SHAKE IT UP
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.