I’m not one of these dudes who’s a afraid to veer a little left. A good contigent of my bros routinely give me shit for lifting a pinky and sipping on something off-beat (read: something other than Jamesons, Jack Daniels, Bud and Coors Light). Even in The Great Liberal North-East – NYC being the epicenter of “live and let live” – there is still a bastion of meathead’ish, old school, “straight-guy logic” that outs itself in force when boozing time rolls around. There’s a set of unwritten rules to abide by. Among a half-dozen, mostly straight dudes, few other things can incite fierce stare-downs and raucous shit-talking faster than ordering a “girly” drink (like a milkshake, fruit-juice highball, or the poster-child for metrosexual and homosexual men – The Cosmo). Having the balls to order such a drink in a sea of seemingly straight men has sometimes even lead to drunken skirmishes.
- 1oz Vodka (or Tequila if you prefer)
- 1/2 oz Galiano
- 1/2 oz Countreau (Orange Curacao or Triple Sec if you’re cheap)
- Splash of Fresh Orange Juice
- 1 Egg Yolk
Chill a cocktail/Martini glass if you don’t have a dedicated chiller.
Build your concoction in your 16oz glass shaker. Save the egg yolk for last. Crack and separate the yolk from white using second glass, making sure to stretch your arms really high, and bulging your eyes as extra drama.
Smile grandly and say something mystical that will reinforce the customer’s belief that you’ve graduated from the Tom Cruise Academy of Flair. Alternatively, concoct some whimsical story about partying it up with these crazy dancers from Florence you shacked up with last year when you were exploring the Eastern-most Himalayas on foot. Remember, you’re on stage. The theatrics, presentation and atmosphere are half of what they’re paying for.
…oft misunderstood, frequently (and wrongly reviled) and lately, lumped in the same camp as Crispy Cream doughnuts. When “cocktails” were at their height of elitism, popularity, and art – arguably near the turn of the 20th century – this additive probably consisted of something like sugar, bitters and lime. In popular/modern context, it’s come to mean a concentrated lemon additive for alcoholic beverages.
In reality, at the vast majority of bars, what you’ll find is that 95% of bartenders and bar management don’t give this stuff a second thought outside of how to obtain it as cheaply as possible. That’s really, really sad and extremely short-sighted. For most buyers, it’s simply another necessary bar supply – one for which corners must be cut to – uh – increase profits.
What that typically means is that your average bar owner will opt for “food service” distributed “Lemon-X” brand Sour Mix. It comes either in gallon jugs or syrup boxes to be hooked into the WunderBar or similar soda-gun systems. Furthermore, it’s name is misleading as it’s not really sour at all but rather, very sweet – at least the commercial crap is. As a result, you get a lot of customers that are terrified to go anywhere near the stuff. That’s probably because most bartenders (1) again, buy this junk instead of making it and (2) they overuse it.