Hooray, you made it to this day! We’re going to show you how to impress your friends at the next virtual happy hour. And we have a kid-friendly version! Continue reading
Category Archives: drink
Cranberry Rosemary Sour
This past spring we shared a variety of fizz and sour cocktails. Today we’re back with a wintry version. You can find all of our cocktail recipes here.
If you’re up for a bit of egg on your face in your drink, then I think you’ll love today’s drink. The combination of spicy ginger + tart cranberry + earthy rosemary creates a drink that encapsulates everything I feel as I watch the sun’s low rays move across our hill on a winter day. Continue reading
Cucumber Sage Sour
Eggs were our ingredient of the season this past spring, and honey is our ingredient of the season now! This recipe is a happy blend of both plus all the things that are good about summer. Continue reading
Bee’s Knees Cocktail
Honey is our ingredient of the season, you can see some of our previous honey posts here.
Of course we’re starting the season with a cocktail, and there’s a good reason for it. Moms need cocktails and this cocktail has the cutest name. Continue reading
Edible Flowers Round-up
It’s flower season!
Edible flowers are such a beautiful and tasty ingredient. Below is a roundup of past posts that highlighted the use of flowers in the kitchen.
Chive Blossom Fritters (look at that bee bum!)
Chocolate Cake with Buttercream Icing & Rose Petals
Sour Wildflower
Eggs are our ingredient of the season. That link will take you to our archive of egg posts.
I still can’t believe how much I love these cocktails with a creamy foam created by egg whites. While I understand the chemistry behind the egg white + acid + simple syrup mixture, I still can’t get the drink names straight. Continue reading
Pisco Sour
Eggs are our ingredient of the season. That link will take you to our archive of egg posts.
Read on for the most popular hipster of all egg white cocktails: the pisco sour!
Last month we shared the recipe for a lavender lemon gin fizz. That post provides a simple introduction to egg white cocktails. I LOVED that drink, but since I finished the lavender simple syrup, it was time to try something new.
I feel like pisco sours have had a resurgence lately. Really, it seems like all sours are back in fashion, and I’m glad that we didn’t totally miss the boat. With their citrus, sugar, and creamy egg whites, I think you’ll find that these drinks are easy to sip.
Pisco
Pisco is an un-aged brandy produced from fermented grapes. It is currently produced in the wine-making regions of Peru and Chile, where it was developed by Spanish settlers in the 1500s. I bought a color-less pisco from Peru, but other varieties may be a yellow to golden color.
There is a bit of a standoff between both countries when it comes to the liquor and the cocktail. They both claim to be the original of pisco and they both claim the cocktail as their national drink.
Pisco Sour
The pisco sour was developed in Lima, Peru in the 1920s by an American bartender BUT it was a Peruvian bartender who added the egg whites and bitters! The Chilean version is slightly different in that it usually doesn’t include the egg white or bitters and uses powdered sugar.
There are many pisco sour recipes online, and you’ll likely notice one other big difference between the recipes : some call for lemons while others call for limes! Traditionally, limes are used in the Peruvian and Chilean pisco sours, BUT the International Bartenders Association’s recipe uses lemons.
The Wikipedia article on pisco sours goes into great detail about the history of the drink and its nationality… it’s a fun read if you want to go down that rabbit hole. It’s moments like this when I love the collective power of the internet to create a volunteer-generated article about a single cocktail.
Ingredients & Instructions
- 2 oz pisco
- 3/4 oz lime (or lemon!) juice
- 3/4 oz simple syrup (I’m heavy handed with my simple syrup, you can use less if desired)
- 1 egg white
- ice
- Place the gin, simple syrup, lemon juice, and egg white in a blender. Blend on high for a quick 15-30 seconds. You’ll see a nice foam develop, and you’ll know that the white is whipped the right amount.
- Shake the blended ingredients with ice in a cocktail shaker.
- Strain and pour over ice into an old fashion glass and enjoy!
*You can read more about my use of a blender here. If you prefer to skip the appliances, then you can do that first shake in the cocktail shaker without ice (dry shake). Just make sure that you get a nice foam from your egg whites. Egg slime is not your sour’s friend.
Lavender Lemon Gin (Fizz)
Eggs are our ingredient of the season. That link will take you to our archive of egg posts.
As soon as we picked eggs as our ingredient of the season, I knew that I wanted to try out a few cocktails that include egg whites. These are recipes that I’ve seen all over the web, on fancy bar menus, and well-curated Instagram photos, but, there was no way that I could bring myself to taste one. Until now. Continue reading
Rose Orange Kombucha
Back in 2015, orange was our ingredient of the season. You can find our full archive of zesty orange posts here, with everything from cocktails and cakes to candies and cleansers. And in the winter of 2016, tea was our ingredient of the season. So much good stuff in those archives!
I’m pretty sure I’ve mastered homemade kombucha, and I’m sharing my new favorite recipe below. Follow our instructions and you’ll create a nice citrus-flavored kombucha with a light floral aroma. yay!
Cinnamon Hot Toddy
Apples were our ingredient of the season during the autumn of 2014. Check out our complete archive of apple drinks, recipes, and crafts.
With the holidays just around the corner, we wanted to share a super simple toddy recipe with an extra kick of cinnamon that’s sure to warm you up!