Froth Blower Cocktail

Froth Blower Cocktail

The White of 1 Egg.
1 Teaspoonful Grenadine. (homemade)
1 Glass Plymouth Gin. (2 oz Tanqueray Gin)

Shake well and strain into port wine glass.

As someone who is interested in technique, egg whites frustrate me. Sometimes you get a good amount, and sometimes they don’t work. This isn’t totally shabby, I suppose. A good eighth to a quarter inch. Still, darn that Thomas Waugh, currently at Alembic. I don’t know how he consistently gets an half inch or more every time he makes an egg white drink.

The drink is, well, gin and egg whites with a touch of grenadine, which seemed enough of an epitath until I googled “froth blower” and discovered the Ancient Order of Froth Blowers or AOFW.

“A sociable and law abiding fraternity of absorbitive Britons who sedately consume and quietly enjoy with commendable regularity and frequention the truly British malted beverage as did their forbears and as Brittons ever will, and be damned to all pussyfoot hornswogglers from overseas and including low brows, teetotalers and MP`s and not excluding nosey parkers, mock religious busy bodies and suburban fool hens all of which are structurally solid bone from the chin up.”

Whose slogan, “Lubrication in Moderation,” seems as apt today as ever.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

4 thoughts on “Froth Blower Cocktail

  1. I’ve seen a few places that have small hand blender type things they use to get a good froth going instead of the standard dry shake. Or you could just go the Elixir route and buy a milk shake spinner.

  2. I’ve had good luck with the aerolatte mixers as well, though it’s much more fun to do them in a shaker with a whisk ball.

    PS: I think you mean “epithet”.

  3. Pingback: Apple Blow Fizz | Savoy Stomp

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