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Jan 23, 2017
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Drink This Weekend Edition: The Will

Friday, February 27th, 2015

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Every year, I struggle with the same concept: the winter cocktail. There are plenty of drinks that feature egg whites and cream, but they can end up with a thin texture or a chalky mouth feel. And what about that pesky leftover yolk? This decadent tipple delivers creaminess and punch, while also using up all those egg yolks I inevitably collect over time.

The Will
1 serving

1½ oz. Blanton’s bourbon
¾ oz. rich Demerara syrup (a 2:1 ratio)
½ oz. lemon juice
1 egg yolk
Cinnamon for garnish

• Combine the bourbon, Demerara syrup, lemon juice and egg yolk in a cocktail shaker and dry shake 15 seconds. Fill the shaker with ice and shake another 30 seconds. Double strain into a chilled cocktail glass and garnish with cinnamon.

 

Ben Bauer is a member of USBG St. Louis and a bartender at The Libertine.

Raise a glass to National Negroni Week with an Americano

Thursday, May 29th, 2014

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It’s National Negroni week, which means bartenders all over St. Louis , including me, is most likely throwing their own spins on this Italian cafe classic. But before we recreate a staple in the bartender’s arsenal, let’s stop and appreciate the origins of this beloved cocktail.

The Negroni and its lesser-known siblings, the Boulevardier and Old Pal, are all derived from the 1860s Italian cooler Americano, a favorite of many cocktail connoisseurs. “I’ve always been enamored with the sorts of long drinks you find in European cafes,” wrote bar manager and beverage blogger Jeffrey Morganthaler. “They’re light, palate cleansers, appetite awakeners and thirst quenchers.” The Americano is no different. Bitter, citrusy, fizzy and refreshing as hell, it’s perfect for a spring afternoon.

Americano
Courtesy of The Libertine’s Ben Bauer
1 serving

1½ oz. Campari
1½ oz. Cinzano sweet vermouth
Soda water
Orange slice to garnish

• Pour the Campari and sweet vermouth into an ice-filled Collins glass. Top with the soda water and stir. Garnish with the orange slice.

Ben Bauer is a member of USBG St. Louis and a bartender at The Libertine.

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