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Archive for the ‘Eggs’ Category

*previously posted on March 9, 2012 in DigBoston

 

International Women’s Day is upon us, dear readers! The March 8th holiday isn’t something we celebrate with much gusto here in the states, but it’s celebrated heartily in other corners of the world. We first learned about Women’s Day from an ex-pat friend who lives in Italy, where Italian regazzi give their ladies yellow mimosas as they gather for women-only dinners and parties. Anyone who’s seen an episode of Sex and the City finds this commonplace, but in Italy, ladies night is not so. In Poland Women’s Day is similar to American Mother’s Day; in Pakistan it’s a day to commemorate the struggle for women’s rights.

Women’s Day arose after an important protest on March 8, 1908, when 15,000 women took to the streets of New York, marching for voting rights, shorter hours, and better pay. The Socialist Party of America declared National Women’s Day to be February 28 the following year.

The first International Women’s Day was celebrated on March 19, 1911, with more than a million men and women attending rallies around the globe, campaigning for women’s rights to vote, work, and hold public office. The holiday was moved to March 8 two years later and has been celebrated then ever since. In 1975 the holiday received official sanction from the U.N. and has been an officially sponsored holiday ever since.

This International Women’s Day, why not celebrate with a cocktail from the “Lady” category?

White Lady, Chorus Lady, Creole Lady—there are several but a Pink Lady will always be my go to.

Pink Lady

1.5 oz Plymouth gin
.5 oz applejack
.5 oz fresh lemon juice
.5 oz grenadine
1 egg white

Combine ingredients without ice in a cocktail shaker and shake vigorously for 20 seconds. Fill the shaker with ice and shake shake shake until frothy and delicious.

CIN-CIN!


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*as posted in DigBoston

 

It’s easy to get the blues this time of year when the only holiday on the horizon is Valentine’s Day. You need a cocktail. Thus we bring you THE SNOW BALL—a LUPEC Boston Winter Prom. On January 30 the ladies of LUPEC Boston will transform the back room at Silvertone into a winter wonderland for a magical evening of dancing, drinks and awkward prom photos to benefit local women’s charityOn the Rise.

While former prom kings and queens are reliving their wonder years,

those among us who skipped prom because they were too busy listening to punk music and being vegan (cough BOURBON BELLE cough) will have a chance to enjoy Prom 2.0—complete with spiked punch, cocktails and hands below the waist.

Entry to THE SNOW BALL costs $10 and will be granted on a first come, first served basis. All of the ticket proceeds will be donated to On the Rise. Guests who bring clothing and other items deemed acceptable for donation (visit lupecboston.com for specifics) will be given tickets for complimentary drinks commensurate with their donation. Additional spiked punch and cocktails that commemorate proms throughout the ages will be available for purchase for $5-$7 each. Light appetizers will be served.

Josh Childs and Beau Sturm will guest bartend and TJ Connelly, the locally famous DJ for the Boston Red Sox and co-founder of getonthebar.com will provide musical entertainment. Guests will have an opportunity to have their moment memorialized in THE SNOW BALL photo booth.

As with all LUPEC events, dressing up is encouraged and guests are invited to come in creative formal prom attire. And yes, a prom king and queen will be crowned, so dress to impress.

Enjoy one of these as you mull over your outfit.

PINK CARNATION
1 egg white
.25 oz grenadine
.25 oz lemon juice
.25 oz Sweet cream
2oz Beefeater gin
Shake and strain into cocktail glass.

CIN-CIN!

 

COCKTAIL PARTY

Our prom date left with the art teacher. True story. Man, we really coulda used a drink back then. Heh. Yeah … we’re calling this SNOW BALL thing a total do-over.
[69 Bromfield St., Boston. 617.338.7887. 7 pm/21+/$10. silvertonedowntown.com]

 

 

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The ladies of LUPEC Boston are thrilled to honor the hundreds of thousands of forebroads who’ve served this country as volunteers during times of war. We’ve written about the Hello Girls of World War I and the Clubmobile girls of World War II, and later this week we’ll talk about the entertainers who traveled to to war torn Europe bring hope to American troops before the USO even existed. We hope you’ll raise a glass to these and all women who’ve served courageously today, and join us in just ten days for the “LUPEC Boston USO SHOW”, an event designed to commemorate these fabulous broads.

The LUPEC Boston “USO SHOW” will be a 1940’s-themed cocktail party featuring retro-libations, live music, dancing, delicious canapés, a prize raffle, and a USO-style variety show. It’s a coed event, and all are welcome.

This is our second annual large-scale fundraising event and was created to benefit women at The New England Shelter for Homeless Veterans (NESHV). Tickets are $35 in advance/ $45 at the door, and can be purchased at Toro and Tremont 647 in the South End, Grand in Somerville, or online at grandthestore.com.

In addition to sipping delicious, ’40s era cocktails and watching fabulous live acts, you’ll also have a chance to win big in our prize raffle! We’ve recently added some great items to our raffle prize list, including gift certificates from Vee Vee, Flour Bakery + Cafe, A Brix Six Gift Pack from Brix Wine Shop, tickets to the Improv Asylum and Swing City!

Hope to see you there Friday, Nov 21st! In the meantime, you can raise one of these to celebrate veterans world wide today.

KISS THE BOYS GOODBYE COCKTAIL
1 oz fresh lemon juice
3/4 oz sloe gin
3/4 oz brandy
1/2 egg white
Shake in iced cocktail shaker and strain into your favorite vintage cocktail glass.

Cin-cin!

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by Pink Lady

Hopefully you all caught the debut of the LUPEC Boston column in this week’s issue of The Weekly Dig. As promised, here’s a little more info on our favorite recipe for the Pink Lady, and a few notes on why I thought it an appropriate choice as the very first cocktail for our very first Dig column.

At first glance The Pink Lady appears to bear all the trappings of a “girly” drink – a feminine name, an approachable frothiness, a pastel hue. But the Pink Lady is no drink for the faint of heart: its tart-dry flavor is a far cry from the cloyingly sweet “girly” cocktails we’re wary of in this modern era of drinking. And its boozy gin & apple brandy base packs a whallop. As Eric Felten wrote in his Wall Street Journal column on the topic, “though a tasty drink worthy of inclusion in the cocktail canon, the Pink Lady has found its reputation dogged by association with a dubious aesthetic.” It is a cocktail that is easily underestimated. After enjoying one or two of these, though, I’m sure you’ll agree: ladylike as she is, the Pink Lady kicks ass and takes names. She’s a LUPEC kind of gal. Our favorite recipe is below:

PINK LADY COCKTAIL
1.5 oz gin
.5 oz applejack
.5 oz fresh lemon juice
.5 oz grenadine (preferably homemade)
1 egg white
Combine ingredients in a shaker and shake vigorously without ice.

Add ice; shake continue vigorous shaking. Strain into your favorite vintage cocktail glass. There are two classic cocktail lessons inherent in the making of a Pink Lady:

Lesson #1: Quality of ingredients: your drinks will only taste as good as the stuff you use to make them. Most of the cocktails the ladies of LUPEC Boston are intent on reviving were invented in the days before preservatives kept juices intact for weeks on end. When trying them out at home, you too should use the freshest ingredients you can find. For the Pink Lady you’ll need fresh lemons and we highly recommend using homemade grenadine: the flavor is leaps and bounds beyond the stuff you can buy in a bottle, and it’s really simple to make. Hanky Panky’s recipe is below.

Grenadine

Combine equal parts pomegranate juice (Pom, par example) and sugar in a saucepan. Bring to a boil over medium high heat. Reduce the heat and simmer for 7 minutes. Remove from heat and add 1 tsp orange flower water for every 1/2 cup pomegranate juice used. Cool.

Lesson #2: Eggs in cocktails: We know, we know. The whole “egg thing” is a really weird concept for many classic cocktail novices, but I promise you, your trip down classic cocktail lane won’t be nearly as fulfilling if you can’t get over it. As you cozy up to the raw-egg-in-a-drink idea, ask yourself: when is the last time you ever heard of someone in America actually getting salmonella? And if I offered you a taste of delicious raw batter from the cookies I’ve just whipped up, would you decline? I thought not. If you’re still having doubts, check out this recent article in the New York Times: see, eggs are HUGE in New York.

Once you’re ready to take the egg plunge, get your biceps ready. For egg cocktails to reach the delicious, frothy state that is their hallmark, you’ve got to shake the bejesus out of them. First, however, the egg white must be emulsified, hence the instruction to combine all ingredients in your shaker and give ‘em a good shake BEFORE adding ice. A very insightful post on the topic can be found on the Robert Huegel’s Explore the Pour blog: the author advocates shaking ingredients ten times, then add just slightly more ice than the amount of standing liquid in your shaker.

After adding ice, shake…and shake…and shake…and shake your Pink Lady, remembering all the while that egg cocktails take time — a LONG time — but once they are perfect and complete in your cocktail glass, just seconds from slipping down your throat, they are oh so worth the labor and the wait.

Like anything worth doing, really.

Cin-cin!

Pink Lady photo borrowed from the Thinking of Drinking blog.

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…can be enjoyed at Green Street this Easter Sunday, where LUPEC President Hanky Panky has put together a special Egg Drink List in honor of the holiday.

This important ingredient of many, many classics like fizzes and flips has fallen out of misuse in the age of the Cosmo. Cocktail enthusiasts across the country are helping the mighty egg make a comeback by incorporating egg-based classics and modern vintage egg originals into their menus. The Egg Drink List offered at Green Street tomorrow evening will be a perfect opportunity to give eggs a shot. The menu will include original creations, like the Fort Washington Flip, The Brewster Sour, a variation on the Pisco Sour featuring St-Germain, and of course, the irrepressible Pink Lady.

The list is available all night long and the bar is open from 5:30 ’til 1. If you aren’t completely stuffed with ham or lamb, Green Street will be serving their full dinner menu from 5:30 to 10:30. There is no cover charge, and be sure to bring your patience, as egg-based drinks require time and lots and lots of shaking. A special guest shaker will accompany Hanky Panky from an undisclosed location in a very tony Boston neighborhood (can you guess who it is?)

So when you’re all set with these…

You can move on to these!


Consider it a grown-up Easter Egg Hunt!


(Pink Lady photo courtesy of thinking of drinking.)

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