Milk & Honey Stockholm
|Sam Ross at work|
Electric Current Fizz
Make a Silver Fizz; save the yolk of the egg and serve it in the half-shell, with a little pepper, salt, and vinegar, with the fizz.
|Electric Current Fizz|
A mixing-glass half-full fine ice, the juice of half a lemon, half a tablespoonful fine sugar, the white of one egg, one jigger Tom gin; shake well, strain into a fizz-glass, fill with siphon seltzer. Drink while effervescent.
This evening's version was somewhat different, as the egg yolk was served in a shot glass with lots of hot sauce in addition to the above spices, but it was indeed "very special" and interesting, maybe not something you'd order on a regular basis, though.
Later on, I thought I'd impress Michael with knowledge about their cocktail menu, so I asked for a Devil's Share. Surprisingly, he answered that he'd never heard of it. Ashamed as I was, I decided to look it up - and it turned out to be from the London Milk & Honey cocktail menu, recipe by Pete Kendall. It's actually quite similar to Penicillin, and almost equally delicious. Here's the recipe if you want to try it for yourselves:
2 slices fresh root ginger (thumbnail sized)
2 oz bourbon
¾ oz orange juice
1 oz lemon juice
½ oz maple syrup
Muddle ginger in base of shaker. Add other ingredients, shake with ice and fine strain into ice-filled Old-fashioned glass. Garnish with orange zest twist.
All in all, it was a perfect evening, now I just wish that Milk & Honey will consider opening a permanent bar here in Stockholm.
|Michael and Sam doing their thing|
They also demonstrated how to be able to make hundreds of drinks just from knowing the base recipe for each cocktail family - sour, collins/fizz, gimlet, rickey, daiquiri, sidecar, highball, caipirinha, smash, martini, manhattan, old fashioned and julep. While this probably wasn't completely new for the bartenders who attended the workshop, it was at least very entertaining.
Michael and Sam finished everything by telling us about their new bar Atta Boy, which will be located in the current Milk & Honey space once they have found and moved to something bigger. Hopefully, everything will be ready in time for my next trip to NYC - fingers crossed!