Monday, December 3, 2012


The name of this drink, Cominciare pronounced co-min-cia-re, is the Italian verb for to begin, or to commence. I chose this name because I feel like this drink is perfect to kick off any occasion. After all I’m using Aperol, which is one of my all time favorite Italian aperitifs, and there’s no better way to begin than with a good aperitif. I was also toying around recently, as a normally would, and I realized that grapefruit is the one citrus mainstay that I don’t mess with too much. Well I decided that needed to change, and I’m glad I did.  For one grapefruit is just plain awesome it really has an incredible balance of sweetness and that wonderful citrus tart. Secondly you don’t need thirty of them to make a handful of drink. Six of them will most likely get the job done for you. So once I made these miraculous discoveries about grapefruit it was only a matter of time before I found what worked well with it. Of course I stuck with gin, why wouldn’t I, it makes way too much sense not to. I’m using Beefeater’s 24 but use any good floral gin i.e. Broker’s, or even Plymouth will work here. I haven’t tried the “Juniper Bomb” gins like Tanqueray, but if that's what you have and it's what you like give it a try and let me know how it is. After the gin, grapefruit and Aperol, I threw in a little more citrus, a little more sweetness and some bitters.

Here’s What You’ll Need

1 ¾ oz Gin (Like I said I use Beefeater's 24)
¾ oz Aperol (You should be able to find this most places, if not those places you’re looking to find it in may not be worth shopping in)
1 oz Fresh Squeezed Grapefruit Juice
1 oz Fresh Squeezed Lime Juice
½ oz Simple Syrup 1:1
1 Dash Fee Brothers Gin Barrel Aged Orange Bitters
1 Dash Fee Brothers Grapefruit Bitters
Also Regan’s No. 6 Orange Bitters would work really well, and Angostura Orange Bitters.

Combine all the ingredients in an ice filled cocktail shaker and shake hard for about 10-15 seconds. Double strain into an ice filled Double Old Fashioned glass and garnish with a grapefruit wedge.

You’re going to get some really great flavors with this drink, first you’ll get that really great citrus flavor and aroma then you’ll taste a subtle sweetness. The finish on the drink is a really great herbal flavor that cleans your pallet and leaves you feeling refreshed. I hope you enjoy it as much as I do, and as always please subscribe to the blog and leave a comment to let me know what you think. 

Friday, November 23, 2012

Burnt Scotsman

From Scotland With Love

I put this drink together here recently and it was one of those drinks that just kind of came to me out of the blue. I wasn’t sure if it would work but when I ended up just giving it a try it was one of those instant winners. I literally tried making it one time, and that one time was all it needed.  I’ve named it the Burnt Scotsman because all the main ingredients in it have their origin in Scotland. I recently picked up a new gin that’s distilled in Scotland called Edinburgh Gin. I figured hey one of my all time favorite gins is also distilled in Scotland and of course that's Hendrick’s, so this can’t be bad. Well I was right, it’s not bad in fact it’s amazing. What they’ve done with this gin that’s unique is they've distilled the gin with not only the usual suspects like juniper berries, and citrus peel, but also with pine and milk thistle. It’s really a well-balanced and crisp gin that you could sip on if you so choose. The other Scottish wonders here are Drambuie, and of course what’s more Scottish that Scotch. As you may know Drambuie has a great sweetness that comes from the honey used in the distilling process, and the Scotch I’ve chosen is Laphroaig. The Laphroaig is what really gives this drink its name, if you have never had Laphroaig Scotch you really need to try it and do so as soon as possible. It has an absolutely mind blowing smoke flavor and you can almost taste the ocean from the Isle of Islay in Scotland, that’s the tangy peat flavors coming through. I really think that you’ll fall in love with this drink and it’s deep complex flavors that work really well together.

Here’s what you’ll need

1 oz Edinburgh Gin
½ oz Laphroaig Scotch Whisky
½ oz Drambuie
1 oz Fresh Squeezed Lemon Juice
½ oz Simple Syrup
2 Dashes Fee Brother’s Gin Barrel Aged Orange Bitters
1 Dash Fee Brother’s West Indian Orange Bitters

What To Do

Combine all the ingredients into an ice fill cocktail shaker and shake hard for 10 seconds. Then double strain into a chilled cocktail coupe. Float a thin lemon wheel on top for garnish and serve as soon as possible. 

Friday, November 9, 2012

Julio Gone Green

Ok, again I know it's been a little while but you understand by now. I made a new drink and I really think you'll like it. I've really been trying to see what ingredients work well together and pushing the envelope as far as what combination of things I can use and make them work well together. This time I really knocked it out of the park. What I've done here is use cucumber, cilantro and habanero together with the great citrus flavors of orange, lemon, lime and grapefruit. And if those flavors alone don't scream "USE TEQUILA" I don't know what does. This drink is a perfect unison of sweet, savory, and spice. Give it a try and as always play with it and see what you get, and please don't forget to let me know.

What You'll Need

11/2 oz Don Julio Blanco Tequila
3/4 oz Cointreau
1/2-3/4 oz Habanero Simple Syrup (depends how spicy you want it)
Good Pinch of Fresh Cilantro (about 3-5 sprigs, play with this as well I tend to like a little more)
2 Slices of Fresh Cucumber (go a little thinker on these)
1/2 oz Fresh Squeezed Lemon Juice
1/2 oz Fresh Squeezed Lime Juice
2-4 dashes Fee Brother's Grapefruit Bitters

How To Make It

Start by combining the fresh cucumber, cilantro, lemon juice, lime juice and bitters in an empty cocktail shaker. Muddle those ingredients together, but remember you're not making a paste here you're just releasing oils and some of the juices. Once you've muddled them together add the tequila, Cointreau, and Habanero S.S. Add the good ice and give it a good shake. You really want everything very well incorporated in this one plus you'll get a great color in the finished product. Put some of the good ice in a well chilled Collins glass and double strain your drink right into it. Top the drink off with the CO2 and you're almost done. Remember if it looks good chances are it will be good. Garnish with a thin slice of cucumber and a sprig of cilantro. Now the most important part, drink it and enjoy every sip you take.

This one goes well with just about any Mexican, Southwest style meal you can think of. I think it's best with some fish tacos. See Tyler Florence's Ultimate Fish Tacos. OMG!!! Enough said.
You can't say that doesn't look amazing.

That's the color you're looking for. The greener the better here.

Thursday, August 2, 2012

Bienaimé Bubbly

Ok, I’m admitting it I need help with this one. I’ve put together this really great drink, it’s super refreshing and has an amazing citrus flavor. I use honey simple syrup that gives it a balance between the tart and sweet. I’ve also used both Littet Blanc and Dubonnet Rouge both are great and both have a key ingredient in common, quinine. I also like to top this drink off with a little Fever Tree Tonic Water, which also has quinine. So I hope you see the common denominator here, I really enjoy that quinine flavor, a little tart, a little sweet and a perfect acidity. So you might be asking yourself , “Then what in the world does he need help with?”  I don’t have a name for it, I don’t even know where to start. So I’m turning to my readers. I’m going to open this post up as a little competition, post your suggestions for a name for this drink and I’ll choose the one I like the best. Just drop your email address inside your post and the winner will get an appropriate prize.  By appropriate I mean a brand new hawthorn strainer and jigger by OXO.

Here’s the drink, make it, try it and come up with a name for it.

1 oz Bombay Sapphire Gin
¾ oz Fresh Squeezed Lemon Juice
½ oz Lillet Blanc
½ oz Dubonnet Rouge
½ oz Honey Simple Syrup*
Fever Tree Tonic Water

Combine ingredients in ice filled cocktail shaker, shake and double strain into ice fill double old-fashioned glass. Top it off with tonic water and garnish with lemon peel.

* For the honey simple syrup just use equal parts honey and water and put it over medium high heat until the honey dissolves and thins out. Remove it from the heat and let in cool. You can keep it in the fridge for weeks. 

The Jack Rose Cocktail

The Jack Rose Cocktail dates back to the early 1900s. It first appeared in William Boothby’s, The World’s Drinks and How to Mix Them, 1908. How this drink got its name is not a definitive fact. One theory, and the one I’m sticking with, is that because you use Applejack, and the color of the drink is rose that they just put the two together. A second theory is that the name is a play on the name Jacqueminot Rose or Jacque Rose and a third still is that it’s based on an early twentieth century gangster hit-man. The second and third stories may sound great but I’m willing to bet that like me, the person who first created this libation kept it simple stupid. This drink is surprisingly smooth and has an unbelievably clean finish. Perfect for a hot summer day and super easy to put together.

2 oz Applejack
1 oz Fresh Squeezed Lime Juice
½ oz Pomegranate Grenadine

Shake in an ice filled cocktail shaker, double strain into a chilled cocktail coupe. Garnish with dried whole rose buds. If you can’t find the rose buds or don’t really want to try, just use a lime wedge it works well and looks great.

Saturday, April 28, 2012

Bouquet Fizz

Ok, I’m back and I know I haven’t posted anything in a while but you know how it goes, we all get a little busy. But don’t worry I have something I really think you’ll like. I’ve been working on a new drink for a little while now and it’s taken quite a few turns and I’ve had to burn through quite a few drinks but I think I have it. I call it the Bouquet Fizz and man is it refreshing. It’s a perfect warm weather drink that literally anyone can enjoy. 

Get This:

1 ½ oz Broker’s Gin
½ oz St. Germain Elderflower
½ Crème de Yevette or Creme de Violette
¾ oz Hibiscus Simple Syrup (See Below)
1 oz Lime Juice
2-3 dashes Scrappys Lavender Bitters
Soda Water
Lemon Zest for Garnish

For the Hibiscus Syrup you’ll need 1 cup of water, 1 cup superfine sugar, and ¼ cup dried hibiscus pedals. Combine it all over medium high heat until sugar dissolves then allow it to cool. If you’re worried about finding dried hibiscus don’t be. It’s much easier than you may think. I found them on Amazon, and you get a lot for your money.

Do This:

Combine all ingredients into an ice filled cocktail shaker, shake and double strain into a Collins glass filled with fresh ice. Top it off with a splash of soda water and garnish with a large piece of lemon zest.

What you’re left with is a drink that’s a little sweet, a little tart, and very floral, it’s an incredible drink that you can sip on while soaking up some sun. At first when I was making the drink I was using far too much elderflower and simple syrup, I really wanted that floral note to stick out but it was way too sweet. I was also using lemon juice instead of lime juice and it just wasn’t quite right. So I dialed back the elderflower and simple syrup and went to lime juice.  Well thankfully I nailed it, the hibiscus and lime pair perfectly and this cocktail is one that I’ll have often this summer.

Thursday, March 1, 2012

Pisco Sour

This is a drink that I’ve been looking to make for quite some time now, but the list is so long that it just took a while to get to. However the lucky day finally came and I have to say I couldn’t be happier that it did. By now you know I’m going to give you a little background before I go right into the recipe. Pisco is actually a grape brandy, it’s not rum and it’s not tequila although it does seen to have hints of both. Brandy is distilled wine although other fermented fruits can be distilled but these are often referred to as eau-de-vie the most common being apricot. Pisco is distilled with various grapes that come from throughout Peru. Peruvian Pisco is the most popular although Chile also produces there own Pisco. As to the name Pisco it is greatly disputed. Some say it comes from the town of Pisco in Peru, or that is comes from the Mapudungun word pishku meaning boiled in a pot, a language spoken in south central Chile. I don’t really care where it comes from, all I know is that it’s amazing and you need to get on it.

What you’ll need:
2 oz Pisco (I use Tacama Demonio De Los Andes, {Demon of the Andes})
¾ oz Fresh Squeezed Lime Juice
¾ oz Simple Syrup
1 egg white
Angostura Bitters (In a dropper bottle if you have one)
Whole Nutmeg

What you’ll need to do:
Combine all ingredients except bitter and nutmeg in a shaker, dry shake (without ice) vigorously for at least 10 seconds. Add the good ice and shake again, and again vigorously. Double strain into a chilled cocktail glass, now the drink should have a great frothy layer on top and you want this. Using your dropper place several small drops of bitters around the top of the drink and using a toothpick drag the tip of the toothpick through each drop in whatever pattern you see fit. Feel free to use my examples they’re easy and they work. Now some freshly grated nutmeg over the top and it’s ready to go. If you don't have a dropper bottle for the bitters just put 2 dashes in before you shake and garnish with the nutmeg still amazing. If you're looking for a place to buy a few dropper bottles, they're very cheap, follow the link to Specialty Bottles in my resources section.

Let me know what you think!

This one has the nutmeg already.

This is way easier than it looks trust me.

Monday, February 27, 2012

Kingston Club

This is a great recipe that I found on Jeffrey Mongenthaler’s website that I had to share with everyone. I have a link to his website on the blog and if you haven’t checked it out yet you need to. This guy is a genius I’ve used so many of his recipes and they’ve all turned out amazing.

1 ½ oz Drambuie
1 ½ oz Pineapple Juice
¾ oz Fresh Squeezed Lime juice
1 tsp. Fernet Branca
2 dashes Angostura
Soda Water

Combine all the ingredients in an ice filled shaker except soda water, remember use good ice. Shake vigorously but briefly, strain into a chilled Collins glass filled with fresh ice. Top with soda water and garnish with a large piece of orange zest.

Enjoy this one, I know you will and you wont be able to stop at just enjoying one.

Saturday, February 25, 2012

How Not To Make A Margarita

Ok so if you want a bad Margarita try this one I found.

Blue Margarita

Oh and did anyone else notice that they say to garnish with a slice a star fruit yet in the picture they use star anise. Talk about disgustingly sweet, very funny.

Friday, February 24, 2012

Ice, Ice Baby!

All right so here it is my post that will be completely dedicated to ice. That’s right ice, it’s something that gets overlooked by those of us at home but it never gets overlooked at your favorite bar, at least for your sake I hope it doesn’t and if it does you need a new favorite bar. Ice can make or break a drink you’ve ordered, the same drink can go from an instant favorite to a total bust just because of ice. I know there are many skeptics out there but hopefully once you’ve read this post you’ll agree that ice is one of the most important elements of your cocktail.

Lets start with the obvious here, what’s the reason we use ice to begin with? The answer is very simple it’s because it’s cold and not just cold it’s very cold, it’s frozen for crying out loud. And if you’re anything like me, which if you’re reading this you are, you want a cold drink. When I order or make a drink I want it to be cold, it tastes better that way and it’s just far more refreshing that way. I can’t get that ultra cold drink I want unless I have the ice I need to do so. At this point you might be thinking, “Well I have an ice machine and that’s good enough for me”. Ok I understand where you’re coming from but having great ice is so much easier than you might think. Lets start with showing you a few examples of some great ice that’s easy to make at home.

Now that you see what I have here you might be thinking why is this ice so much better than what I’m using already. I’ll tell you why, it’s about mass, and yes sometimes size does matter and this is one of those instances. The ice I have pictured here is large, solid pieces of very hard and very cold ice. It’s nothing like what comes out of the ice machine. The ice out of the machine is small and full of air, all the machine is designed to do is make ice as fast as possible, which it does, and to do so the water it uses is filled with air. The ice I have made very easily has far less air than anything coming from your ice machine. The more air in the ice the faster the ice melts, I’m sure you can all see the science in that. You don’t want ice to melt too fast that dilutes your drink and can completely change the way it tastes. It goes the same way no matter what you’re drinking, you could have a Hendrix Martini or a Gimlet one served straight up one served on the rocks, if bad ice was used you’re getting bad results. Typically a Martini is stirred, bad ice means more dilution while it’s being stirred. A Gimlet is shaken, bad ice in bad drink out, plus even if you strained the Gimlet into fresh ice, which I pray so hard that you did, you’re more than likely using the same bad ice you used to shake it with. I really hope you can see where I’m going with this. We’re about to go through several fun and easy ways to make great ice, it will not only make a better cocktail it will make a better-looking cocktail. You know how much looks mean when it comes to food or drink. If we like the way it looks we’re going to like the way it tastes and it’s so true.

This ice is super easy to make, believe it or not the mold I used is one of those aluminum foil baking tins that you can buy in the grocery store. The ones many people use to make small loafs of bread. This is great for several reasons first you can make as many or as few as you want and all you need is a cheap ice pick and when you’re ready to serve you start chipping away at the block of ice until you get a piece that fits nicely inside your glass, this piece of ice will last for a very long time and because it’s so dense will stay very cold. The second great use for a piece of ice this big is crushed ice, you can get the perfect consistency of crushed ice with this just put the block either in a Lewis bag or if you don’t have one a Ziploc bag and go to work with a muddler. Crush until you’ve reached desired consistency.

Now these pieces of ice are also the one-piece variety, one piece in the glass is all you need, these are more ascetically pleasing pieces of ice. The round mold is super easy. It’s just two pieces of silicone you put together and fill with water. You can get them at for about $11.00. The large square mold you can pick up on The mold is six blocks of the same size the brand is Tovolo. The pieces of ice that look like plugs, and yes that’s what I call them, are just small 5 oz Dixie cups that I use. A little tip here, don’t let these ones freeze all the way through before taking them out of the cup, otherwise they wont come out right.

Finally these small square cubes, these are perfect for mixing, shaking and serving. These are my go to all purpose ice cubes that are so easy to make and they look great. Again these are Tovolo molds that can be picked up at These really are the most important, if you don’t take anything away from this post except one thing I hope it’s this. You, at a minimum, need to be using cubes like these to get your drinks right. Like I said no one wants a warm drink, or a watered down drink, and using these cubes will avoid that all together. Just look at any of the picture on my blog, the ice I use is ice I’ve talked about here, I wouldn’t steer you wrong. A set of two mold trays is $10.50 online and it’s the best money you’ll spend. I hope you’ve learned something and please as always leave your comments and ask all the questions you’d like. Until next time enjoy your drinks responsibly. 

Blue Blazer

So like I said first attempt at a video blog, hopefully there will be more to come. It was fun to make and I hope you can follow what's going on in the video, I wish there was a little less light so you could have seen the flames a little better but I think you should be able to see it and realize what's going on. Enjoy this one it's tons of fun and it always impresses.

By the way you were not supposed to see the dog but that's Gus.

Friday, February 17, 2012

Anejo Old Fashioned

This drink is yet another creation from the guys at The Gin Joint in Charleston, SC. It’s a great take on the Classic Old Fashioned which normally has some simple syrup, bitters and bourbon and is finished off with a nice big piece of lemon peel. The Classic is a great drink and if you have yet to try one you’re missing out big time. Now getting back to this Anejo Old Fashioned, which I almost always order, the thing to talk about is of course anejo which refers to the tequila that graces this amazing drink.  Anejo really just means aged in Spanish and many things are referred to as anejo, for instance cheese, rum, and in this case tequila. Now for tequila to be called anejo is must be aged for at least one year, but not more than three, in oak barrels. A word of caution before you venture into this one, anejo tequila is pricey no matter what brad you choose to buy. I use Don Julio and it runs anywhere from $52.00 a handle to $60.00. So if you’re not sure about this one right off the bat you might try to either find a place that serves it and try it that way or see if someone you know has some you can try. Enough of this lets get to what you want, the know how.

2 oz Anejo Tequila
¼ oz Agave Nectar
2 Dashes Grapefruit Bitters
1 Large Piece of Lemon Zest

Start by getting your nice piece of lemon zest and putting it right in the serving glass, I use a double old-fashioned. Then add the bitters and nectar. A little tip put the nectar in the microwave for a few seconds it makes it much easier to work with. Now you’ll need to gently muddle the ingredients so the oils in the zest release. Once you’ve done this add the tequila and stir it all together. Now add one large piece of ice and you’re ready to imbibe freely.  

Saturday, February 4, 2012


This is another really great classic drink that anyone can enjoy. It really allows some great flavors to shine through, the gin and lime compliment each other like no other drink, but first I recommend that you make your own lime cordial rather than using either Rose’s Lime Cordial, or just lime juice and simple syrup, it makes the drink so much better and the recipe for the cordial will make more than any amount of Rose’s you can buy. Remember patience is a must if want top quality drinks.

Lime Cordial Recipe:

18 Good Plump Limes, I know it sounds like a lot but you’ll need every one of them.
2 ½ Cups of Sugar
2 ½ Cups of Fresh Squeezed Lime Juice told you you’d need 18 limes.
1 lb of fresh ginger root (optional)

Peel all 18 of the limes with either a vegetable peeler or a y-peeler, try to peel only the zest and leave as much of the pith on the lime as possible. You’ll need all the zest that you get, just set it aside you’ll use it later. Once you’ve finished peeling all the limes you’ll then need to juice them all, this should yield the 2 ½ cups you need. Put the fresh lime juice in a container that can be covered. Once you have all the lime juice add the 2 ½ cups of sugar directly to it and stir until dissolved. Once the sugar has dissolved add one handful at a time of the lime zest to the mixture, squeezing the zest to release the oils before you add it to the juice. If you’re not using the ginger cover the mixture and put it in the refrigerator over night. Once you take it out strain it and put it into something that you can serve it out of. If you went the ginger route, which I recommend, the only thing you need to do differently is pulse the ginger root whole in a food processor and add it to the lime juice mixture before putting it in the fridge.

Ok now you’re ready for a drink.

2 oz Gin (I use Plymouth)
¾ oz Lime Cordial
Lime Wedge for garnish

Combine the gin and cordial in an ice filler shaker and shake hard but briefly. Strain into an ice filled rocks glass. Garnish with a lime wedge, but not before you rub the rim of the glass with the lime, this is very important.


Wednesday, January 11, 2012

Sloe Gin Fizz

The Sloe Gin Fizz is a great anytime drink, it’s perfect for a hot summer day, or for a cold winter afternoon. Sloe gin gets its flavor from sloe berries, which grow on Hawthorn bushes in the English countryside, they are related to plums and are sometimes referred to as sloe plums or Hawthorn plums. The berries are harvested in early winter and are soaked in gin then a small amount of sugar is added. They allow the berries to soak for up to four months and then it is bottled. The taste is sweet, fruity, and slightly floral and also has a hint of almond flavor that comes from the stone of the fruit. There are many applications for sloe gin but the Sloe Gin Fizz is a classic. It’s easy to build and trust me you won’t be able to stop at one, at least I can’t.

1 oz Gin (I use Brokers, but use what you have)
1 oz Sloe Gin (Plymouth)
1 oz Simple Syrup
¾ oz Fresh Squeezed Lemon Juice
Soda Water
Mint leaves for garnish

Combine all except soda water in an iced cocktail shaker and shake hard for 10 seconds. Double strain into an ice filled Collins glass then top with soda water, and garnish with several rolled mint leaves. Make sure anytime you use mint as a garnish you either take the sprig in one hand and slap it several times against the palm of your opposite hand or you place the leaves in the palm of one hand and slap them with your other hand. This process releases the oils in the leaves and gives you that great aroma you’re looking for.

Friday, January 6, 2012

The Lions Tail

You guessed it this is another cocktail classic! This drink “The Lions Tail” is made with all the classic ingredients.  The one of the many great ingredients that I’m really going to highlight here is what’s called “Allspice Dram”. And yes, Allspice Dram is made with allspice berries. From what I can gather the allspice berry, as we know it today, was discovered by eighteenth century seafaring explorers and was originally called pimento until later crowned allspice. Allspice has some hints of cinnamon, nutmeg, and clove all wrapped into one amazing little berry. Allspice is used in many Caribbean dishes and low and behold they decided to make an amazing little drink, Allspice Dram, what they did was soak the berries in Jamaican Rum added some other herbs and spices and they had themselves something quite spectacular. Allspice Dram came into favor for some time in the 1930’s and then for whatever reason fell to the wayside and it wasn’t until recently that it emerged again. Now it can found in the form of “St. Elizabeth Allspice Dram”. The Lions Tail is a vintage cocktail that uses Allspice Dram, but it’s very important that we continue to push the limits and see how far we can take. So without further a due here is the amazing drink itself.

2 oz Bourbon (Now I’ve used both Buillet and Knob Creek and both work well)
¾ oz St. Elizabeth Allspice Dram (Find it at
½ oz fresh lime juice
½ tablespoon simple syrup
2 dashes angostura bitters

Shake all ingredients in iced cocktail shaker and strain into chilled cocktail glass. Garnish by floating 8-10 whole allspice berries on top of the drink and most of all enjoy.

Monday, January 2, 2012

Ramos Gin Fizz

The Ramos Gin Fizz is another vintage cocktail that soared in popularity during the early 1900’s and through prohibition. Unfortunately the “Fizz” category of drinks fell off for some time until making a comeback more recently with the cocktail revival that we have thankfully experienced as of late. The “Fizz” drinks refer to a drink that contains lemon, lime or a combination of both and soda water. This drink is very easy to make and if building drinks is something you enjoy doing anyway you probably have most of the ingredients already.

1 ½ oz Gin (I use Broker’s Gin, it’s got just enough floral flavors and sweetness and works very well in this drink.)

¾ oz Simple Syrup (equal parts sugar and water combined over heat)

½ oz Fresh squeezed lime juice

½ oz Fresh squeezed lemon juice

1 Egg white

1 oz Cream (I use heavy cream)

3 Drops of Orange Flower Water (This might be hard to find in stores I recommend going to and buying Fee Brother’s Orange Flower Water. Fee Brothers also makes several other flower waters that are really good and this allows you to mix and match)

Place all your ingredients into your shaking tin and shake hard without ice for about one minute. This allows all the ingredients to combine very well, especially the egg. After shaking place some large ice cubes in your shaker and shake for another minute.

Double strain into a chilled Collins glass, top the drink off with about 2-3 ounces of soda water and serve immediately.

If you’ve done it right you’ll get a wonderful creamy, slightly sweet, slightly tart, floral drink that has an amazing frothy foam on top that you wont be able to get until you’re through with the drink and believe me it’s worth the wait.