Herbal cocktails are my jammmm! Ever since I chanced upon a thyme gimlet at a restaurant in Brooklyn (because let’s face it, that’s where ALL the herbal cocktails are) I
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home bartender
The festive season has died down ( if you’re in Ghana like myself, it’s still winding down), and I for one am not happy about it. The end of the holidays means school and work and no more of those lounging-in-PJs-forever days. Blergh.
But as much as we all like to hold on to the scanty remnants of the holiday season, I think we all secretly like to watch it go. Productivity is what most of us run on, and it’s great to get back in the groove of real life. I got back in the groove of my real life with this amazing-as-hell cocktail recipe that I’m pretty sure you guys will enjoy too!
Funny story – I didn’t want to photograph the egg because I was too scared it would fall off the table and crack and it was my last egg!
What you need:
1/2 cup of blackberries
2 tbsp agave syrup
2 tsp blackberry liqueur
1 shot vodka
Juice of half a lemon
1 egg white
Edible gold foil for garnishing
First make blackberry syrup by bringing 1 cup of water with 1/2 cup of muddled blackberries and agave syrup to a boil in a small saucepan. You can increase the recipe to make large amounts of the syrup and store this. Strain and allow syrup to cool before mixing in cocktail.
In a cocktail shaker, add blackberry liquor, vodka, 1 cup blackberry syrup, the juice of half a lemon and 1 egg white. Shake vigorously for at least 3 minutes. This is a very important step, as you need the egg white to emulsify to give you that beautiful and yummy foam. Pour into glass, garnish with edible gold foil and serve.
Not gonna lie I was horrified when I first learned of egg white being used in cocktails. As someone who absolutely cannot stand runny egg yolk this sounded like a nightmare to me. But let me tell you – I was SOLD when I had it. It adds extra texture and flavor to any drink and there really is no substitute for it. If I tried it, you can too.
Off to sip on the good stuff while I try to be a real human again!
xo,
Essie
There’s no better combination than wine and a sweet treat! AND it’s even better on a hot summer day. These aren’t your regular slushies though, as they combine dry white wine with strawberries – not for the little ones! I made this after a day of walking around New York city and it was far more refreshing than I could have ever imagined. I’m thinking of making this for my summer rooftop brunch, but rooftop + sunshine might not bid too well for the slushies wellbeing. Also I’m in a constant debate with myself whether to say ‘slushy’ or ‘slushie’ – any ideas on which is actually correct?
What you need:
5-6 pitted and washed strawberries
1 cup riesling
2 cups ice
And all you need to do is blend blend blend! If you would like to save some of this for later, a good way to store it is to pour the slushy/ie mix into an ice tray and re-blend when you’re ready.
This is an easy one so get to blending! I hope you guys enjoy 🙂
Stay cool,
Essie