We’ve been having an unusual number of snow days around here. School closings are at an all time high this year. We’re all trapped indoors, a little stir crazy and I’d be lying if I said Mommy and Daddy didn’t need a little adult beverage to help us get through this arduous winter. Although we haven’t suffered nearly as much as many of our friends in the northeast have this winter (oh, my poor, dear, Bostonians…), this is still a part of the mid-atlantic that isn’t used to getting much snow so it doesn’t take much to shut the whole place down.
When I lived in the city of Philadelphia and it snowed blankets upon blankets of snow, one upside was that there were always great corner pubs that would open their doors for the neighborhood folks who were snowed in and pour drinks and serve up hot entrees. It was what made snow days magical for grown ups. Grown ups without kids, that is.
This however, is a different time and life stage. Now when we have snow days we cuddle on the couch with our little guy, light a fire and make hot chocolate. And when we need a taste of our old grown up life, instead of hitting the neighborhood watering hole we start getting crafty with our own cocktails.
The White on Rye was somewhat of an accidental discovery. With the ingredients ready to make some guacamole (for a mental escape to warmer times ahead), we had a leftover jalepeno at hand and our absolute favorite new rye whiskey, Bulleit. My husband knows I am a sucker for a spicily infused booz, but since we wanted a cocktail right now, (ain’t nobody got time for that) we decided instead to make a jalepeno simple syrup and mix it with the rye. We also happened to have a big bag of lemons and a few limes so we whipped up a little fresh sour mix. We didn’t intend for this cocktail to remind us slightly of a Margarita, yet this amazing concoction will miraculously transport you to a place that is far, far better than this season that makes Disney’s Frozen look like a mild winter.
- The reason this cocktail is so awesome is because everything in it is fresh – the infused simple syrup, the sour mix and the egg white. You can probably find these items pre-mixed, but I can’t vouch that the drink will be anywhere near the same experience
- There is RAW EGG WHITE in this drink. Egg whites have been commonly used in making cocktails for decades and for the most part, there is nothing to concern yourself with. If this makes you uncomfortable, you can substitute pasteurized egg white or a product called Fee Foam, and you can buy it here. You can also learn more about using egg whites safely in cocktails here.
- 1 oz Jalepeno Simple Syrup
- 2 oz Rye
- 1 oz of Fresh Sour Mix
- 1 Egg White
- Combine all ingredients in a cocktail shaker.
- Fill with ice to just the liquid level.
- Shake vigorously until the shaker is well frosted.
- Pour through shaker strainer onto an ice-filled rocks glass.
- 1 Cup Water
- 1 Cup Sugar
- ½ Large Jalepeno, julienned, seeds removed
- Combine all ingredients in a small saucepan and bring to boil for 10 minutes.
- Remove from heat and allow to cool.
- Keep in air tight container in fridge for up to 1 week.