Makes 4 Servings The double-shake method is key to this cocktail’s texture. The first round is to break up the egg white; the second is to chill and froth the drink. INGREDIENTS ½ cup sugar 4 large egg whites*, separated individually 8 ounces rye whiskey 4 ounces fresh lemon juice Pernod or absinthe (for serving) […]
It’s true, kids: If you don’t use it, you lose it. The ability to touch your toes, youthful optimism and manageable hangovers all wane with the passing of each season. So does citrus. Though available year-round, lemons, limes, and the like are just as seasonal as any other fruit, and the cold-weather window to the […]
In Florence’s Café Casoni, Count Camillo Negroni created the Negroni. That was in 1920. Today, it’s a bartender’s favorite plaything, with ingredients swapped for everything from mezcal to sherry.
Originally published in Bloomberg.com Martinis are the biggest thing in cocktails. That’s why they’re shrinking. Having quietly become fixtures at bar industry events, baby martinis—“’tinis” in bar world lingo—are sweeping into top bars. Among the most striking reason for today’s teeny martini: Even the drink’s most ardent fans think today’s martinis are too big. “About 10 […]
