(from Daily Candy)
March 18, 2011 | Los Angeles
At First Blush
Michel Dozois's Blushing Coed Cocktail Recipe
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Unless you’re a 1950s sorority girl, pink drinks aren’t easy to swallow. But Michel Dozois, head barsmith at LACMA’s new Ray’s and Stark Bar, has a fresh spin on the Pink Lady, a pre-women’s lib classic. Behold the Blushing Coed. Though the name doesn’t do much for third-wave feminism, the recipe is a thoroughly modern concoction (with not a drop of grenadine to be found). Pair with a heated debate over the cultural merits of Camille Paglia and the Girls Gone Wild franchise. Blushing Coed Ingredients 1. Jigger the lemon juice and pour into a shaker. 2. Add the gin, Applejack, and simple syrup, and then add the raspberries and muddle. 3. Add egg white and shake. Add ice and shake again. 4. Strain concoction into a cocktail glass. 5. Garnish with a raspberry and serve. Ray’s and Stark Bar, 5905 Wilshire Boulevard, at Fairfax Avenue, Miracle Mile (323-857-6180 or patinagroup.com).
Serves one
¾ oz. fresh lemon juice
1 oz. gin
1 oz. Laird’s Applejack
¾ oz. simple syrup
4 raspberries
1 egg white
1 Névé shaking cube or a handful of ice cubes
