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:
Anywhoo – on with the show…
You’ll be needing these…
List of Ingredients
- 40ml of Smooth Ambler Old Scout 7 Year Old Rye
- 15ml of Licor 43 Cuarenta y Tres
- 15ml Fresh Lemon Juice
- 5ml of Sugar Syrup
- An Egg White
- 30ml or so of Soda
We’re starting with 40ml of the superb Smooth Ambler Rye.
Next, 15ml of the Licor 43:
Followed by 15ml Fresh Lemon Juice.
5ml Sugar Syrup…
And finally, an egg-white.
Now give it all a good hard shake with ice until the shaker frosts up.
Then fine-strain (as we’re using whole egg. Snotty chalaza is nasty) into a glass (any glass):
You can see at this stage there’s very little foam:
We’re now going to shake it again without ice to sort that out.
The ‘after’ photo:
Finally – a little splash (30ml?) of Soda from a freshly-opened can.
The finished drink. The Silver Lining. Just incredibly palatable, a superb pre-dinner drink.
Enjoy!
Please send you pics to @MasterofMalt, we always love to see them – here’s our friend @DJOsito‘s Silver Lining from last night:
@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:
Next week, you’ll be needing these…
St. George Absinthe Verte, Sugar Syrup, Bacardi Superior, a Lime, Fresh Mint, Soda, and a Cucumber.
Ben
