Egg

Robert over at Off the Presses has a piece, actually a couple, on the rise of New York Egg Creams, which is more a rebirth than a rise. The interesting part is that the vast majority of people think the Egg Cream was invented in New York around 1920 but that’s probably not the case. And as I type that I realize… [Continue]

Raw eggs are not all the rage these days, unless of course you are a chicken farmer, or an avid fan of cocktails. In many classic cocktails, eggs were an important part of the recipe, providing unmatched texture and mouth feel. Some of the best know cocktails that… [Continue]

‘Tis the season to drink the egg and cream concoction called eggnog. And what better way to make a batch, because everyone should, than to look back at old newspaper articles and find a centuries old recipe to sample from, like White House Eggnog and a British Hotpot which incorporates ale and gin. Now if eggnog isn’t your thing, there are some punch recipes in this newspaper article… [Continue]

Most drinks classified as fizzes are pretty straight forward. They usually contain a spirit, club soda, some citrus juice and sugar. They are served in a highball glass with lots of ice and garnished with a lemon or lime wedge. They are a simple classic summer refresher. But once you introduce… [Continue]

Few people know the difference between these two drink because they both contain gin, lemon and soda water. Some people throw the Gin Rickey into the equation to make things even more confusing. Just for the record, Gin Rickey's use… [Continue]