The A-1 Pick-Me-Up, Part 1: Start Me Up

On March 15, 2015, at 7:39 PM, Brian Christie <xxxxxx@xxxxx.com> wrote:

Eric-

There are 127 drinks in the A chapter of The Complete World Bartender Guide: The Standard Reference to More Than 2,400 Drinkscopyright 1977; two of which are actual boozes you make (ACADIAN MEAD and APRICOT VODKA) and three of which are punches. I’m still in if you are for this adventure. Dear god.

Brian


On March 15, 2015, at 10:05 PM, Eric Anderson <xxxxxx@xxxxx.com> wrote:

Brian,

I just had a look at the very first recipe in the entire book, the A-1 PICK-ME-UP, which is completely preposterous in a wonderful way. I think this would be an awesome test, to see if we still want to do it after completing drink #1 even:

A-1 PICK ME UP
1 pint dark rum
1 lb. rock candy
1 doz. eggs
1 doz. lemons

Squeeze the juice of the lemons into a crock pot; add the eggs broken in their shells. Cover with a damp cloth and allow to stand for several days (the shells will dissolve.) When ready strain through the cheesecloth into another pot. Combine the rum and the rock candy in a saucepan; boil with a quart of water until smooth. Combine with the egg mixture and bottle for future use.

For future use!!!!!!

Incredible. We HAVE to do this!

Eric


On March 16, 2015, at 11:35 AM, Brian Christie <xxxxxx@xxxxx.com> wrote:

Eric-

I ordered an enamel stock pot which should be perfect for the A-1 PICK-ME-UP cocktail. Apparently putting eggs in lemon juice with the shells isn’t that crazy. People use lemon juice or vinegar to eat away at the shells and have an egg left over in its own membrane. This is going to be interesting. I can find no documentation of anyone making this. The recipe is everywhere but I think everyone reads it and says hell no.

I understand your concerns for going forth with this idea, but I like everything that’s happening so far. This endeavor is daunting but doable.

Brian

 

On the next Rituals: “The A-1 Pick-Me-Up, Part 2: The Lunacy Begins” (in which Brian and Eric take a leap of faith and begin a recipe requiring the non-refrigerated aging of a dozen eggs)



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