Returned 10 result(s) for "Egg White"; page 1 of 1.
The Amaretto Sour is a highly requested cocktail made in a variation of ways; our way is the Jeffrey Morgenthaler design.
This cocktail is also documented in the 1931 publication Old Waldorf Bar Days by Albert Stevens Crockett (page 127). In this publication, the cocktail was designed as a rum-based recipe with a bit of grenadine.
The original Gin Fizz recipe was published in 1862 by Jerry Thomas, The Bartender’s Guide: How To Mix Drinks. Similar to that of a Gin Fix but with less ice and more fizz (carbonation).
Apparently this 1870's cocktail was first called the Continental Sour and eventually Southern Whiskey Sour before finally being dubbed the New York Sour.
A cocktail design of Peruvian origin, often seen in Chili, Peru and other South American countries. Like most core spirits, even a Pisco needs a sour design.
The "fizz" has existed since 1887 when Jerry Thomas penned his fizz recipes; one can technically turn anything into a fizz, even sloe berry gin, so here you go...a recipe dating to the 1880's with a spirit that matches it in age.
The history behind this dates back to the first category of 'sour' and has been modified a bit to be more interesting and fun. This fits more of a "Boston Sour" (whiskey sour with egg white) but with Tequila and sugar/citrus/bitters that pair against the flavor of tequila.
Lightly dry citrus meets agave with cinnamon spice, cacao and lingering tequila.
The whiskey sour, a basic sour cocktail ratio with your favorite whiskey, could also be considered a 'Boston Sour' with the inclusion of egg white.
This drink’s origin lands somewhere between 1919 and 1930 and has a few folks crediting themselves with its creation. Harry McElhone lays claim to its initial invention at London’s Ciro Club in 1919 while Harry Craddock documented it in his 1930’s Savoy Cocktail Book from the American Bar in London.
Great fireside cocktail for the colder months of the season, or perhaps even around a campfire in spring?