It was not horrible and not too bad. Definitely will make again at some point. The other recipe I found used Bourbon but didn't do that one.
I did the recipe without the egg white. Egg white doesn't add much to taste (though it does mellow out the alcohol) but does add a very nice creamy mouth feel to a drink. For whiskey sours I will add an egg white depending on how I feel. I did use Grand Marnier which overpowered the gin a bit. If I ever make this again I'll use triple sec.
To me a Moscow mule is just tastier. I like the heat from a good ginger beer. Personal preference.
Now have you ever tried a B52? My last assignment was at a B52 base so had to imbibe quite a few at the O-Club with all the trainee pilots. A beautiful layered drink.
The B-52 is a popular, eye-catching shot composed of three liqueurs: Baileys Irish cream, Grand Marnier and coffee liqueur.The drink's origin is not completely clear, but rather than being named for the 1950s-built B-52 bomber, it is believed to have originated during the 1970s by a bartender and fan of the iconic band The B-52s.
Unfortunately, I can't stand the taste of coffee, otherwise this probably tastes a little like the orange and vanilla ice cream bars I remember so fondly from my chidhood, but with a pretty big kick. I'm really a bourbon type. I love a well made Manhattan.
A bunch of years ago, in my drinking days, I helped a bartender develop a shot of the menu.
we tried a bunch of this and that and who knows what else. We settled on a double shot glass that was 70% Apple Pucker, and 30% Butterscotch Schnapps. You would start with a handful of shelled peanuts, chew them up about half way, then hit the shot hard, and you have a taffy apple.
I retired a couple of years ago so if I want a cocktail for lunch I make myself a cocktail for lunch (with a side of smoked brisket). lol. My wife does give me the evil eye. Started with a Mai Tai. I will transition to a Bourbon/Whiskey sour.
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