This is an original drink inspired by Ocean’s 11 made with Singani, homemade Lime Cordial (from The 12 Bottle Bar’s recipe), Cointreau, egg white and Campari. It’s a little like a White Lady or a Satan’s Whiskers (https://youtu.be/H0MJVn8PDrc), only with a little less orange in its profile.
The Ocean’s 11 connection comes from the carnival barker behind Singani 63, Steven Soderbergh, better known as the Academy Award-winning filmmaker behind the Ocean’s series. In more recent years, he’s plunged into the deep end of the booze biz. He is the evangelizing face and worldwide distributor of, Singani 63. Singani was one of Bolivia’s best kept secrets for centuries. Luckily for everyone outside of Bolivia, Singani is making its way to the rest of the world. It has a very distinct flavor. It’s extremely floral (lilac) and fruity (plums, papaya) and citrusy (bergamot) and funky (white pepper and potpourri) with a touch of honey. This spirit is nearly impossible to sub out, the closest relative would be a pure Muscatel Pisco, but the Pisco is usually drier and muted compared to the Singani.
With the egg white, the drink has a beautifully creamy texture like the head of a Guinness, but it’s rich and fruity and citrusy and sweet. The frothiness is commonly achieved with a dry shake (shaking the drink first without ice, then shaking again with ice). But you could use a reverse dry shake (shake it with ice first then without second), or hit it with a handheld milk frother before adding ice.
The Campari finish is there to give the nice smell of cherry and orange on the nose. That’s actually the flavor of Campari, but it can be hard to tell under the weight of all that bitterness. That bitterness does not come through in this drink, only the scent. The reason you want to top it off with bitters is that egg white drinks sometimes have this unpleasant, almost wet dog smell to them. The aromatics from the Campari off set that. If you don’t have Campari, you can just use your favorite bitters for this. Peychauds is a good choice. But, if you can, try to use Campari.
The homemade Lime Cordial comes from the recipe in The 12 Bottle Bar. It’s amazing and it makes, hands-down, the best Gimlet (https://youtu.be/REyTwGgUQKM) you’ll ever have. It’s certainly a champion in this drink as well. It makes for a very complex and exciting sour.
However, with the addition of triple sec, it’s more like a daisy. Examples include the Sidecar (https://youtu.be/5X3XZNGX0GI), the White Lady (https://youtu.be/8MAMVEk2Ors) and, of course, the Margarita (https://youtu.be/Ilta1hMAuJc). This most closely resembles the New York version of the White Lady (the one with the egg white). But it’s got a character all of its own. It’s extremely smooth and easy to drink on any palate. No acquired tastes. Just a real easy sipper. One to help you get the night going. Enjoy!
Recipe:
2 oz Singani
1 oz Lime Cordial
0.5 oz Cointreau
1 Egg White
6-10 drops Campari (optionally bitters)
Dry shake all but Campari. Then shake again with ice. Strain into a coupe glass. Add Campari (or bitters if you must) on top of the frothy egg white.
Music:
Slim Elvis by Auracle
via JinglePunks
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Featured in this Episode:
Singani 63
https://singani63.com
Cointreau
https://www.cointreau.com/us/en/cointr…
Campari
https://www.campari.com/int/en/
The 12 Bottle Bar
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Bar Tools:
Coupe Glass
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OXO Measuring Cup, Mini
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Fancy Toothpicks
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Dropper Bottle
https://amzn.to/2dDRkzo
OXO SteeL Cocktail Shaker
https://amzn.to/1pJgEF0
Post time: Apr-11-2017