The Essential Cocktail by Dale DeGroff

Author:Dale DeGroff
Language: eng
Format: mobi, epub
ISBN: 9780307762450
Publisher: Crown Publishing Group
Published: 2010-07-20T20:00:00+00:00

INGREDIENTS

1½ ounces base liquor

1 ounce simple syrup

¾ ounce fresh-squeezed lemon juice

¼ ounce egg white, optional

Cherry, for garnish

Orange or lemon slice, for garnish

Combine the base liquor with the syrup, lemon juice, and egg white, if using, in a mixing glass with ice and shake well. Strain into an old-fashioned glass and garnish with the cherry and the citrus slice—orange for the American version, lemon for the English.

INGREDIENT NOTE

How Sweet Is Too Sweet?

Back in the days when the standard cocktail was a mere 2 to 3 ounces, syrup was made in a stronger concentration of 2 parts sugar to 1 part water, packing a lot of sweetening punch into a small volume. But now that drinks have gotten so much larger, this concentration doesn’t provide enough volume to stand up to the larger proportion of spirits in most drinks. Nowadays the syrup ratio you are looking for is 1:1.

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