“What’s your favorite drink to make?”
We bartenders get this question all the time, and I’ve always given a sarcastic answer. That concept didn’t make sense to me.favorite drink makeDoes the accountant have a favorite number to add? Most bartenders I know range from the divine ‘the cocktail that makes each guest happiest’ to the lazy ‘I absolutely love pouring a shot’. and everything in between, I haven’t answered yet. Because when you’re in Tokyo, walk into Bar High Five and ask Mr. Ueno about his favorite drink.
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Ueno is a bartending legend. Perfect technique, enthusiastic service, suspenders that match his tie perfectly, the whole package. He is also Japanese bartender Neil deGrasse Tyson, a skilled practitioner of the arts and an enthusiastic translator to the masses, with a solid command of English and a flair for showmanship. “It’s very important for Japanese bartenders to have one of their very popular classic cocktails as their signature,” he says. It’s probably a stereotype in Japanese culture that their definition of mastery is more narrow and detail-focused than ours, but that certainly applies to their bar world. , there’s a bartender called Mr. Sidecar, and I was lucky enough to get the White Lady as my signature cocktail.”
White Lady is gin, cointreau and lemon juice.The story of its origins is rather tedious and controversial, so I won’t go into details, but the cocktail got into its current form in its basic stages. savoy cocktail book, published in 1930. Within a decade, bartenders began using egg whites as well.This is what most people still do today. [it]Both methods are correct – egg whites are a safety net, more on that below – but either way, watching him prepare the White Lady is a testament to his execution methods and Japanese bartenders in general. It’s a powerful argument against and therefore matters glasses, pompadours and Winchester shirts.
But above all, it’s an argument for sticking to one’s reputation and betting on having a signature cocktail to master. People say I’m great at opening beer cans. ”
Place all ingredients in a cocktail shaker filled with ice and shake vigorously for approximately 8-10 seconds. Strain the ice into a chilled coupe or martini glass and garnish with an orange peel.
Egg White vs. No Egg White: The egg whites here are, as previously mentioned, a safety net. Very difficult. Egg whites soften these flavors and add room for error.Most modern recipes use this, but I would never say it is wrong.
My problem with the egg white is that while it’s less dangerous, it’s less compelling and more reminiscent of a cocktail you’d rather drink. I like how it evolves.
gin: This recipe is surprisingly forgiving and works well with a variety of gin styles. Plymouth’s soft touch is great, and teas from brands like Drumshanbo and Beefeater 24 are great, but my favorite across my tests was the classic Tanqueray. with orange peel.
Cointreau: Cointreau is called by name in almost every recipe you can find, and there is no good reason not to claim it. I’m here.
lemon juice: You can find an entire paragraph about Mr. Ueno’s caution when squeezing a lemon. I long ago accepted that I am not a Japanese bartender, but lemon juice must be fresh. You can make a lot of great gin drinks with just a store-bought pasteurized lemon juice, but you shouldn’t.
Garnish: Most recipes present the White Lady without any garnish, but I strongly feel that the orange peel really helps. It provides a small but valuable buffer for stable balance.
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