Last week, as many of you know, I threw a big pre-IFBC party. I have to admit (and yes, I’m bragging) that it was one of the best parties I’ve thrown in a long time. Some of the speakers attended, as did food bloggers from around the world and lots of LA food people as well. There were almost 200 people in attendance.
I was fortunate to have some help putting everything together and they did an amazing job. La Cachette Bistro (who also served some of the food at the conference) was our venue and they wowed with their many appetizers. I know I still want to get the recipe for those cheese puffs (and I’m not the only one).
And then there was the bar. Of course, if it was a My Man’s Belly party there was going to be a well stocked bar…and well stocked it was. Not only was there Unibroue beer, but Frei Brothers and Ghost Pines supplied the wine. It didn’t stop there. Camarena tequila, New Amsterdam Vodka and New Amsterdam Gin helped to round out the bar. Yes, there were tequila shooters going on, but specialty drinks were also created for the guests. (I promised not to take pictures of anyone doing shots and I have held true to my word, but my silence may cost you later Muahahahaha.)
Because Camarena tequila provided both reposado (cocktail – Caida Del Sol) and silver tequilas (cocktail – Jalisco), a different cocktail was created for each. Another cocktail was created for the vodka (cocktail – Bistro Kirsh) as was one created for the gin. (If you would like the ingredients for the other cocktails, leave your request in the comments and I will give them to you…they were all delicious.)
My favorite cocktail of the evening was the one that was created around New Amsterdam Gin (of course you already know that I have an extreme like of gin cocktails). It was light and refreshing, as gin cocktails tend to be, but what I really liked about it was that it had a sneaky little punch that you didn’t see coming from the addition of Absinthe. This little cocktail is called the White Fairy.
For all of you vintage cocktail aficionados, the White Fairy is also made with raw egg white. Don’t get your panties all in a wad over raw eggs. Yes, I understand that certain people have extreme problems (health related) to consuming raw eggs but most people don’t. Raw eggs, both yolk and white, have been used in cocktails since pre-Prohibition. The Pisco Sour is probably the most famous vintage cocktail that uses egg white. The egg white gives the drink a richer consistency in your mouth and a pretty foamy layer on top of the drink. There is so little that is used in the drink, you don’t have to worry about your cocktail tasting like egg (well, if you use the yolk you may get a bit of egg flavor…but not so with the white).
Oh, and one more thing. I know that there is not a lot of absinthe in this cocktail, but that doesn’t mean you should leave it out. Although, if you’ve got someone who is adamant about not eating raw egg of any sort you can leave that out of the recipe (but only if they really protest, don’t leave it out just because you’re lazy and don’t want to separate an egg). Absinthe is one of those liquors that you should keep in a well stocked bar. I used it here in the Corpse Reviver and you can even use it in cooking (it gives that nice anise flavor). Plus, some night some friend of yours is going to call you up after a really horrific breakup and want to really tie one on. A shot or 2 of Absinthe and he/she should be ready for bed.
Just one more way to remind you the difference between friends and family.
Recipe: Gin Cocktails: The White Fairy
- 2 Ounces New Amsterdam Gin
- 1 Ounce St. Germaine Elderflower Liqueur
- 1/2 Teaspoon Absinthe
- 2 Teaspoons Egg White
- Add all ingredients into a cocktail shaker.
- Add ice, cover and shake until you can barely hold the shaker anymore because it is so cold.
- Strain into a chilled martini glass.
Preparation time: 5 minute(s)
Diet tags: Gluten free
Number of servings (yield): 1
Culinary tradition: USA (Traditional)