egg white

MxMo: Wildfire

*warning: If you or a loved one is suffering from ‘Game of Thrones’ withdrawal at this time time, please consult my creepy hand, which has been held firmly in the air, waiting to give you the most excellent high 5. Also, you are a nerd. And I love you.

That time of the month y’all. Nope. Gotta’ re-do that horrible intro. Fuck it. Mixology Monday is here again, this time hosted by the ever mysterious and always entertaining Muse of Doom of Feu de Vie. A few words to set the mood:

Find and/or develop a recipe that incorporates Fire.

You don’t have to go full Blue Blazer, not nearly — heck, you could go full Fireball Whiskey! (orFire Rock Pale Ale, etc..) You could riff on the Old Flame or come up with an inventive name of your own. You could even use a good firewater or burned wine. (and if you’re grilling fruit, save some for me, will ya?)

In essence, bring the heat! Bring the Fire! Bring your inspiration!

I gotta admit it, you guys. I had no clue as to how to incorporate fire. I mean, that’s not even an ingredient, that’s a freaking element for crying out loud! So I cried for a while and considered making a molotov (a real one with Alize or something amazing) and just having a photo shoot with it, cause you know they look bad-ass but I refrained and here we are.

wild_w

 

So yeah, green fire from Game of Thrones lore. That’s basically the whole premise of this here craft cocktail. Oh what’s that? where’s the green fire? Funny you should ask that, friend. In short: That’s just not gonna happen in an edible way tonight. Booze burns a lovely blue, regardless of the color of the actual liquor. Here I’ve set some absinthe with a bright green hue on fire but mainly because a) it’s 110 proof and that stuff will basically burn a hole in you anyway. b) as I mentioned, this specific brand has a rad color. c) it pairs well with the flavors in the drink which yeah, I guess is important if I’m writing up a recipe around it.

In looking for a drink that had some element of green liquor on fire, I found the “Old Flame” from the excellent PDT cocktail book which I then used as a guide moving forward. Here we subbed the gin for pisco, the Chartreuse for Strega and added some absinthe which FYI, pairs great with pineapple. Fresh pineapple. Not that shit out of a Dole can. You’ve been warned.

crafting:

1 1/2 oz Porton Pisco
1/2 oz Strega
1 barspoon of Bitter Truth Creme de Violette*
1/4 oz Absente
1/2 oz lemon juice
1 oz fresh pineapple juice
egg white

Dry shake (no ice) the pisco, strega, lemon, pineapple and egg white.
Add ice and the barspoon of creme de violette.
Shake some more and strain into a coupe. Almost there…
PRO tip: when using matches, wait until the sulfur has burned off before you use it.
Light the 1/4 oz absente in a jigger and slowly float/pour it over the top (as seen above).

[ Enjoy ]

Hey That’s My Bike

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So…Easter happened. Yeah. That was fun? It’s a weird holiday; Especially if you don’t have kids and aren’t (“and arent?” what fucking language is this blog in?) religious (unless you count religiously day drinking on Easter Sunday). So for me it was making brunch-y egg drinks for my fiance and me while hearing our neighbor’s kids scream their lungs out looking for Easter eggs while high on chocolate bunnies and Cadbury eggs.

Fun fact: When I was a kid, the only egg hunts I was involved in during Easter involved hard boiled eggs EXCLUSIVELY. After finding these motherf*ckers, I was then expected to eat them. So many eggs. So many. WHY WAS I SO GOOD AT FINDING THEM?! Back to the booze…

This drink is a mix between a pisco sour and a Ramos gin fizz. I don’t have it in me to ever add cream into a cocktail, as delicious as it may sound, so instead I’ll add any other random shit I can throw at it. I reused some of my leftover lemongrass / palm sugar syrup which was really nice here but it probably tastes the same with regular simple to be fair. Just be warned, we were surprised at how easy we were downing these. Way past brunch. Unless brunch is still going on @ around 10pm…

 

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Gin
Lillet Blanc
Bitters
Lime juice
Cucumber juice
Simple syrup
Egg white

In this case, I used Bitterman’s Boston Bittahs because the chamomile and citrus in it compliments the rest of the flavors, but I’m certain a 1 to 1 of orange and angostura bitters would work nice too.

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2 parts Hendrick’s gin
1/2 part Lillet Blanc
1/2 part blended/muddled cucumber juice
1/2 part lime juice
1/2 part lemongrass / palm sugar syrup (remnants from last week’s post)
2 eye droppers of Bitterman’s Boston Bittahs
1 egg white

Add the gin, lillet, bitters, juices and syrup to one part of your shaker.
Crack the egg and pour the egg white in the other half, so that you can clear out any shell if needed or in case you were to dump the yolk.
Pour one into the other and give it a dry shake for about 15-20 seconds (What’s a dry shake? It’s the best way to homogenize that egg and start getting that aerated, silky texture that you’re gonna want. All without diluting with water).
Pop the seal, add your ice and go to town on it again as usual.

strain into a coupe or rocks glass*.
*Honestly I did this drink a few times on Easter and I poured it into a different type of glass each time. So just do whatever feels right to you.

No need to double strain here. You’d be robbing yourself of that frothy egg mixture.
Garnish with a dehydrated lime wheel and some thin slices of English cucumber.
[ Enjoy ]

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