The Magic of Milk-Washed Spirits
The technique offers all the pluses of egg whites and aquafaba (great texture and froth) with none of the minuses (sticky shakers, wasted yolks and weird smells).
- story: Jack Schramm
- photo: Lizzie Munro
The technique offers all the pluses of egg whites and aquafaba (great texture and froth) with none of the minuses (sticky shakers, wasted yolks and weird smells).
The tools we associate with Japanese bartending have come to symbolize the style’s dedication to precision. But they are, by and large, of Western origin.
To shake, to stir or to throw? Each method has a dramatic effect on how a Martini tastes. Roger Kamholz on the merits and limitations of each, with help from…