Angostura fizz
Ingredients: 1 oz Angostura bitters, 1 oz lime juice, 1/4 oz simple syrup, 1/4 oz grenadine, 1/2 oz cream, 1 egg white. Shake with ice for a really long time and double-strain into a chilled glass. Top with some seltzer water.
Source: Bitters: A History
This cocktail dates from 1908 and was described by Charles H. Baker as the perfect cocktail for “whenever the climate is hot and the humidity high and stomachs stage sit-down strikes and view all thought of food—present or future—with entire lack of enthusiasm.”
Guys, I had A LOT of problems with this cocktail. First time, the lid came off the shaker and I swear to god I’m still finding stains from the cocktail that went everywhere. The second time, I was taking the eggs out of the fridge, dropped them, and broke EVERY. SINGLE. ONE. Aarrrrrrrrrrrrrrrrrrrrrrrrrrrrrrgh!!!!!!!!!!!! Anyway, I finally made it because I wasn’t about to let this cocktail get the better of me, and it didn’t taste that great. The end.

Angostura fizz

Ingredients: 1 oz Angostura bitters, 1 oz lime juice, 1/4 oz simple syrup, 1/4 oz grenadine, 1/2 oz cream, 1 egg white. Shake with ice for a really long time and double-strain into a chilled glass. Top with some seltzer water.

Source: Bitters: A History

This cocktail dates from 1908 and was described by Charles H. Baker as the perfect cocktail for “whenever the climate is hot and the humidity high and stomachs stage sit-down strikes and view all thought of food—present or future—with entire lack of enthusiasm.”

Guys, I had A LOT of problems with this cocktail. First time, the lid came off the shaker and I swear to god I’m still finding stains from the cocktail that went everywhere. The second time, I was taking the eggs out of the fridge, dropped them, and broke EVERY. SINGLE. ONE. Aarrrrrrrrrrrrrrrrrrrrrrrrrrrrrrgh!!!!!!!!!!!! Anyway, I finally made it because I wasn’t about to let this cocktail get the better of me, and it didn’t taste that great. The end.

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