Time to clean out the bar!
I recently moved to a new apartment and decided to upgrade from the "bar" that was really just a set of shelves packed with alcohol. When people saw that bar the most common response wasn't "nice collection" Or "do you make cocktails" but rather "wow, that's a lot of alcohol." It's possible that nicer new furniture will not solve my problem of being viewed as an alcoholic rather than a hobbyist but I'm going to give it a shot (see picture number two)!
The new furniture doesn't have quite the amount of space as the old one, however, so now I am forced to choose. I think this is a good development because I have a lot of bottles with only a little left that I rarely use. While it's fun to collect bottles from special occasions or other countries, 750ml bottles take up a lot of space in my small apartment. So, I now have a new organization, a new strategy, and a group of bottles with nowhere to go. I'm going to send them off one cocktail at a time!
The Medellin Sour Recipe:
2oz Medellin 12 year rum
1oz lemon juice
0.5oz agave syrup
1 egg white
Shake on ice then shake off ice then top with drops of angostura bitters
I got the Medellin 12 year on a trip to Colombia 5ish years ago. It's a smooth and sweet Spanish style rum that definitely found a home in this cocktail. I'm sure any non-spiced rum you have on hand would work well. The classic rum sour (a daquiri) has no egg white, but if whiskey sours and pisco sours do I don't see why we shouldn't try it out. This is a bright and refreshing cocktail with the egg white and angostura providing some body and complexity. Not as poundable as a pitcher of daquiris, but it definitely hits the spot.
Happy Monday everyone!
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