West of 105 Magazine - - Drinking & Dining -

Ready to play bar­tender? The folks over at Du­rango's trendy speakeasy The Book­case and Bar­ber shared a de­lec­ta­ble recipe that fuses some lo­cally-pro­duced vodka with lime and egg white to give a frothy, de­li­cious party in your mouth. We also have the pro­hi­bi­tion clas­sic, the Aspen Crud.

Grab your shaker and get to it.

LIFE OF PIBook­case Orig­i­nal byMera Deben­hamMar­ble Vodka, vanilla sim­ple, lime, co­conut milk, egg whiteTOOLS:Me­tal Mix­ing TinBos­ton ShakerHawthorne or Julep StrainerLarge Coupe GlassIN­GRE­DI­ENTS:Mar­ble Vodka 2 1\2ozVanilla Sim­ple 1ozLime Juice 1ozCo­conut Milk 1/2 ozEgg Whites 1 oz GAR­NISH:Lime SliceMETHOD:Dry shake egg whites with lime. Add the rest of in­gre­di­ents. Shake with ice and dou­ble strain into large coup. Gar­nish with lime slice on edge of coupe.Be sure to check out our Du­rango Des­ti­na­tion fea­ture to read more about The Book­case and Bar­ber.THE ASPEN CRUDJ Bar at Ho­tel Jerome, AspenVanilla ice cream (use lo­cally-pro­duced if pos­si­ble - we like Cream Bean Berry in Du­rango and Par­adise Bak­ery and Cafe in Aspen), Colorado bour­bonTOOLS:BlenderIN­GRE­DI­ENTS:Bour­bon 2 ozIce cream 3 scoopsIce 12 cubesMilk 2 ozMETHOD:Blend in­gre­di­ents un­til smooth. Serve in a tall glass.Dur­ing pro­hi­bi­tion J Bar was turned into a soda foun­tain and when adults or­dered the Aspen Crud a shot of bour­bon would find its way into their shake.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.