SHAKEN NOT STIRRED
Rebecca – Bex – Donnison knows how to play. Read about her latest discoveries in after-work indulgence.
We can talk about healthy shakes all you want, but when you say shake, I say cocktail.
Hopefully I am not the only one here. We’ve recently been taught it’s good to drink your veggies – and shakes are the newest way to take in your daily percentage of vitamins or protein. But where I come from the combination of drinking and shaking is still associated with booze.
For most people – the image of Tom Cruise and ‘Sex On The Beach’ still pops up in their minds when they think of cocktails. Or is it just wishful thinking that every cocktail-shaker looks somewhat like Tom? Chances are: if you’re sipping cocktails in New York your bartender might actually dream of a career like Tom, because you are actually paying his way through acting school. On the other hand, the worldwide spread for the love of cocktails and hospitality has also caused bartending to become a profession by choice rather than necessity.
Bartending Premier League
Tess is the perfect example that crushes that old-school image of a bartender. Admittedly, she started working at Door74 (one of Amsterdam’s first high-end speakeasies) as a side job whilst studying sociology. Her passion for the craft of mixing and cocktails has now resulted in a full-time occupation. In the premier league so to speak, as she just returned from South Africa where she became best female bartender during the WORLD CLASS Bartender of the Year competition and won the eighth place in the total rankings.
Harmony of flavours
If you ask Tess, the key to any good cocktail should be a perfect balance (figures ;)). “It is that exact harmony between sweet and sour that will make all taste buds tickle.” A few of her favourites? Corpse Reviver, Old-Fashioned and Whiskey Sour.
For the Whiskey Sour, lemon juice is used to make a counterpoint to the whiskey, and then just enough sugar is used to take the edge off the lemon. Funnily enough the star ingredient is fresh egg white. The egg white is used to soften and smooth the drink’s texture on the tongue to make it more ”silky” as the flavours will linger on your palate and be followed by a pleasant and creamy finish.
No one should be surprised that these cocktails don’t fit in your average (liquid) diet. But you still see some bloggers promoting or posting recipes for low-carb / ‘healthy’ cocktails. Do you really think you should only be worried about just the amount of sugar opposed to alcohol in your cocktail? If you do see superfood-ish ingredients like beetroot or kale on a fancy cocktail menu, it most probably is the result of a few bartenders fooling around with new flavours and just trying out something different.
Because who are we kidding – If you’re in need for a drink, have a proper one…
For your extra protein boost, here is Tess’ Whiskey Sour recipe:
60ml bourbon (Bulleit bourbon / Elijah Craig / Makers Mark)
30ml fresh lemon juice
15ml sugar syrup
a dash Angostura bitters
1 egg white
Shake without ice to emulsify the egg white. Shake again, this time with cubed ice. Pour into a rocks glass and garnish with an orange zest.
Tip! When in London – go to Artesian!