Wednesday, December 9, 2009

chicago

Juice of 1/4 Lemon (1/2 oz)
1/2 spoon Sugar (1 barspoon simple syrup)
1 Egg White
3/4 oz Jamaican Rum (Appleton V/X)
3/4 oz Port (Ramos Pinto Ruby)

Shake without and then with ice. Strain into a highball, and top with soda water (2 oz).
After the Broken Spur, I was left with egg whites and set about to find a use for them. My goal of finding a lighter drink recipe was reached in the pages of the Waldorf-Astoria Bar Book with the Chicago. This fizz, according to the book, was "an importation from the Windy City long before bombs, machine guns, and sawed-off shotguns had come to disturb its peaceful life." Once made, the Chicago had a lemon nose from the juice and the twist (my addition to the recipe). On the sip, the lemon and port flavors were up front with the rum on the swallow. The drink was a little on the tart side due to the greater lemon to sugar ratio we ended up using, but the egg white did help to smooth out the drink and make for a rather delectable beverage. We did have a drink with a similar recipe a few weeks ago, the Elk's Own Cocktail, which substituted the Chicago's rum and soda water for rye.

2 comments:

Samuel said...

A new bar opened in my neighborhood recently and they're making a rendition of the Elk's Own that is pretty fantastic. I'm guessing the proportions are about the same, but they make it on the rocks, add the port as a float and toss in a slice of orange as garnish. Delicious and well executed. Scroll down on this page for their menu: http://www.gastrochic.com/2009/food/henry-public/

frederic said...

The number of great sounding bars popping up in Brooklyn is staggering.

*needs to plan trip to visit brother and sister-in-law*