You know what eggs are. In cocktails, eggs are used for their foaming properties, giving the drink a rich and creamy texture. The eggs proteins form a 'net' that traps air and liquid extremely well; for this reason, drinks that contain eggs are shaken. They are also used for egg washing, a type of booze washing. Some cocktails use only the egg white (fizzes) and some use the whole egg or only the yolk (flips). There are common non-egg substitutes out there, check out insta-foam
This syrup swaps in golden-hued demerara or turbinado sugar as opposed to processed/bleached white sugar. This gives a deeper, almost caramel-like flavor with a funky molasses nose popular in tropical drinks. We always use 1:1 syrup unless otherwise noted in the recipe itself.
A rum aged in charred oak barrels that lend their color to the rum. If a recipe calls for this rum it is likely refuring to a darker colored rum with a rich and strong yet smooth flavor. Common varieties come from Jamaica and Haiti.
The seed from an evergreen tree, used as a grated garnish in many cocktails. A must for egg-nog and egg-nog like drinks. In sufficent amounts it gives a numbing sensation.
Add the ingredients to a drink mixer tin and dry flash without ice for 10 seconds. Fill with 12 oz ice and 4 to 6 agitator cubes. Flash blend and double-strain into a chilled coupe. Or, dry-shake all ingredients, without ice, then shake again with ice and strain into a coupe. Top with grated nutmeg.
#blend #straight #shake
The original tavern flip of rum and beer gradually evolved. Egg was added, and then beer dropped altogether from the mix. This recipe comes from How to Mix Drinks, or the Bon-Vivant’s Companion.
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