Coming at you live from windy PA, 3.5 years in the making: HIT IT FELLAS!!!
🎶 Chickity cashew, the Cashew ChickenYou have a Gin Fizz and your brain starts tickin'
Readin' Twitter 'til my eyes bleed
It's a darn big feed
What's Chris Mac up to this time of night?
Iiiiif Tiki month it's D.A.Winship
Or Kaiser Penguin
Have Tiare / Rated R made a Mai Tai?
What, sweet 'n sour? I don't use that
Really, I don't use that
(But if I did I'd have a Daiquiri)
Although makin' fresh's got a flaw
Leave ya half'a lime, it's Iron Law
Now don't get me started on my fifteen other orgeats
Set my latitude to NOLA mood
Now my Ramos's got a (OOH) 10-minute shake
Barkeep, I'll have a Saz'rac.
Procrastinatin' and I think I'll visit Southern Ash
Cocktail Virgin has gotta Sharpie Mustache
I'm the kind of Muse who takes three years for a toast
Don't understand what I mean?
It's an "art post"
Let me guess, this is all so much TL;DR
Let's have a recipe - it's fluffy and good
So take one ounce homemade cashew cream
Pair that with tequila (aged) and dry sherry
Half ounce each of lemon juice (Meyer,
Eureka) and one more of honey boo'
One ounce of club soda too
You gotta give't all a shake, so don't add too soon
Oh and hey, ginger's necessary
So muddle and then don't dare forget the sesame
Muddle and then don't dare forget the sesame
Muddle and then don't dare forget the egg white babe
Dry shakes work best with Hawthorne springs - @dagreb
(with apologies to the Barenaked Ladies)
Cashew Chicken Fizz
1 oz anejo tequila
1 oz dry sherry (amontillado)
1/2 oz honey bourbon liqueur*
1/2 oz lemon juice
1/2 oz Meyer lemon juice
1 oz cashew cream
1 egg white
3-4 drops toasted (dark) sesame oil
1 ginger coin, muddled
1 oz seltzer
candied ginger for garnish
Pour. Muddle. Dry shake. Wet shake. Seltzer in the glass. Strain and quick-stir. Garnish.
Creamy dreamy delight with sesame, ginger and sherry fanciness.
*Wild Turkey American Honey
I'm finding that perhaps egg white is a must when using thicker non-orgeat nut applications.
For cashew cream, I followed the recipe here at Chocolate-Covered Katie.
7 hours of soaking and nothing but cashews and water creates a thick cream whip that tastes of both cashews and (unmistakeably, oddly) real cream. Thin to your preference.
