Sorry I haven’t put up a post in a while. I’ve been a little busy at work and on the home front. My wife is now 30 weeks pregnant and all our focus has been on preparing for the baby in May. To top it off we are closing on a house in Silver Spring this week! We’re thoroughly excited about all these major changes. Hell, we’ve only been in DC since August so its safe to say 2012 and 2013 are all about transitioning. Sure, if I thought I had my sh*t together before, its all about to be tested again. But I’m cool with that, life is and adventure and what is the point of life but to experience it? I can’t wait to get my Daddy on.
I’ve of course been exploring various approaches to raising a baby and taking care of house–and concluded one thing, it will be what it’ll be. No theories, no “systems” are going to change the fact that life likes to throw challenges in front of you to keep you on your toes, from leaky faucets to leaky diapers. I’m just blessed to be going through these transitions with my lovely, amazing, inspiring wife. It’s cliche, but we really do complete each other–where I am fast and loose she is studied and patient. Where I am subdued and cautious she is outgoing and adventurous. We remind each other of just how far we’ve come, of the obstacles we’ve dealt with, of the fun we’ve had so far, and look excitedly to the future.
So all these transitions of course deserve a few upgrades in the life-well-lived category. That’s where I want to buck the tradition of going ultra-casual. While I may have to adapt and go-with-it on the home and baby, I look forward to relishing experiences that are highly-structured, the kind that make you pause and savor the moment. Case in point, I recently learned how to make a proper whiskey sour. I know, a cocktail? Well, its one of the easiest place to go from casual to considered.
Here ya go, from the Real Men Drink Whiskey blog, here’s a recipe that uses all fresh ingredients including egg and fresh-squeezed lemon.
From Real Men Drink Whiskey:
- Martini shaker
- Rye straight whiskey (if you can’t find real Rye, not Canadian Rye, use Bourbon)
- Fresh whole lemons (1 per drink)
- Super fine sugar (I like to use berry sugar, as icing sugar tastes odd to me)
- Large Egg (1 per drink)
- Orange Bitters (not crucial, but highly recommended)
Note: This drink was originally created to be made with real Rye. It is the only whiskey I would use for this drink… but if you really can’t get your hands on true Rye bourbon will work nicely in its place.
More Notes: This drink makes a single, it will fill about half of your whiskey glass, double everything up for a full glass.
First, squeeze the shit out of a lemon into a standard short whiskey glass, removing any seeds. You’ll want to squeeze one lemon per drink, around 1oz.
Once your lemon is squeezed pour an equal amount of whiskey into the same cup (or measure the lemon and match it with the whiskey). I like to use just a tad more whiskey than lemon juice; again this will be around 1oz.
Fill a martini shaker ¾ full with ice.
Sprinkle 1 heaping teaspoon of sugar over the ice (you can use more or less of this to taste, if you like things a little more sour start with one flat teaspoon and work from there).
Pour the lemon/whiskey mix over the ice.
Crack an egg and add just the egg white on top of the ice. If you’ve never done this before just “juggle” the yolk from one half of the shell to the other, letting the white slide out into the shaker.
Put just 2 drops (not dashes) of Orange bitters into the mix. You’re not trying to flavor the drink orange, this is just to help round out drink for a complete full-bodied flavor.
Put the lid on the shaker and shake the living fuck out of your mix. You’ll want to shake harder and longer than you have ever shook any martini. The reason for this is to beat up the egg white, which will give the drink a perfect frothy meringue like head, and a distinct every-so-slippery texture.
Strain out the mix back into the glass, and enjoy.