Craft Cocktails: Refining the Art of Mixology
From salacious speakeasies to rich cultural ingredients and dessert-inspired drinks, the new era of mixology sees elevated cocktails and decadent flavours tantalise the tastebuds.
The post Craft Cocktails: Refining the Art of Mixology appeared first on LUXUO.
“French Toast” by Double Chicken Please, New York City. Photo: Courtesy of Double Chicken Please.
Fancy a Sip of French Toast"
Dive deep enough into the mixology section on Instagram and you will find Lance Wong (@moresavorygoods), one of hundreds of digital creators who make cocktail-mixing content for an ever-growing global audience of cocktail and speakeasy aficionados. In one such video, Wong details his own attempt at the ?French Toast?, an exclusive item off New York City?s representative for number six on The World?s 50 Best Bars? list ? Double Chicken Please (DCP). The original menu is bare, typed simply in unassuming serif italics.
French Toast
Grey Goose
roasted barley
brioche, coconut, milk,
maple syrup, egg
Yet, Wong?s own start-to-finish attempt at an accurate recreation was anything but. Steeping barley tea and vodka ? 90 minutes. Pasteurising eggs ? 75 minutes. French toast syrup: extracted after blending and sous-viding burnt brioche buns with the rest of the ingredients ? a few hours. Wong jokes in the caption that the takeaway from his attempt is to ?leave this drink to the professionals?.
Video: @moresavorygoods
While a great tutorial for aspiring ...
The post Craft Cocktails: Refining the Art of Mixology appeared first on LUXUO.
“French Toast” by Double Chicken Please, New York City. Photo: Courtesy of Double Chicken Please.
Fancy a Sip of French Toast"
Dive deep enough into the mixology section on Instagram and you will find Lance Wong (@moresavorygoods), one of hundreds of digital creators who make cocktail-mixing content for an ever-growing global audience of cocktail and speakeasy aficionados. In one such video, Wong details his own attempt at the ?French Toast?, an exclusive item off New York City?s representative for number six on The World?s 50 Best Bars? list ? Double Chicken Please (DCP). The original menu is bare, typed simply in unassuming serif italics.
French Toast
Grey Goose
roasted barley
brioche, coconut, milk,
maple syrup, egg
Yet, Wong?s own start-to-finish attempt at an accurate recreation was anything but. Steeping barley tea and vodka ? 90 minutes. Pasteurising eggs ? 75 minutes. French toast syrup: extracted after blending and sous-viding burnt brioche buns with the rest of the ingredients ? a few hours. Wong jokes in the caption that the takeaway from his attempt is to ?leave this drink to the professionals?.
Video: @moresavorygoods
While a great tutorial for aspiring ...
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