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These are going to be collector within the next few years! Who already has them all ?
: @food_whisky_adventures
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Wishing everyone a very happy Saint Patrick's Day! Stay classy!
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I knew the very first time @abefox made me a drink that he had a rare and special talent. The way he pays homage to classic fundamentals while still being fresh and relevant; the attention to detail with how everything is measured, stirred, shaken, and presented; how he skillfully balances excellent spirits with sweet, bitter, salt, spice & acid into beautiful complex savory concoctions - It's an art that borders on science. Alot of people try but not everyone can do it. We are very lucky to have such expertise masterminding our cocktail program. Pictured is the Victoria Sour with bourbon, black tea, honey, lemon, black walnut bitters and egg white. _
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Blanton’s Gold or Blanton’s SFTB? If Gold wins, we’ll pop the top tomorrow for a tasting and full review!—————————————————————— Follow @Christy_Young__ for more
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הייזלווד סאוור עם לואיזה וחלבון.
קלאסי, מרענן וטעים
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50 cl whisky
30 cl lime
15 cl simple syrup
1 egg white
5 Aloysia leaves ——————
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Whiskey sour please ✨ ————————————————— #pinup #ootdsocialclub #styleblogger #retro #alicantegram #fashionblogger #rockabilly #pinuplife #pinupdoll #pinupgirl #alicante #ootd #pinuphair #dutchpinup #vintagefashion #pinupworship #1950sstyle #1950s #wiwt #ginger #vintagestyle #vintagehair #modernpinup #vintage #pinupsofinstagram #lotd #pinupblogger #whiskey #whiskeysour
James Wilkes, a footman in HF du Pont’s Winterthur Cottage, in the pantry in the 1950s. Herman Regenhard, employed in the 1960s, (there were always 3 footmen serving under the butler) described the pre-lunch cocktail hour as unhurried, with 2 cocktails apiece for Sir and Madame, as he called them, in the drawing room. HF du Pont (Harry to his intimates), who breakfasted each morning on hot water and lemon juice, drank his daiquiris on the rocks. Despite not having had anything to eat, he never seemed affected by the Bacardi white rum which Regenhard used liberally in his drinks. Madame (Ruth to her friends) preferred whiskey sours and Old Grand-Dad. Service then moved to the dining room for luncheon. Fruit might be served first, the second course was always an egg dish, followed by a main course, then dessert, with coffee in the sitting room. As was standard, the fruit, salad, drinks and cheese came out of the butler’s pantry and the butler, Emile, was proud of the salad dressing he concocted with Old Monk’s olive oil. The footmen’s livery (which Regenhard despised and called his monkey-suit) was made by a tailor in New York. One time I asked Ruth Lord, the du Ponts’ daughter, about lunch in the Winterthur Cottage, what was it like? The question annoyed her and she dismissed the topic, saying it was just “normal” lunch, like other people’s. •
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