Bottle of good craft beer.
Glass.
Ice.
Ditch the glass, throw away the ice, enjoy.
Cocktail recipes
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Gin Sour
1.5 Oz Gin
1 Oz Lemon
0.5 Oz Campari
1 egg white
Dry shake
Add ice & shake
strain, top with bitters
Enjoy
1.5 Oz Gin
1 Oz Lemon
0.5 Oz Campari
1 egg white
Dry shake
Add ice & shake
strain, top with bitters
Enjoy
Fair enough. Experimentation is good. But if modifying an old recipe, why not give it a new name ? As with the vermouth cassis.
I think if they had Angostura they would have had access to sugar.
The F.M.S. at Ipoh. Sadly closed by the time I got there. Would have loved to be able to order a stengah.
Long gone, like the Elephant Bar. I know it has re-opened, but in reality long gone.
A stengah at the Long Bar in the Selangor Club is perhaps as close to that life as one can hope to get now. I was fortunate to be able to do this a while back and not much has changed. According to the steward I spoke to it's the original bar, about 120 years old if I recall.MaxB wrote: ↑Thu Feb 06, 2020 11:04 amFair enough. Experimentation is good. But if modifying an old recipe, why not give it a new name ? As with the vermouth cassis.
I think if they had Angostura they would have had access to sugar.
The F.M.S. at Ipoh. Sadly closed by the time I got there. Would have loved to be able to order a stengah.
Long gone, like the Elephant Bar. I know it has re-opened, but in reality long gone.
About the sugar and ice, I guess it would have been available in the larger places, especially later on, but not so much in the outposts.
TheGrimReaper wrote: ↑Mon Sep 02, 2019 1:45 pmSlavedog, you do not belong on this forum as you talk too much sense.