Ben Sandrof (winner of the 2008 St. Germain mixology contest)
2 oz Beefeater gin
1/2 oz fresh lime juice
1/2 oz fresh lemon juice
1/2 oz simple syrup
1 oz St. Germain
3 drops orange blossom water
1 1/2 oz heavy cream
1 fresh raw egg white
1 oz soda water
Method: Shake all ingredients for 10-12 minutes and pour into a collins glass. Top with soda water. Garnish with orange oil.
"Lauren Clark takes readers on a supremely sudsy tour of New England ales, lagers, pilsners, and porters. This is the New England the Puritans warned everybody about, but few have chronicled."
– Wayne Curtis, And a Bottle of Rum: A History of the New World in 10 Cocktails
Drink sites
For club kids
Friends
Tom Schlesinger-Guidelli (invented for Roaring Twenties party at Boston Athenaeum)
1 1/2 oz London dry gin
3/4 oz simple syrup
3/4 oz fresh lime and grapefruit juice (equal parts)
1/4 oz green Chartreuse
Shake ingredients over ice, strain into a champagne glass and top with bubbly and a small mint leaf.
June 5th, 2009 at 11:56 am
10 – 12 minutes! christ, what if a whole table ordered these?
June 5th, 2009 at 12:57 pm
Then there would be a whole lot of shaking going on.
June 16th, 2009 at 6:02 pm
Even though I used to do the stout and raw egg for breakfast thing (okay, for three days, 25 years ago) I still get the gallopin’ heebeegeebees with the raw egg in my drink. Can you help with this? An exploration of odd drink ingredients and why they’re safe (or not) perhaps?
June 18th, 2009 at 10:12 am
Butch, all I can say is taste an egg drink–start with one using just the white, which will make you understand that it’s all about a meringue-like texture. My advice: go to a bar that specializes in classic cocktails, and order a Pisco Sour. You’ll take one sip and go, ‘Oh, I get it.’ As for safety, check out Drink Dogma’s treatise on egg cocktails: http://drinkdogma.com/a-treatise-on-egg-cocktails/. The key thing to remember is that the egg is being mixed with a powerful disinfectant (booze).