Master of Cocktails The Silver Lining

For this week’s #MasterofCocktails, we have a Silver Lining recipe. It’s a twist on a whiskey sour using Licor 43 Cuarenta y Tres, which is one of those sort of inexplicable flavours, like Vimto or Dr. Pepper. But with the added bonus of making you better at telling stories, and really good at playing pool. It’s sort of chocolatey, and also sort of vanilla-y.

This drink is courtesy of Jim Meehan’s PDT Cocktail Book. You should really all have this, it’s a superbly curated compendium:

Master of Cocktails The Silver Lining

Anywhoo – on with the show…

Master of Cocktails ingredients

You’ll be needing these…

List of Ingredients

We’re starting with 40ml of the superb Smooth Ambler Rye.

Master of Cocktails The Silver Lining

Next, 15ml of the Licor 43:

Master of Cocktails The Silver Lining

Followed by 15ml Fresh Lemon Juice.

Master of Cocktails The Silver Lining

5ml Sugar Syrup…

Master of Cocktails The Silver Lining

And finally, an egg-white.

Master of Cocktails The Silver Lining

Now give it all a good hard shake with ice until the shaker frosts up.

Master of Cocktails The Silver Lining

Then fine-strain (as we’re using whole egg. Snotty chalaza is nasty) into a glass (any glass):

Master of Cocktails The Silver Lining

You can see at this stage there’s very little foam:

Master of Cocktails The Silver Lining

We’re now going to shake it again without ice to sort that out.

Master of Cocktails The Silver Lining

The ‘after’ photo:

Master of Cocktails The Silver Lining

Finally – a little splash (30ml?) of Soda from a freshly-opened can.

Master of Cocktails The Silver Lining

The finished drink. The Silver Lining. Just incredibly palatable, a superb pre-dinner drink.

Master of Cocktails The Silver Lining

Enjoy!

#6secondcocktails

Please send you pics to @MasterofMalt, we always love to see them – here’s our friend @DJOsito‘s Silver Lining from last night:

Master of Cocktails The Silver Lining

@DJOsito used Hudson Maple Cask Rye.

A little word on the pre and post shake dilemma. Some drinks are ‘dry-shaken’ before ice, and some are ‘post-shaken’. Dry-shaking is to emulsify tricky ingredients (anything with milk or cream hugely benefits from this) prior to chilling. Post-shaking is to give back the foam that’s lost to the massive tumbling rocks knocking about in the shaker.

Here’s what we’ll be using next time:

Master of Cocktails The Silver Lining

Next week, you’ll be needing these…
St. George Absinthe Verte, Sugar Syrup, Bacardi Superior, a Lime, Fresh Mint, Soda, and a Cucumber.

Ben