Most average drinker’s aren’t used to eggs being involved in their cocktails, however any true cocktail aficionado will tell you, if there ain’t no egg white in your sour… it aint right! I love any use of eggs in my cocktails. There are basicaly four categories of cocktails that use eggs: sours, fizzes, flips and … Continue reading
I’d been wanting to try to make a cocktail foam for some time, especially with how amazing the St Germain foam was on Matthew Biancaniello’s cocktail Last Tango in Modena. With how successful the coffee infused Cynar has been I thought that is would make an awesome foam… and it DID! Foam- 1 cup … Continue reading
After some thought, I thought what better format to get the idea of the Thai Iced tea cocktail across than as a Ramos Gin Fizz, in my opinion the king of cocktails, hence the convent play on words, fitting the Thai theme. In place of heavy cream, working with the Thai theme, I used coconut … Continue reading
The Bourbon Sour is a personal favorite of mine (always with egg white of course). I used Redemption High Rye Bourbon when making this. Taking a tip from the book of Matthew Biancaniello of The Library Bar at The Roosevelt Hotel, I like to use Agave as a sweetener rather than simple syrup. My favorite … Continue reading
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