Bullets and grenades was what I was thinking when I whipped up this cocktail. As samples arrive on my desk, they sometimes gather into little groups. The Bulleit Bourbon and Zwack bitters were hanging out, which looked like they were plotting a coup or something. For those in the dark, Zwack is a Hungarian company that makes a range of bitters and sells them in bottles that resemble an M67 hand grenade. The Bulleit should speak […]
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 Trader Vic into the equation, all sorts of things can happen to a basic fizz. In this case, a Trader Vic Rum Fizz is […]
’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 including “A Famous Xmas Punch” which have neither […]
Raw eggs are all the rage these days if you are an avid fan of cocktails. In many classic cocktails, eggs were an important part of the recipe, providing unmatched texture and mouthfeel. Some of the best know cocktails that use eggs are flips, sours and eggnog. Without the egg, these drinks are a mere shell of the original recipe. But bringing back the raw egg, by convincing a bar or restaurant owner that the […]
On any given day, if I were offered a properly made Ramos Gin Fizz I would never turn it down. This is a drink with a long history, dating back to 1888 and a unique taste and consistency that is hard to find in almost any other drink. The trick to the Ramos Gin Fizz is creating a stable foam, using egg white and cream. Once you’ve mastered that, then the rest is easy. The […]
The New York egg cream started its life at the soda fountain in the 1870s and contained both egg and cream, which is much different than today.