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expect to see a whole whole lot more drinks made with shrubs shrub posted by nancy at 5 39 pm 189 comments email this blogthis share to x share to facebook share to pinterest wednesday april 18 2018 everything you ever wanted to know about egg white cocktails i have a confession to make until a few months ago i had never made a cocktail with egg white apartment therapy had an around the world themed happy hour and i volunteered to make pisco sours for peru naturally without thinking that i might be in a little over my head fortunately my pisco sours pisco lemon simple syrup egg white angostura bitters turned out beautifully despite my lack of experience this was mostly thanks to the egg beaters eggs whites i used which despite the name do originate from actual eggs they just come in a carton not a shell which is perfect if you want to make 50 drinks at a time or you re just really lazy the egg beaters egg whites don t need a great deal of convincing to produce a nice creamy foam with traditional egg whites though you re going to have to work a little harder a few months later i went to the pegu club with ariel and she ordered a drink with egg white in it and i watched the bartender extract the egg white from an egg kind of like this and i was like i could do that at the time i was just starting to get into the blue moon cocktail so i went home and made one with an egg white and it was so good that for about two weeks i didn t drink anything else the egg white if you re wondering adds a nice creamy feel to the drink but no discernible eggy flavor that is unless you mess up on extracting the egg white and get a little yolk into your drink in which case i make no guarantees the difficultly i soon discovered of making cocktails with for real egg whites and not egg beaters was that getting a nice thick layer of foam was a lot more work the first cocktail i made the traditional way put all the ingredients in a shaker add ice shake strain into a glass i shook it for about 45 seconds which i feel is the longest you can shake a drink without it getting ridiculously watered down still the flavors felt a little weak and although the egg white gave the drink a nice mouthfeel the layer of foam that i created was unremarkable but what could i do shaking the drink longer would just dilute the flavors even more this is a blue moon cocktail made with a dry shake fortunately bartenders have developed techniques for getting around this one is called the dry shake for a dry shake you combine all the drink s ingredients in a shaker without ice and shake them for about a minute this may seem like a really long time but it s necessary to get a nice dense froth from your egg white then you add ice to the shaker shake as your normally would and strain into a glass the reverse dry shake produces a stiff dense foam then there s a third way of shaking an egg white drink that some bartenders favor called the reverse dry shake for a reverse dry shake you add all the ingredients to a shaker with the exception of the egg white then you add ice and shake as you normally would after that you strain the cocktail into a different shaker glass add the egg and shake for a minute the coupe glass in the front has an egg white cocktail shaken the traditional way on the left is the reverse dry shake drink dry shake on the right each of these three techniques produces a remarkably different drink as noted before the egg white cocktail shaken the traditional way tastes just fine but its looks aren t anything to write home about the dry shake produces a drink with a rich creamy opalescence almost like milk within a few minutes it settles into two layers foam on the top opaque creamy cocktail below the reverse dry shake produces by far the most striking drink with a layer of foam so dense you could rest a quarter on it the foam is fluffy and thick and particularly distinct from the drink below this is presumably what all those folks on instagram are doing to get that big dramatic layer of foam the only thing i don t love about the reverse dry shake cocktail is the experience of drinking it which feels almost like drinking a normal blue moon through a nest of foam so unless i m trying to impress people on the gram i ll stick to making my cocktails with the plain old dry shake technique but don t let that keep you from trying them all here are three ways to make a classic blue moon cocktail with egg the blue moon is a sort of cousin to the aviation another favorite drink of mine although the blue moon is a bit more violette forward which i don t mind at all but one difficulty of all the shaking and re shaking is the fact that if you shake violette too much it turns from a nice pretty purple into an unappealing shade of grey this helps explain why a good aviation cocktail is a bluish grey rather than bright purple this is why in the drinks that call for double shaking i recommend adding the violette on the second pass it s also why when you look at the photo of the three drinks together you ll see that besides having different densities of foam they re also all slightly different colors science is fun it s also delicious blue moon cocktail traditional shake 2 oz gin 1 2 oz creme de violette you can also use creme yvette 1 2 oz fresh squeezed lemon juice combine all ingredients in a shaker add ice and shake for 45 seconds or a minute if you re really comitted and then strain into a glass blue moon cocktail dry shake same ingredients as before add all the ingredients except the violette to a cocktail shaker and shake for a full minute then add the ice and violette to the shaker and shake as you normally would strain into a glass blue moon cocktail reverse dry shake add the gin and lemon juice to a shaker add ice shake and strain into another cocktail shaker then add the violette and the egg white and shake sans ice for another minute posted by nancy at 2 47 pm 382 comments email this blogthis share to x share to facebook share to pinterest sunday march 25 2018 the whiskey hot and sour a good whiskey sour is like an old friend even when you haven t had one in a while it welcomes you with open arms there s something about that combination of the sour and the sweet and the kick from the alcohol that gets me every time so when i picked up a bottle of spicy maple syrup at the farmers market i already had a good idea of what i was going to do with it the deep mountain maple farm is located just outside of west glover vermont a little town about half an hour from the canadian border on the day i found them at the union square farmers market they had a maple syrup infused with hot peppers perfect for adding a little extra something to a whiskey sour this one is bright and boozy exactly as you like it with just a hint of heat whiskey hot and sour 2 oz rittenhouse rye 100 proof whiskey 1 oz fresh squeezed lemon juice 2 tsp deep mountain farms hot pepper maple syrup add all ingredients in a cocktail shaker add ice shake and strain into a glass drink deeply and dream of summer posted by nancy at 7 51 pm 96 comments email this blogthis share to x share to facebook share to pinterest thursday january 18 2018 here s a little something to keep you warm eight years ago i visited new york for the first time and the first bar i ever went to in the city was a little underground cocktail joint called pdt the first drink i ordered there was something so weird and exotic i could barely wrap my mind around it an old fashioned made with bacon infused bourbon yes you read that right bacon here i am circa 2010 enjoying a bacon old fashioned and some tater tots the benton s old fashioned made with orange maple syrup bitters and bacon infused bourbon is a really interesting drink and it s not just gimmicky it actually tastes good drinking meat seems fairly horrifying but somehow the addition of bacon gives the old fashioned a smokiness and robustness you never knew it needed the benton s is a staple of the pdt cocktail menu and it s one of their most ordered drinks while hunkered down during our recent cyclone i had the idea to make some bacon infused bourbon and then i had the idea to turn the benton s old fashioned into a hot toddy because it is punishingly cold outside and why not i was a bit worried that bacon in a hot drink would just be incredibly strange but i shouldn t have been my bacon hot toddy was only a little odd a pleasantly surprising kind of odd it s warm and full with a subtle smokiness that resolves itself into a round sweetness this weird little toddy is the perfect sort of thing for drinking around a campfire or just in your tiny apartment when the weather outside gets to be too damn much benton s hot toddy 1 5 oz or more i don t know your life of bacon infused bourbon 1 teaspoon maple syrup grade b preferred 1 cinnamon stick 1 whole anise star 5 whole cloves slice of orange combine the bourbon maple syrup and spices in a mug or heat proof snifter add the boiling water squeeze the orange slice but not too much or it ll get all pulpy and drop it in this toddy recipe as ever is adapted from art of the bar a cocktail book i never get tired of posted by nancy at 10 38 pm 27 comments email this blogthis share to x share to facebook share to pinterest sunday december 31 2017 the pear apparent those of you who know me know that i am not much of a cook but still i take a lot of inspiration from the culinary world some people i imagine have a sixth sense for flavor pairings but i am always looking for clues i had been wanting to make a pear cocktail because i have a weird affinity for pear brandy and at the farmer s market i spotted a pear butter flavored with almond and cardamom which was all the inspiration i needed to get started i knew that pear and bourbon were a good match thanks to this pear old fashioned i made years ago from danny meyer s mix shake stir so you have bourbon and pear brandy or eau de vie a liquor distilled from pears and also orgeat an almond syrup frequently seen in tiki drinks and cardamom bitters and a bit of lime it all comes together beautifully as if all these flavors were meant to be together which of course they were the pear apparent 1 oz bourbon 1 oz pear eau de vie neversink spirits pear brandy which is distilled in new york from new york pears is a really beautiful option 75 oz fresh lime juice 2 tsp orgeat 2 dashes cardamom bitters combine all the ingredients in a shaker with ice and shake and strain into a glass garnish with a slice of pear and a cinnamon stick if you re feeling fancy or just drink it down posted by nancy at 2 44 pm 10 comments email this blogthis share to x share to facebook share to pinterest labels bourbon eau de vie local originals pear friday november 24 2017 i m back with beets hi everyone it s been a while sometimes life happens to you and then you don t update your blog in three years i ve been busy making the move from texas to new york and creating lots of great content for apartment therapy but it s good to be back last saturday i wandered around the farmers market looking for something to liquify and i had that feeling of pleasure and deep rightness that you get when returning to something that you really love i bypassed lots of decorative gourds and settled on some beets because i remembered having seen a beet cocktail once in a book of seasonal drinks and because i didn t feel like juicing a pumpkin juicing beets it turns out is quite an ordeal the pumpkin might ve been easier right away i cut into my beets and was horrified to discover that they were not bright pink on the inside but rather pink and white striped i began to panic thinking i had accidentally bought radishes a little research revealed that my beets were actually chioggia beets an heirloom variety from italy sources vary as to whether chioggia beets taste the same as other beets or a little bit sweeter i had nothing to compare them to having never eaten raw beets before and i thought they tasted like a carrot that s been rolled in dirt cooked beets of course are much sweeter but i couldn t help thinking that that earthy rooty flavor would be a nice match for something else that s a little earthy and vegetal tequila pair raw beet juice with tequila lime and ginger liqueur and you get all the brightness of a margarita but with a touch of dirt like the raw rich smell of a chilly winter hike beet it 1 5 oz beet juice 1 5 oz tequila 3 4 domaine de canton ginger liqueur 3 4 oz fresh squeezed lime juice combine all the ingredients in a shaker with ice shake and strain into a glass if you re using homemade beet juice you ll definitely want to double strain this one to remove any lingering beet gunk after considering many puns about beets i went for the most obvious have other suggestions leave them for me in the comments a note about juicing beets this is totally possible even if you don t have a juicer it s just a complete pain in the ass first you wash the beets and then chop them up into little cubes place the cubes in a blender and add enough water to get to a consistency that s a little slushier than what you d expect from a smoothie then run this unholy mixture though a strainer pressing with a spatula like so to make sure you get all the juice out you will have to periodically discard the spent beet gunk to make sure your strainer doesn t get clogged voila fresh beet juice your kitchen is now a disaster you could also buy beet juice from the supermarket and that would probably be ok posted by nancy at 9 59 pm 6 comments email this blogthis share to x share to facebook share to pinterest labels beets ginger local margarita originals tequila saturday july 5 2014 disturbing movie inspires delicious drink did you ever watch the original willy wonka as a kid i did and i was terrified of course there s plenty to be creeped out by in a movie about a vindictive candymaker who preys on misbehaving children but the one scene that really gave me the willies was the one where violet beauregarde turns into a giant blueberry that my friends is the stuff of nightmares and also it turns out delicious cocktails because somewhere along the line i had the idea to make a cocktail in honor of poor violet with creme de violette and of course blueberries and as luck would have it blueberries and violet are actually really really good together i started out mixing the blueberries and violette with rum but i didn t quite like how that turned out so i switched to gin which was better and a natural choice because gin and floral flavors are always a good pair and then i tried it with cointreau which was a bit much and sugar syrup which was a bit eh and then with maraschino which was just right it was only after i d done all this work that i suddenly realized wait this is just an aviation with blueberries in it oh well is pretty good the violet beauregarde cocktail 2 oz gin i used nolet silver which pairs really beautifully with floral flavors 75 lemon juice 5 creme de viole...