Apr 25, 2014 in books, cocktails, citrus, cocktail, cream, egg, egg white, epicurious, friday cocktail hour, gin. Read the original on: Michael Ruhlman
Iâll be doing a couple cocktails featuring the egg as this is the month of Egg, my new book exploring the worldâs most versatile ingredient. The stuff of life. Seriously. Weâre lucky each time we eat one (unless youâre Paul Newman playing Cool Hand Luke). Weâre luckier still every time we drink one! They are great in cocktails. Last week I featured the whiskey sour. A favorite of my Grandma Spamer, who would have been 97 today. Though by the time I saw her drink them, they were made with frozen lime concentrate or some such, and certainly no egg white. And frankly a sour doesnât have to have an egg white. Oh, but add an egg white and they become substantial. They are more satisfying on every level, with real body to carry that Read On »
Read the original on: Michael Ruhlman
I write about food, cooking, recipes and technique, because the world is better when we cook for ourselves.