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Bradstreet Cocktail

Day 146, Cocktails 143 & 144

The fun continued at the Bradstreet Crafthouse Friday night with Ashish.  After enjoying the Vincent’s Ruin cocktail and some delicious small plates it was time to get serious about selecting the next cocktail.  One offering on the menu in particular garnered my attention because it included egg white. 

Now before you get all squeamish on my please understand that egg whites a common ingredient in many classic cocktails.  The origin of using egg whites goes all the way back to the Ramos GinFizz.  This cocktail was invented by Henry Ramos at the bar of the Meyers Restaurant in New Orleans in 1888.  During especially busy times Ramos employed scores of boys to shake the cocktails and yet still had difficulty keeping up with demand.  The use of the egg white provides a particularly delightful creamy foam at the top of the drink as well as providing some body.  Trust me, it’s delicious, and you won’t be tasting raw egg in a well made cocktail containing egg whites.

Back to Bradstreet.  What caught my eye was the Bradstreet Cocktail.  The ingredient list includes Jim Beam Rye, lemon juice, house made jasmine syrup, egg white and Bradstreet bitters.  What can I say – this drink was incredible!  Smooth and creamy with a hint of jasmine.  The rye was the foundation and the flavor of it did come through but it was not overwhelming – not really a boozy cocktail, but really a fruity cocktail either, it was just right.  I’m definitely inspired to try egg white cocktails at the Twilight Lounge.

Next I was ready to continue with rye or bourbon but had developed a hankering for maraschino.  I asked the waitress for a drink that would include both of those … and was mildly disappointed when she brought out none other than a Brooklyn cocktail.  Now don’t get me wrong, it was delicious, a little lighter on the bitters than the one I made recently, but I was hoping for something new.  After finishing the Brooklyn I went up to the bar and had a talk with the bartender.  I described for him what I liked and he had a few questions about specific flavors and then told me he’d send a drink over to our table.  After a few minutes our waitress delivered my next drink.  It was terrific!  The rye was there as the base and the maraschino was right there with it.  It also had a slightly orange flavor and I also detected a bit of anise flavor on the back end of this. 

I went back to the bar to find out what exactly I was drinking.  It was a no name cocktail – meaning it had been created on the spot for my drinking enjoyment (don’t you love getting an original?).  It consisted of what I thought it did – rye, house bitters, Luxardo maraschino, lemon and Chartreuse (I failed to ask which color).

The night was finally completed with a French 75, which was very well made and was a nice night cap.  All in all the evening was a lot of fun.  The staff at the Bradstreet Crafthouse did a great job.  I highly recommend stopping by there if you are in Minneapolis.



    • Law of Averages
    • Posted September 20, 2010 at 9:07 am
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    Folks….trust me. After getting the whole history behind use of egg whites I was interested in trying it out. And a sip of taste from Stan’s drink was enough to make me go to Bradstreet again to order one for myself next time.

    Stan-please tell Gwen that Lori and I had a blast and we loved hanging out with all of you guys. We have to do this again…maybe next time in Milwaukee. I have built in sitters not far from there 😉

    • Ashish – we look forward to getting together again with you and Lori – and would love to host in Milwaukee. Thanks for the night at Bradstreet – it was great!

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