Stunning to look at, the Greenwich Sour is rich and frothy, with a band of red wine floating on top. It is a variation of a Prohibition classic, the New York Sour. The key difference between the two is that we have add an egg white in our take, a practice common throughout the history of making sours. Many people today are wary about consuming raw eggs for fear of salmonella. The risk of contamination is actually quite low and ca be reduced even more by using eggs from free-range chickens; add high-proof spirit to that, and the chances of getting sick are reduced to almost nothing. The egg white adds texture to the cocktail by trapping air and requires a very long hard shake to create the necessary consistency. Many bartenders will shake the egg white on its own first to begin this process. To give the Greenwich Sour its necessary backbone, it is important to use high-proof whiskey to cut through the sour body. The wine’s tannins add depth to the cocktail and complete its finish.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.