This may be my second favorite cocktail but I do not think I have ever admitted that to anyone except my best drinking friend Eric Farrell. We had stayed up all night after Saturday's bar service and went for breakfast and I enjoyed this very cocktail at nine in the morning on a Sunday (sugar rim and all) garnished . . .
Like it's 1849
If you master the whiskey sour but your guest wants something with a little more flavor toss in some honey and make it the same way. This is technically a modern classic as it only shows up in recent cocktail history and T.J. Siegal of Milk and Honey of New York (currently closed) gets the credits. I have not checked his . . .
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 . . .
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 . . .
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 . . .
The Lido Deck
A weird summer slammer original of mine. First seen the Whistler in Chicago. The patio go-ers loved these kind of drinks. Slightly funky, full of booze, and salty. Margarita knockoff
In a cobbler shaker:
30 ml Combier
20 ml Batavia Arrack
15 ml Yellow Chartreuse
15 ml Lime . . .
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 . . .