Wow - it has already been a year since I started this blog! Time really does fly…
I've decided to celebrate this anniversary by pouring myself a cocktail. And not just any cocktail, but the Williams Crown!
I've decided to celebrate this anniversary by pouring myself a cocktail. And not just any cocktail, but the Williams Crown!
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| Great cocktail - even without foam... |
A few weeks ago I spent a weekend with a friend in the beautiful Hotel Post in Tyrol. Apart from enjoying some relaxing SPA-treatments, we also discovered a great new cocktail. While chatting to the Chef de Bar Oliver, he mentioned he had created his own cocktail recently. Obviously, we had to try it, especially since it contained Williams, one of my favourite spirits. The cocktail was delicious with an intense fruity smell and taste despite being light in texture - very drinkable (read "dangerous")!
Oliver was kind enough to share the recipe with us, so I can share it with you. It contains to the Fizz-family. To accommodate modern restaurant hygiene regulations it is made with soda water only, leaving out the raw egg white that would traditionally be included. The raw egg white does not alter the taste of the drink, but makes sure that there is a nice foam on top of the drink. To be honest, Oliver's version had a nice foam layer on top even without the egg white, unlike mine - maybe the soda water I used did not contain enough carbon dioxide. But enough moaning about no-foams, here is the recipe:
4cl Williams (since this component gives the main flavour, it is advisable to use a decent brand)
2.5cl Pear Juice
dash Soda Water (I used ca. 4cl)
dash Sugar Sirup (recipe can be found here, I used ca. 2cl)
dash Lemon Juice (I used ca. 2cl)
Shake everything hard for about 30s in your shaker with ice and strain into nice glass decorated with a slice of pear. To get all the flavour into the drink, pour some additional soda water (I used ca. 4cl again) into the shaker to rinse it and to get the rest of the aroma into the glass.
Cheers! To another year of blogging!
Oliver was kind enough to share the recipe with us, so I can share it with you. It contains to the Fizz-family. To accommodate modern restaurant hygiene regulations it is made with soda water only, leaving out the raw egg white that would traditionally be included. The raw egg white does not alter the taste of the drink, but makes sure that there is a nice foam on top of the drink. To be honest, Oliver's version had a nice foam layer on top even without the egg white, unlike mine - maybe the soda water I used did not contain enough carbon dioxide. But enough moaning about no-foams, here is the recipe:
4cl Williams (since this component gives the main flavour, it is advisable to use a decent brand)
2.5cl Pear Juice
dash Soda Water (I used ca. 4cl)
dash Sugar Sirup (recipe can be found here, I used ca. 2cl)
dash Lemon Juice (I used ca. 2cl)
Shake everything hard for about 30s in your shaker with ice and strain into nice glass decorated with a slice of pear. To get all the flavour into the drink, pour some additional soda water (I used ca. 4cl again) into the shaker to rinse it and to get the rest of the aroma into the glass.
Cheers! To another year of blogging!
Sorry, forgot to mention my guest-turned-assistant Andrea who helped me with the photography. Thanks! :-)
ReplyDeleteCongratulations fellow blogger ;-) I just had my first birthday, too! Keep on baking! :-)
ReplyDelete