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It’s All Fun and Games’ Summertime Spirits
This issue of Madeworthy is all about summer fun, and what’s more fun than experimenting with cocktails?
Not only do you get to come up with fun, new creations, you get to drink your mistakes! The Madeworthy editorial team recently came across some old cocktail guides, and inspired by the hit Apple TV+ series, Palm Royale, we decided to find some fun drinks that are due a renaissance.
The Pink Lady
The Pink Lady
The origins of this classic cocktail are somewhat murky. It may take its name from the 1911 Broadway musical of the same name, or maybe it was made in honor of the star of said musical, Hazel Dawn. Some claim it was created and named by the socialite Elsie de Wolfe, but her recipe differs from the classic recipe below. Wherever the name came from, it’s a fun drink to make and to consume!
Ingredients
3 centiliters (or approximately 2/3 of a jigger) good gin [Editor’s Note: Look for a citrusy gin like Plymouth or Tanqueray 10]
4 dashes grenadine
1 egg white [see Note below]
Directions
To get a good foam from the egg white, you’ll need to do what bartenders call the “dry shake.” Place all the ingredients in a cocktail shaker and shake very well. Very well. Use those arm muscles! [Editor’s Note: My upper arms have never looked better than when I was a bartender.] Once the drink is foamy, add the ice and shake again. Strain the drink into a cocktail glass, a martini glass, or a coupe, and garnish with a cherry.
Note on the use of raw egg whites in cocktails.
While you can certainly skip the egg white in any recipe that calls for one, you will miss the lovely silky texture that the egg white contributes to the drink. Additionally, the protein in the egg white balances the “hotness” of the alcohol, making the drink smoother.
Pasteurized raw eggs are available, but they are difficult to find in local grocery stores. Using very fresh eggs that have been cleaned dramatically reduces the risk of foodborne illness from using a raw egg. (No, the alcohol doesn’t kill off the germs that cause food poisoning.) If you are worried about getting sick, you can use powdered egg whites.
To use powdered egg whites in your cocktails, there are a few more steps you’ll have to follow, but the result is almost indistinguishable from a raw egg. First, make sure you purchase 100% dehydrated egg whites. You can find these online. To make enough for one cocktail, whisk 2 teaspoons of egg white powder with 1 ounce of water. (There will be some clumps right now, but don’t worry.) Let the mixture sit for about 5 minutes to hydrate. Whisk again. The clumps will work out, and you can then use the rehydrated egg to make a gorgeous Pink Lady.
The Grasshopper
Grasshopper
If you’re a Southerner, this is what your grandmother drank in the 1950s and 60s. Invented by Philip Guichet, owner of the New Orleans bar Tujague’s, the Grasshopper is a delightfully sweet drink that is perfect after dinner.
Ingredients
3 centiliters (or approximately 2/3 of a jigger) green crème de menthe
3 centiliters white crème de cacao
3 centiliters cream
Directions
Pour all ingredients into a cocktail shaker with ice and shake well. Strain into a chilled cocktail or martini glass and garnish with a sprig of mint and maybe some chocolate shavings if you’re feeling fancy.
Grasshopper Variations
The After Eight: add 3 centiliters dark chocolate liqueur
The Flying Grasshopper: substitute 3 centiliters vodka for the cream
The Girl Scout Cookie: substitute 3 centiliters peppermint schnapps for the crème de menthe
The Chilly Grasshopper: Make a Grasshopper and serve it over ice cream. You can use vanilla, chocolate, or mint chocolate chip.
Mississippi Punch
Mississippi Punch
While Mississippi Punch was first mentioned in a cocktail guide from the 1860s (yes, that’s an EIGHT), it has recently become fashionable again thanks to Apple TV+’s hit series “Palm Royale.” While the name could come from the state or from the river, it’s a delicious but stout drink. Seriously, think twice about making this if you have to work in the morning. Having said that, it’s downright delicious and is a delightful addition to a backyard cookout or retro-themed cocktail party.
Ingredients
2 ounces cognac
1 ounce bourbon
1 ounce dark rum
½ ounce lemon juice
2 teaspoon sugar or simple syrup [see Note below]
Directions
Put everything in a cocktail shaker and shake well. (I told you your arms would look fantastic!) Strain into a Collins glass or highball filled with ice and garnish with a sprig of mint and a twist of lemon.
Note on simple syrup.
Simple syrup is, as the name implies, simple. Bartenders prefer using simple syrup in their cocktails over granulated sugar because sugar doesn’t melt quickly in cold liquids. (And no, you can’t use powdered/confectioner’s sugar in cocktails; the corn starch mixed in with the sugar will make your cocktails lumpy. Yuck.) To make simple syrup, combine 1 part sugar with 1 part water in a saucepan over low heat and stir until the sugar has melted. Allow to cool and store in an airtight container in the refrigerator.
