| Chartreuse Infused Whipped Cream | ||
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| Chartreuse whipped cream is a delightful topping for cocktails and desserts. It adds a touch of herbal sweetness and a beautiful green color. | ||
| Crème de Cacao Infused Whipped Cream | ||
| Crème de cacao whipped cream is a delicious and easy-to-make topping for desserts and cocktails. It's made by whipping heavy cream until stiff peaks form, then folding in crème de cacao for a rich, chocolatey flavor. | ||
| The Flip | ||
Flips originally comprised rum or brandy, beer and molasses or sugar, mixed together then heated with a red-hot poker which caramelised the drink and made it bubble and froth. Over time, a tin or copper vessel known as an ale-warmer replaced the poker. Helped by sailors, the Flip crossed the Atlantic where President George Washington became a notable Flip drinker. Here is one of the first complete recipes for a flip from The Cooks Oracle:To make a quart of Flip: Put the Ale on the fire to warm, beat up three or four Eggs with four ounces of moist Sugar, a teaspoon full of grated Nutmeg or Ginger, and a quartern of good old Rum or Brandy. |
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| Gum Syrup | ||
| Gum syrup (or gomme sirop) is basically simple syrup with the addition of powdered gum arabic. Its main benefit in a drink is added texture. Because it’s thicker, a good amount of weight is added to the drink. It takes a bit more forethought than simple syrup because you have to allow time for the gum arabic to fully incorporate, but the results are nice. Typically, gum arabic is added to a rich simple syrup (2:1 sugar:water) so it is sweeter. When a drink calls for a plain simple syrup (1:1). You notice the added texture more so than an increase in sweetness, but it’s still much less thick than gomme syrup. |
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Mahnke Family Cocktail Recipes