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.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.
drink & tell: a boston cocktail book
A collection of drink recipes, techniques, and Boston bar recommendations from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore). Follow the buzz on D&T's Facebook fan page!