Daiquiri No. 3 – Classic Grapefruit Daiquiri

Daiquiri No.3 Cocktail

Daiquiri No. 3

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: Cuban
Servings

1

servings
Calories

234

kcal
ABV

24%

Total time

3

minutes

Learn how to make a classic Daiquiri No.3.

Ingredients

  • 1/2 oz Lime Juice

  • 1/2 oz Simple Syrup

  • 1 tsp Grapefruit Juice

  • 1 tsp Maraschino Liqueur

  • 2 oz White Rum

Directions

  • Combine all ingredients in the shaker. Add ice to the shaker.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Strain into glass to remove ice shards

Notes

Featured Video

What Does the Daiquiri #3 Taste Like?

The Bar La Florida has three variations of the daiquiri that are fantastic. This is the grapefruit variation, and it’s beautiful. The Bar La Florida expertly balanced alcohol, tartness, sweetness, and flavor. The Daiquiri #3 still has the qualities of a daiquiri but with an unmistakable grapefruit flavor. If you are a fan of grapefruit, this is a must-try.

The History Of the Daiquiri

The common history of the Daiquiri was invented in late 1800 by the American miner Jennings Cox. Cox was a manager at the Daiquiri mines in Santiago, Cuba. Some put the creation of the daiquiri around 1905, but regardless it’s often thought to have been invented during that range. Who knows if this is true or not? Even the most academic articles I can find on Caribbean cocktails put an asterisk on this statement and say it is just the story that has survived through the years.

We can definitively say the Daiquiri’s first published appearances came around 1913. The earliest Daiquiri recipe comes from the 1913 cocktail book “Straub’s Manual” by Jacques Straub. The recipe is actually pretty awful, but it is the oldest. It’s 2 oz lime juice, 1 oz rum, and a tsp of sugar. Interestingly the daiquiri is spelled with a “g” instead of a “q” as daiguiri. Every American cocktail book until prohibition spells it this way, and any news article mentioning the daiquiri mines spells it this way too. The Daiquiri mines were an important topic during the lead-up to the Spanish-American war, and all of the journalism from this time spelled it with a “g” too. It’s not too surprising it was misspelled, though. This was the start of yellow journalism, and most national news leading up to the Spanish-American war was not concerned with accuracy. The best early recipe for the daiquiri comes from the 1914 U.S. Navy Standard Publication. A periodical by the U.S. Navy mentions the Daiquiri as the latest in cocktail clubdom. They also spelled it correctly. The recipe they provide is a pony of rum, the juice of half a lime or lemon, and a little bit of sugar. Generally, half a lime provides 1/2 oz of juice, and I’ll take a little bit of sugar to be either a tsp or 1/3 of an oz, but they were not trying to be precise.

In the 1931 book “Cuban Cookery” by Blanche de Baralt, the author states that cocktails were not part of the culture in Cuba before the Spanish-American War. American-style cocktails were first brought there by the soldiers stationed there and the tourist that soon followed. Enamored with the high-quality rum and juices available on the island, many new Cuban cocktails were invented. She specifically calls out the Daiquiri. Baralt provides an alternative origin for the Daiquiri that sounds more accurate. She states the U.S. Naval Officers stationed in Guantanamo Bay made the drink on base and named it after the nearby mining town. This makes much more sense to me, and it would also explain why one of the earliest records of the daiquiri comes from a U.S. Naval publication and that they are the only ones to spell it correctly for decades.

Most people probably know the recipe from the two main cocktail books to come out of Cuba in the 1930s. Sloppy Joe’s and Bar La Florida. Sloppy Joe’s recipe is more on the sour end with a whole ounce of lime juice, but Bar La Florida’s recipe is identical to the U.S. Navy recipe. A comment brought this to my attention, but the Bar La Florida cocktail book is mistranslated. The Bar La Florida cocktail book has Spanish on the left and English on the right; in every place, limes are mentioned, and the English side says lemons. The book uses the older term for limes, limón verde, but the English translation says lemons. Just keep that in mind when looking at recipes in that book.

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Paloma – Fresh Grapefruit Juice Recipe

Paloma Cocktail

Paloma Cocktail (Fresh Grapefruit)

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

294

kcal
ABV

10%

Total time

3

minutes

Learn how to make a fresh grapefruit paloma.

Ingredients

  • 1/2 oz Lime Juice

  • 1/2 oz Simple Syrup

  • 2.5 oz Grapefruit Juice

  • 2 oz Silver Tequila

  • 2.5 oz Soda Water

Directions

  • Combine all ingredients except for the soda water in a shaker with ice.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Pour into the serving glass. Lastly add the soda water.

Notes

Featured Video

The History Of The Paloma.

It isn’t easy to pin the Paloma down to any singular creation, and the truth is it most likely started as a simple, ubiquitous everyman’s drink. It is very uncommon to see tequila cocktails before the 1970s, except that being the margarita and a few other tiki drinks. Scanning through many Spanish, Mexican, American, and British cocktail books from 1909 to 1972, I could not find the Paloma or grapefruit and tequila cocktail. David Wondrich points out in an article he wrote for the Daily Beast that some of the first mentions of this drink appear in the 1997 Mexican cookbook “A Cook’s Tour of Mexico” by Nancy Zaslavsky, where it is called a lazy man’s margarita and common in the town’s plaza.

The exciting takeaway from this is the drink didn’t seem to have a solid name yet (At least from what we know). This implies that this cocktail is still relatively new and, while popular with locals, has flown under the radar of those who write about Mexican food and drinks. I don’t want to assume this was the locals’ attempt at creating an easy margarita. I believe they invented something unique with what was available. Structurally, the Paloma is a rickey that is nothing like a margarita that is structurally a sour, so I wills is entirely a new drink assuming that the. Assumptions have to be made with such limited information, but from what I can tell, it seems the local population was using cheap Squirt soda and limes to make cheap tequila taste better. If that history is somewhat correct, then I like that. That is the true cocktail creation story. Just a bunch of locals trying to find ways to make some bottom-shelf booze taste better, which is the origin of most of the famous old cocktails.

Dave Wondrich mentions in the article that one of the earliest places selling this cocktail with the name “Paloma” (Which means dove in Spanish) was the Tlaquepaque Restaurant in Orange County, California. Located about 20 minutes north of Disneyland (with no traffic of course), this traditional Mexican restaurant, along with the local Mexican immigrant population, helped bring this wonderful cocktail to California. The Paloma has since spread to the rest of the United States, but it is most popular in the southwest. Personally, as a resident of the southwest and someone who has been drinking since the early 2000s, I definitely noticed the Paloma start to appear on Mexican menus around the mid to late 2000s. Now every Mexican bar or restaurant in the city I live in has a Paloma.

Should The Paloma Be Made With Fresh Grapefruit Or Grapefruit Soda?

Traditionally the Paloma is made with Squirt grapefruit soda, but that doesn’t mean you can’t use other grapefruit sodas or fresh grapefruit juice. A very popular Mexican soda is the Jarritos brand. They make tons of different flavored sodas (tamarind is the best, I remember buying these and all the fun chamoy candies from the ice cream man as a kid.), but Jarritos makes a delicious grapefruit soda that you may want to try. Also, if you can, buy Mexican Squirt or just Mexican soda in general. Almost all sodas made in Mexico are made with natural cane sugar and taste noticeably better than American-made sodas. The reason for this, and why the most added sweetener in the US is corn syrup, is America has a high import tax on sugar to protect grain farmers. It is financially challenging to use natural sugar in conjunction with grain subsidies. Today, most local supermarkets have a “boutique” soda section that stocks Mexican-made sodas, so buy one of those if you can.

The second option for making a Paloma is to use fresh grapefruit juice. Using this method, you would substitute the 4 or 5 oz of grapefruit soda with a 1 oz grapefruit juice (Usually, white grapefruit juice is too tart in cocktails, but since there is a bit of syrup added, then white, pink, or red grapefruit works well), 1/2 oz simple syrup, and 3-4 oz soda water. Both ways are reasonable; it depends on your taste which you prefer. The soda version is sweeter, appeals more to the rum and coke crowd and the fresh grapefruit juice is much less sweet and appeals more to the sour cocktail crowd. Try both and see which you prefer. Also, keep in mind that this changes the structure of the cocktail. The soda version is structurally a rickey, and the fresh juice version is a collins. Rickey’s are a soda (sweetness is not a variable for the soda), citrus juice, and base spirit. Collins is soda (sweetness is not a variable for the soda), citrus juice, syrup, and sweetener. Ultimately, the final products of these two versions of the Paloma are similar enough, but if the structure is essential, that is something to keep in mind.

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Chocolate Fizz Recipe

Chocolate Fizz Cocktail

Chocolate Fizz

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

283

kcal
ABV

13%

Total time

4

minutes

Learn how to make an amazing Chocolate Fizz.

Ingredients

  • 1 oz Egg Whites

  • 2/3 oz Lime Juice

  • 2/3 oz Simple Syrup

  • 2/3 oz White chocolate Liqueur

  • 2 oz Black Rum

  • 1.5 oz Soda Water

Directions

  • Combine all ingredients except for the soda water in the shaker.
  • Shake dry for 30 second – egg foams better when it is not cold.
  • Now add ice to the shaker. Vigorously shake again till the shaker is ice cold and frosted.
  • Strain into glass to remove ice shards. Lastly gently add the soda water to maintain its carbonation

Notes

Featured Video

What Does The Chocolate Fizz Taste Like?

The Chocolate Fizz tastes similar to a chocolate mousse, and surprisingly the majority of the flavor comes from the black rum and not the white chocolate liqueur. No naturally aged spirit is black, and the black color in black rum comes from molasses added to gold rum at the end of the aging process. This gives black rum a deep, dark, brown sugar flavor. Combined with the light creaminess of the egg whites and the subtle chocolate favor from the chocolate liqueur, you have a cocktail fit for anyone who likes boozy desserts. A surprisingly subtle and elegant dessert cocktail that still packs a punch.

How To Get Egg White Right In Cocktails.

Cocktails with egg whites are difficult cocktails to get right, and anyone who says otherwise is projecting a false image. Everyone who has made a fizz has had one of these pops open on them while shaking, only to make a mess. The best advice I can pass on to making any fizz cocktail is it comes down to 2 things; Technique and chemistry. A common technique that works very well is using a dry shake. A dry shake is shaking all your ingredients together without ice first to make forming the foam easier. The foam will still form with ice, but you will work twice as hard for half the result if you shake with ice first. The first shake is only about 20-30 seconds of vigorous shaking, but this is the part that forms most of your foam. A little tip here is to wrap a kitchen towel around the seal of your shaker because no matter how strong you are or how tight your grip, it will pop open a little. As the egg whites unfold, they can expand up to 8x their original size, thus increasing the pressure inside the shaker and forcing small amounts of the sugary egg mix to squirt out. Wrapping a small towel around the shaker will catch this and keep things clean.

Next and more important is chemistry. You have to get the science right for egg whites to foam properly. Denaturing/unfolding egg protein into a meringue is more science than brawn, and a friend of mine who is a baker once gave me this advice for how she made meringue at the bakery.

  1. Keep it room temperature.
  2. Use an acid to help break the proteins hydrogen bonds and unfold it in addition to beating it.
  3. Use sugar to stabilize the foam from collapsing and to form smaller bubbles.

A mistake I made for a long time was using eggs fresh from the fridge. Even if I’m doing a dry shake, I’m still starting with cold ingredients. So take the eggs out and let them come to room temperature first. Cold egg protein is much more stable and difficult to break apart than if it is at room temperature. The next tip is to use acid. Bakers will use cream of tartar as the acid helps accelerate the denaturing process along with beating it. In the cocktail, we use lemon or lime juice. It is much, much harder to form a foam without using an acid. The last bit of advice is to use sugar to stabilize the foamed protein from collapsing. A sweet liqueur alone isn’t enough. I’ve tried making fizzes with just liqueurs for sweeter alone, and they have never formed a good foam. This needs real simple syrup. If you don’t use sugar in your Fizz, what will happen is the foam will develop, but it will collapse back into the liquid just as fast, and you will be left with a thin layer of lame bubbles on top. It will still taste the same and be good, but that beautiful foam will be gone, and for these drinks, the large foam head is the garnish. The sugar makes the water “wetter” and helps keep the suspended air inside from combining into larger bubbles. This helps form a smoother micro bubble foam.

Cocktails with egg whites are some of the most elegant and sublime cocktails, but they are not the easiest to make. Eventually, you can get to a point where you can make them correctly and consistently, but it can take a while and many failed attempts. Hopefully, the tips I gave help shorten that journey. There are a lot of tips and tricks out there for making fizzes, and I tried to keep mine reasonable and realistic, but see what works for you. I’ve been doing this for a long time, and still, I have the occasional one that doesn’t foam up well, even though I make them all the same. It’s just the nature of the egg sometimes, and I accept it and make it again.

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Mojito – Classic Recipe & History

Mojito Criollo Cocktail

Mojito

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: Cuban
Servings

1

servings
Calories

243

kcal
ABV

8%

Total time

3

minutes

Learn how to make a classic Mojito Criollo Cocktail.

Ingredients

  • 5 Mint Leaves

  • 1 oz Simple Syrup

  • 1 oz Lime Juice

  • 2 oz White Rum

  • 5 oz Soda Water

Directions

  • Combine mint leaves and simple syrup in the serving glass and muddle together.
  • Add spirit and ice to the serving glass and stir for 20 – 30 seconds.
  • Pour soda water into glass and give the drink a couple last turns to mix.

Recipe Video

Notes

Some say the mojito goes back to the mid-1500s, but I doubt that, especially as rum was just being invented about then. No one knows who invented this drink or when. All that is known is that it was created in Cuba. It is structurally a rum collins with mint, and the collins style of cocktails started to become common in the United States around the 1880s. Also, many American-style cocktails quickly made their way to the Caribbean because of trade and tourism, so it’s reasonable to assume this could have been invented as early as the 1880s. The recipe I have here is the Mojito from the 1935 Bar la Florida book. Bar la Florida was one of the most popular and influential bars in Cuba pre-Castro. It is credited with creating countless, now considered canon, Caribbean cocktails and having one of the most significant impacts on Caribbean-style cocktails. Bar La Florida referred to their Mojito as the Mojito Criollo. Like the Daiquiri from that book, this mojito uses lemons instead of lime but, also like the Daiquiri, every other recipe for the mojito I know of uses lime. I was born in the US, but my family is Cuban and every Cuban I know uses limes. Maybe this bar just had a thing with lemons. Who knows. So for the sake of consensus, I’m going to go with lime juice. Also, there is a Mojito Criollo #2 recipe in the book that uses lemon. So this adds a little variety.

My dad grows mint and limes in his backyard to make sure he is always ready to make a mojito at a moment’s notice. This is the go-to party cocktail for most Cubans I know.

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Fred Collins – Classic Recipe & History

Fred Collins Cocktail

Fred Collins

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

273

kcal
ABV

8%

Total time

3

minutes

Learn how to make a classic Fred Collins.

Ingredients

  • 1 oz Lemon Juice

  • 1 tsp Simple Syrup

  • 1 tsp Orange Liqueur

  • 2 oz Bourbon

  • 5 oz Sparkling Lemonade

Directions

  • Combine all ingredients except for the soda water in a shaker with ice.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Pour into the serving glass.
  • Lastly add the sparkling lemonade.

Notes

Featured Video

The History Of The Collins Cocktail.

While probably not invented by Harry Johnson, his 1882 Bartenders Manual is the oldest printed book I could find to mention the Collins cocktail. The oldest concrete evidence of this cocktail is the Harry Johnson one. It seems both the John Collins and Tom Collins are invented around the same time, and the Bartenders Manual gives a pretty definitive recipe for both the John and Tom Collins. His John Collins recipe calls for genever (dry gin doesn’t start to get mixed into cocktails till the end of the 1800s/early 1900s), and his recipe for the Tom Collins calls for Old Tom gin. Harry Johnson’s collins recipes and names are clearly defined, but unlike Harry Johnson, Jerry Thomas’s 1887 Bartenders Guide does not follow his recipes. The Bartender’s Guide doesn’t even mention the John Collins but instead uses the name Tom Collins for every variation of the collins. It has three different recipes for Tom Collins. A Tom Collins whiskey, a Tom Collins brandy, and a Tom Collins genever. It doesn’t mention the Tom Collins with Old Tom gin and calls the one made with genever a Tom Collins.

To further complicate this, in 1885, a British cocktail book called “The New guide for the hotel, bar, restaurant, butler, and chef” by Bacchus and Cordon Bleu has a recipe for what they call a Fred Collins. Their Fred Collins Recipe is a Whiskey Collins with orange liqueur instead of simple syrup. Their Collins section states, “I should be glad if our caterers would agree what it is to be perpetually named. One Barkeeper calls it a John Collins – another Tom Collins. Harry and Fred are all members of the same family.” They then say they prefer the Fred Collins name, thus credence to Jerry Thomas’s version of the Collins in that the name is more a style than a specific drink. Hell, there was a Harry Collins we have never seen. The Savoy Cocktail Book does the same thing and has both a Dry Gin and Whiskey Tom Collins. Although The Savoy does say that a Tom Collins made with genever is instead called a John Collins.

While Harry Johnson uses the names as specific cocktails, the Bartenders guide and others seemed to use the collins as a cocktail structure more than a particular recipe. Like the Rickey, Daisy, or Fizz, the collins describe a structure of 2 parts base spirit, 1 part citrus, 1 part sweetener, and 4 or 5 parts carbonated beverage. Harry Johnson’s influence has been permanent, and the collins is ultimately both. It is a specific cocktail that Harry Johnson pushed and a cocktail archetype like others believed. Looking at its influence as an archetype, many popular cocktails are structurally collins that you would not think of as a Collins. The Adios Motherfucker, Mojito, French 75, Paloma, etc., are just fun variations on the Collins form.

What Does the Fred Collins Taste Like?

This classic British collins is quite lemony since it uses both lemonade and lemon juice, but the addition of orange liqueur balances out the sweet and sour flavors of the drink well. It’s not as refreshing as the other collins cocktails that use soda water to lengthen the drink, but the Fred Collins is very flavorful and one of my favorite versions of Collins.

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Gin Sour With Egg Whites – Classic Recipe

Gin Sour With Egg Whites

Gin Sour With Egg Whites

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

318

kcal
ABV

17%

Total time

3

minutes

Learn how to make a classic gin sour with egg whites.

Ingredients

  • 1 oz Egg Whites

  • 2/3 oz Lemon Juice

  • 1/2 oz Simple Syrup

  • 2 oz Dry Gin

Directions

  • Combine all ingredients in the shaker.
  • Shake dry for 30 second – egg foams better when not cold.
  • Now add ice to the shaker and vigorously shake again till the shaker is ice cold and frosted.
  • Strain into glass to remove ice shards.

Notes

Featured Video

To Add Egg Whites Or Not To Add Egg Whites.

Historically speaking, if a cocktail was a simple sour, it did not have egg whites. Yes, there were cocktails like the clover club or pink lady that had egg whites, or you can go back even further to the Fizz-style cocktails from the 1880s that had egg whites. But not until the early 1950s am I able to find anyone using egg whites in a cocktail labeled a Sour. Sour cocktails before the 1950s that used egg whites in this way all seemed to have fun names and were presented as cocktails for the ladies. In the 1930s or 40s, if a man ordered a whiskey sour and were handed one with egg whites, he would probably be offended or think the bartender mixed his drink up with some women’s at the bar. I looked through maybe 100+ books ranging from the 1880s to the late 1960s, which was pretty consistently what I found.

The earliest use of egg whites in a standard sour I could find was from King Cocktail by Eddie Clark. In 1947 Eddie Clark was the successor head bartender to Harry Craddock at the Savoy. The 1955 official British Bartenders union cocktail book, The UKBG, also mentions using egg whites in sours, but both books say they are optional and not traditional. Assumedly egg whites were added upon request and not the usual way a whiskey sour was made. Keep in mind Harry Craddock, 1920 – the 40s, did not make his sours with egg whites. All those cocktails had different fun names. Eddie Clark even grouped those fun cocktails in his book’s “For ladies only” section.

How To Get Egg White Right In Cocktails.

Cocktails with egg whites are difficult cocktails to get right, and anyone who says otherwise is projecting a false image. Everyone who has made a fizz has had one of these pops open on them while shaking, only to make a mess. The best advice I can pass on to making any fizz cocktail is it comes down to 2 things; Technique and chemistry. A common technique that works very well is using a dry shake. A dry shake is shaking all your ingredients together without ice first to make forming the foam easier. The foam will still form with ice, but you will work twice as hard for half the result if you shake with ice first. The first shake is only about 20-30 seconds of vigorous shaking, but this is the part that forms most of your foam. A little tip here is to wrap a kitchen towel around the seal of your shaker because no matter how strong you are or how tight your grip, it will pop open a little. As the egg whites unfold, they can expand up to 8x their original size, thus increasing the pressure inside the shaker and forcing small amounts of the sugary egg mix to squirt out. Wrapping a small towel around the shaker will catch this and keep things clean.

Next and more important is chemistry. You have to get the science right for egg whites to foam properly. Denaturing/unfolding egg protein into a meringue is more science than brawn, and a friend of mine who is a baker once gave me this advice for how she made meringue at the bakery.

  1. Keep it room temperature.
  2. Use an acid to help break the proteins hydrogen bonds and unfold it in addition to beating it.
  3. Use sugar to stabilize the foam from collapsing and to form smaller bubbles.

A mistake I made for a long time was using eggs fresh from the fridge. Even if I’m doing a dry shake, I’m still starting with cold ingredients. So take the eggs out and let them come to room temperature first. Cold egg protein is much more stable and difficult to break apart than if it is at room temperature. The next tip is to use acid. Bakers will use cream of tartar as the acid helps accelerate the denaturing process along with beating it. In the cocktail, we use lemon or lime juice. It is much, much harder to form a foam without using an acid. The last bit of advice is to use sugar to stabilize the foamed protein from collapsing. A sweet liqueur alone isn’t enough. I’ve tried making fizzes with just liqueurs for sweeter alone, and they have never formed a good foam. This needs real simple syrup. If you don’t use sugar in your Fizz, what will happen is the foam will develop, but it will collapse back into the liquid just as fast, and you will be left with a thin layer of lame bubbles on top. It will still taste the same and be good, but that beautiful foam will be gone, and for these drinks, the large foam head is the garnish. The sugar makes the water “wetter” and helps keep the suspended air inside from combining into larger bubbles. This helps form a smoother micro bubble foam.

Cocktails with egg whites are some of the most elegant and sublime cocktails, but they are not the easiest to make. Eventually, you can get to a point where you can make them correctly and consistently, but it can take a while and many failed attempts. Hopefully, the tips I gave help shorten that journey. There are a lot of tips and tricks out there for making fizzes, and I tried to keep mine reasonable and realistic, but see what works for you. I’ve been doing this for a long time, and still, I have the occasional one that doesn’t foam up well, even though I make them all the same. It’s just the nature of the egg sometimes, and I accept it and make it again.

Recipe Resources

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Brandy Fizz – Classic Recipe & History

Brandy Fizz Cocktail

Brandy Fizz

4 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

229

kcal
ABV

13%

Total time

3

minutes

Learn how to make the classic Brandy Fizz cocktail.

Ingredients

  • 1 oz Egg Whites

  • 2/3 oz Lemon Juice

  • 2/3 oz Simple Syrup

  • 2 oz Brandy

  • 1.5 oz Soda Water

Directions

  • Combine all ingredients except for the soda water in the shaker.
  • Shake dry for 30 second – egg foams better when it is not cold.
  • Now add ice to the shaker. Vigorously shake again till the shaker is ice cold and frosted.
  • Strain into glass to remove ice shards.
  • Lastly gently add the soda water to maintain its carbonation.

Notes

Featured Video

The History Of Fizzes.

Fizz cocktails first appear in the 1887 edition of Jerry Thomas’s Bartenders Guide and appear to be an evolution of the classic sour with egg whites/egg sour cocktail. The basic Fizz structure is very consistent. Egg whites, citrus, sugar, spirit, and soda water. This here is a basic Brandy Fizz cocktail, and while it was not listed in Jerry Thomas’s book, it’s clear that the framework can be used for any base spirit.

What Does the Brandy Fizz Taste Like?

The meringue foam is absolutely delicious in this cocktail and adds a sweet lightness that makes this more of a dessert than a standard cocktail. Imagine drinking a sweet liquid brandy mousse and at 12% ABV it still packs a punch.

How To Get Egg White Right In Cocktails.

Cocktails with egg whites are difficult cocktails to get right, and anyone who says otherwise is projecting a false image. Everyone who has made a fizz has had one of these pops open on them while shaking, only to make a mess. The best advice I can pass on to making any fizz cocktail is it comes down to 2 things; Technique and chemistry. A common technique that works very well is using a dry shake. A dry shake is shaking all your ingredients together without ice first to make forming the foam easier. The foam will still form with ice, but you will work twice as hard for half the result if you shake with ice first. The first shake is only about 20-30 seconds of vigorous shaking, but this is the part that forms most of your foam. A little tip here is to wrap a kitchen towel around the seal of your shaker because no matter how strong you are or how tight your grip, it will pop open a little. As the egg whites unfold, they can expand up to 8x their original size, thus increasing the pressure inside the shaker and forcing small amounts of the sugary egg mix to squirt out. Wrapping a small towel around the shaker will catch this and keep things clean.

Next and more important is chemistry. You have to get the science right for egg whites to foam properly. Denaturing/unfolding egg protein into a meringue is more science than brawn, and a friend of mine who is a baker once gave me this advice for how she made meringue at the bakery.

  1. Keep it room temperature.
  2. Use an acid to help break the proteins hydrogen bonds and unfold it in addition to beating it.
  3. Use sugar to stabilize the foam from collapsing and to form smaller bubbles.

A mistake I made for a long time was using eggs fresh from the fridge. Even if I’m doing a dry shake, I’m still starting with cold ingredients. So take the eggs out and let them come to room temperature first. Cold egg protein is much more stable and difficult to break apart than if it is at room temperature. The next tip is to use acid. Bakers will use cream of tartar as the acid helps accelerate the denaturing process along with beating it. In the cocktail, we use lemon or lime juice. It is much, much harder to form a foam without using an acid. The last bit of advice is to use sugar to stabilize the foamed protein from collapsing. A sweet liqueur alone isn’t enough. I’ve tried making fizzes with just liqueurs for sweeter alone, and they have never formed a good foam. This needs real simple syrup. If you don’t use sugar in your Fizz, what will happen is the foam will develop, but it will collapse back into the liquid just as fast, and you will be left with a thin layer of lame bubbles on top. It will still taste the same and be good, but that beautiful foam will be gone, and for these drinks, the large foam head is the garnish. The sugar makes the water “wetter” and helps keep the suspended air inside from combining into larger bubbles. This helps form a smoother micro bubble foam.

Cocktails with egg whites are some of the most elegant and sublime cocktails, but they are not the easiest to make. Eventually, you can get to a point where you can make them correctly and consistently, but it can take a while and many failed attempts. Hopefully, the tips I gave help shorten that journey. There are a lot of tips and tricks out there for making fizzes, and I tried to keep mine reasonable and realistic, but see what works for you. I’ve been doing this for a long time, and still, I have the occasional one that doesn’t foam up well, even though I make them all the same. It’s just the nature of the egg sometimes, and I accept it and make it again.

Recipe Resources

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Mai Tai – Original Recipe & History

Mai Tai

Mai Tai

5 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

227

kcal
ABV

24%

Total time

3

minutes

Learn how to make the original Mai Tai cocktail.

Ingredients

  • 1 oz Lime Juice

  • 1 tsp Simple Syrup

  • 1/2 oz Orgeat

  • 1/2 oz Orange Liqueur

  • 1 oz Gold Rum

  • 1 oz Black Rum

Directions

  • Combine all ingredients in the shaker and add ice to the shaker.
  • Shake the ingredients till the shaker is ice cold and develops a frost.
  • Strain into glass with ice and garnish with a bouquet of mint leaves.

Notes

Featured Video

The History of The Mai Tai.

The Mai Tai has unfortunately become the rum dumpster of tiki drinks. Anything remotely tiki-like is called a Mai Tai. Here is the original recipe for the Mai Tai created in 1944 by Victor Bergeron at his Trader Vic’s bar in Oakland, California. The Mai Tai predates the Tiki craze of the 1950 and 60s and is viewed as the quintessential tiki cocktail. The book describes how Victor Bergeron created the drink and how it got its name. The Mai Tai got its’ name when Victor gave the first two he made to two Tahitian friends of his. One of them exclaimed, “Mai Tai-Roa Ae” which translates to “Out of this world-the best.” Thus the cocktail earned its name, the Mai Tai. Contrary to popular belief, the Mai Tai is not Hawaiian or Polynesian. The cocktail was created in 1944 by Victor Bergeron in Oakland, California, at his Polynesian-themed bar, Trader Vic’s Bar. The Tiki drink craze originated in California immediately after the repeal of prohibition. Both Victor Bergeron and Donn Beach are credited with creating the first tiki-themed bars. In 1933 Donn opened Donn the Beachcomber in Hollywood, and in 1934 Vic opened Trader Vic’s Bar in the Bay Area, and still to this day, almost every famous Tiki cocktail was one of their creations.

What Does The Mai Tai Taste Like?

The Mai Tai doesn’t taste like most people think it does because they have not had a real one made with good ingredients. Most are just overly artificially sweet drinks made with pre-made Mai Tai mixers. While there are better Mai Tai mixers, even the best don’t compare to one made with natural ingredients. So what should a good Mai Tai taste like? A good Mai Tai should have a slight molasses taste with solid almond, cherry, orange, and citrus notes. Most mixers and orgeat syrups taste like almonds and the flavor most of these syrups miss is the cherry flavor. This leads to why orgeat is the essential ingredient in the mai tai and why there is no substitute for good orgeat.

The Most Important Ingredient.

The essential ingredient in the Mai Tai is the orgeat syrup. The orange liqueur is also necessary, but the orgeat you use will make or break this drink. So what is orgeat, and what does a good orgeat taste like? The classic 1800s French orgeat is a bitter almond syrup. Bitter almonds taste very different from sweet almonds, which are what we typically eat. Almonds are part of the Rosaceae (rose) family of plants, and all Rosaceae plant seeds contain varying levels of amygdalin which the body processes into cyanide. Bitter almonds are not sold in the US anymore because they produce around 1000x the level of cyanide as sweet almonds. You could eat sweet almonds all day and be fine, but ten bitter almonds will kill a grown man. That’s also why they say not to eat apple seeds since they are part of the same family. Amygdalin smells and tastes like cherries. If you are curious to smell and taste this exact flavor, go to the grocery store and buy some almond extract in the baking aisle. Almond baking extracts are made from bitter almonds with the amygdalin neutralized. Orgeat should not taste like sweet almond milk; Orgeat should taste like almonds and cherries. And this is what 90% of orgeat syrup and Mai Tai mixers get wrong. They taste like almonds. If you want to know what made the Mai Tai famous and taste the original, then do some research and buy a bottle of top-shelf orgeat. These sold in stores have the cyanide neutralized and still taste great. I recommend just spending the money and buying a good one. I’ve tried making my own with an old 1800s barley water orgeat syrup recipe I found and used bitter almond extract instead of natural bitter almonds. It tasted spot on in the end, but it cost 2x as much as buying it, took a whole day to make, was a lot of work, and was not much better than a 9 oz bottle I could have bought for 13 bucks. Sure, that’s a steep price for 9 oz, but your only other option is a gross drink. Sadly there is no substitute for a good orgeat.

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South Side – Classic Recipe & History

South Side

South Side

4 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

219

kcal
ABV

27%

Total time

3

minutes

Learn how to make the Classic South Side Cocktail.

Ingredients

  • 3 Mint leaves

  • 1/2 oz Simple Syrup

  • 2/3 oz Lime Juice

  • 2 oz Dry Gin

  • 1 oz Soda Water

Directions

  • Muddle mint leaves and simple syrup together in shaker.
  • Add the other ingredients and ice to the shaker.
  • Vigorously Shake till the shaker is ice cold and frosted.
  • Strain using double strainer to remove mint bits

Notes

Featured Video

The Origins Of The South Side.

The most popular origin story for the south side is named after Chicago’s Southside and was invented to mask the poor quality of the prohibition-era gin. This history is gripping because it ties the south side to famous prohibition mobster Al Capone who famously supplied Chicago with his “bathtub gin.” Unfortunately, this story is most likely more fun than it is true. Every city has a southside area, and the canon version of this cocktail from the Club 21 is located in lower Manhattan. So is the south side’s name referring to the Southside of Manhattan or Chicago? Who knows. Was it invented in Chicago and then popularized in New York.

To give extra weight that it is from New York, the oldest printed recipe I could find for this cocktail comes from the 1946 Stock Club Bar Book by Lucius Beebe. Their recipe is essentially a gin mojito identical to the Bar La Florida’s Mojito #2 recipe from their 1935 book. Both even serve the drink in a highball glass with ice. Granted, the south side fizz is a regular collins style cocktail, so it’s not unreasonable to think that two people just happened to come up with each drink independently of the other. I did not find this cocktail in any books coming out of Chicago in the 1930s or 1940s. I may not have checked all of them, but I matched some major ones and did not find a South Side cocktail.

Serving A South Side.

The most common way a south side is served in a cocktail glass resembling more of a sour than a highball fizz. I prefer this way, and even though the 1946 Stock Club recipe calls for it being served in a highball glass with ice. I’m going to go with the more daisy-like serving because I want to make it different from the older Cuban gin mojito mentioned above. I don’t see a point in having the same cocktail with different names so I will give that honor to the older recipe. The other reason is it’s just delicious as a daisy, and the mint makes it unique from other daisies. However, it is right and depends on whether you want a nice cool sipping cocktail or a short, strong sour.

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Daiquiri No.2 – Classic Orange Daiquiri

Daiquiri No.2 Cocktail

Daiquiri No.2

5 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: Cuban
Servings

1

servings
Calories

173

kcal
ABV

27%

Total time

3

minutes

Learn how to make the Daiquiri No. 2

Ingredients

  • 1 tsp Orange Juice

  • 1/2 oz Lemon Juice

  • 1 tsp Simple Syrup

  • 3 dashes Orange Liqueur

  • 2 oz White Rum

Directions

  • Combine all ingredients in the shaker and add ice to the shaker.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Strain into glass to remove ice shards.

Notes

Featured Video

What Does the Daiquiri #2 Taste Like?

I love the Bar La Florida variations of the Daiquiri. The Daiquiri #2 is a delicious orange-flavored variation of the original. It’s a little sweeter but it’s not too sweet. It still balances the alcohol and tart flavors while having a slightly sweet orange taste.

The History Of the Daiquiri

The common history of the Daiquiri was invented in late 1800 by the American miner Jennings Cox. Cox was a manager at the Daiquiri mines in Santiago, Cuba. Some put the creation of the daiquiri around 1905, but regardless it’s often thought to have been invented during that range. Who knows if this is true or not? Even the most academic articles I can find on Caribbean cocktails put an asterisk on this statement and say it is just the story that has survived through the years.

We can definitively say the Daiquiri’s first published appearances came around 1913. The earliest Daiquiri recipe comes from the 1913 cocktail book “Straub’s Manual” by Jacques Straub. The recipe is actually pretty awful, but it is the oldest. It’s 2 oz lime juice, 1 oz rum, and a tsp of sugar. Interestingly the daiquiri is spelled with a “g” instead of a “q” as daiguiri. Every American cocktail book until prohibition spells it this way, and any news article mentioning the daiquiri mines spells it this way too. The Daiquiri mines were an important topic during the lead-up to the Spanish-American war, and all of the journalism from this time spelled it with a “g” too. It’s not too surprising it was misspelled, though. This was the start of yellow journalism, and most national news leading up to the Spanish-American war was not concerned with accuracy. The best early recipe for the daiquiri comes from the 1914 U.S. Navy Standard Publication. A periodical by the U.S. Navy mentions the Daiquiri as the latest in cocktail clubdom. They also spelled it correctly. The recipe they provide is a pony of rum, the juice of half a lime or lemon, and a little bit of sugar. Generally, half a lime provides 1/2 oz of juice, and I’ll take a little bit of sugar to be either a tsp or 1/3 of an oz, but they were not trying to be precise.

In the 1931 book “Cuban Cookery” by Blanche de Baralt, the author states that cocktails were not part of the culture in Cuba before the Spanish-American War. American-style cocktails were first brought there by the soldiers stationed there and the tourist that soon followed. Enamored with the high-quality rum and juices available on the island, many new Cuban cocktails were invented. She specifically calls out the Daiquiri. Baralt provides an alternative origin for the Daiquiri that sounds more accurate. She states the U.S. Naval Officers stationed in Guantanamo Bay made the drink on base and named it after the nearby mining town. This makes much more sense to me, and it would also explain why one of the earliest records of the daiquiri comes from a U.S. Naval publication and that they are the only ones to spell it correctly for decades.

Most people probably know the recipe from the two main cocktail books to come out of Cuba in the 1930s. Sloppy Joe’s and Bar La Florida. Sloppy Joe’s recipe is more on the sour end with a whole ounce of lime juice, but Bar La Florida’s recipe is identical to the U.S. Navy recipe. A comment brought this to my attention, but the Bar La Florida cocktail book is mistranslated. The Bar La Florida cocktail book has Spanish on the left and English on the right; in every place, limes are mentioned, and the English side says lemons. The book uses the older term for limes, limón verde, but the English translation says lemons. Just keep that in mind when looking at recipes in that book.

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