Recipes

Name That Cocktail: The Stiff Upper Lip

The best drink to loosen up a boring, moneyed crowd
0 Ratings
The Stiff Upper Lip
Photo: Katie Foster/Tasting Table

Got bartender's block? Need a liquor lesson? Write in to NameThatCocktail@TastingTable.com to have all your boozy inquiries answered.

Q: Help! I'm throwing a dinner party for my old college friends who aren't exactly down with Fireball, if you know what I mean. They're all WASPs, so I want to make something to loosen their tight hindquarters while still keeping their noses at an appropriate height of approval. What should I serve?
Janet S., Freeport, Maine

A: We've got the perfect cocktail for you and your ascot-wearing buds. It's refined in palate but boozy enough to get the conversation going somewhere other than what the Dow is doing (and obviously comes in an elegant coupe glass). Make it nice and foamy, because we all know it's much harder to look down your nose at a drink if it's covered in foam. And the vodka and St-Germain are sure to liven up Muffy and the Van der Plymp twins.

The Stiff Upper Lip

Recipe from the Tasting Table Test Kitchen

Yield: 1 cocktail

Prep Time: 10 minutes

Cook Time: N/A

Total Time: 10 minutes

Ingredients

For the Demerara Syrup:

⅓ cup water

⅓ cup demerara sugar cubes

For the Cocktail:

1 egg white

1¾ ounces Belvedere Vodka

¼ ounce St-Germain

¼ ounce demerara syrup

½ ounce fresh lemon juice

Ice

Edible flower, for garnish

Directions

1. Make the demerara syrup: On the stove or in a kettle, bring the water to a boil. Remove from the heat. In a quart container, add the demerara sugar cubes and the hot water, and stir with a fork until well dissolved.

2. Make the cocktail: In a cocktail shaker, shake the egg white vigorously until it's foamy. Add the vodka, St-Germain, demerara syrup and lemon juice. Fill the shaker with ice and shake vigorously until the cocktail shaker is frosty. Strain into a chilled coupe glass, garnish with the flower and serve.

Steak Tartare →

Help Other Cooks By Rating and Leaving a Comment Below
Rate this recipe:
Would you make this recipe again?

Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere
X Share on FB →