Little Branch • New York City
After training at Manhattan's superexclusive speakeasy Milk & Honey, Joseph Schwartz is spreading the cocktail gospel at his welcoming subterranean bar, Little Branch.
"People are automatically put off by it," says Schwartz, referring to the raw egg white that gives this drink its frothy consistency. "But apart from adding texture, it can also bring out the subtle flavors in a cocktail."
Plus: Ultimate Cocktail Guide
Fill a cocktail shaker with ice. Add the rye, Licor 43, lemon juice and egg white and shake vigorously. Strain into an ice-filled highball glass and top with half of the club soda. Wait a moment for the drink to froth, then top with the remaining club soda.
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