?

                    “Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman

                    @zeebeeleather

                    last edited by 25 Jan 2014, 13:20 1 Reply Last reply Reply Quote 0
                    • M
                      mclaincausey
                      見習いボス
                      Joined: 12 Apr 2013

                      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.

                      Think it, be it.

                      last edited by 25 Jan 2014, 15:26 1 Reply Last reply Reply Quote 0
                      • T
                        tmg
                        Joined: 10 Sept 2010

                        Like the sound of that, may try it tonight!

                        last edited by 25 Jan 2014, 17:33 1 Reply Last reply Reply Quote 0
                        • S
                          sabergirl
                          見習いボス
                          Joined: 4 Oct 2013

                          Correct me if I'm wrong, but isn't it pretty typical for cocktails shaken with an egg-white to be called a "fizz"?  Whatever they're called–-they're delicious.

                          last edited by 25 Jan 2014, 17:45 1 Reply Last reply Reply Quote 0
                          • M
                            mclaincausey
                            見習いボス
                            Joined: 12 Apr 2013

                            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 🙂 :
                            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:

                            http://en.wikipedia.org/wiki/Ward_8

                            Think it, be it.

                            last edited by 25 Jan 2014, 17:55 1 Reply Last reply Reply Quote 0
                            • S
                              sabergirl
                              見習いボス
                              Joined: 4 Oct 2013

                              Aha!! Great info. Thanks. I worked as a bartender for five years in SF, but it was a shot and beer type place, so the cocktails in my arsenal are really limited to the simple and classic. I always love learning more about booze!

                              last edited by 25 Jan 2014, 18:02 1 Reply Last reply Reply Quote 0
                              • M
                                mclaincausey
                                見習いボス
                                Joined: 12 Apr 2013

                                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 Cocktails

                                The 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)

                                Think it, be it.

                                last edited by 25 Jan 2014, 18:05 1 Reply Last reply Reply Quote 0
                                • S
                                  sabergirl
                                  見習いボス
                                  Joined: 4 Oct 2013

                                  I'd love to see photos and/or publishing info about those.  Maybe you posted in the books thread and I'm too lazy to find 'em…

                                  last edited by 25 Jan 2014, 18:46 1 Reply Last reply Reply Quote 0
                                  • M
                                    mclaincausey
                                    見習いボス
                                    Joined: 12 Apr 2013

                                    Think it, be it.

                                    last edited by 25 Jan 2014, 19:18 1 Reply Last reply Reply Quote 0
                                    • S
                                      sabergirl
                                      見習いボス
                                      Joined: 4 Oct 2013

                                      Sweet!  Thanks.

                                      last edited by 25 Jan 2014, 19:23 1 Reply Last reply Reply Quote 0
                                      • M
                                        mclaincausey
                                        見習いボス
                                        Joined: 12 Apr 2013

                                        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.

                                        Think it, be it.

                                        last edited by 25 Jan 2014, 19:25 1 Reply Last reply Reply Quote 0
                                        • F
                                          FOXY
                                          Joined: 14 Mar 2011

                                          Funny that you mention Jim Meehan's PDT book - I work with with the German version a little bit - even got a drink from my favourite bar at home (Victoria Bar, Berlin).

                                          Certainly not a beginners book with easy cocktails. Leans heavily towards the bourbon side of whisk(e)y, but that comes with the terrain.
                                          Interesting cocktails with a lot of attention to very good ingredients!

                                          Here in Moscow I like to experiment with the bar woman at my local bar: I bring a bottle of whatever appears to be interesting or new (gin, whisky, absinthe, amaro, vermouth, bitter) and we work out new versions and combinations - not everything works…
                                          (She won last year's Bacardi Legacy Award - I think the first woman to do so.)

                                          Sent from my iPad using Tapatalk HD

                                          last edited by 26 Jan 2014, 16:34 1 Reply Last reply Reply Quote 0
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