Digging through times' past...

I have discovered many libations through antiquated bar books and local watering hole recipes. Some are a bit jarring and some are delectably delicious and have some alchemist healing properties. One frothy concoction I happened upon is the Saratoga Brace-Up. Unearthed by my boss man, Brian Vaughn, who has a passion for the old cocktails as much as I do. I was house sitting for them and was able to research his incredible library which consisted of everything from Jerry Thomas' classic recipe book to Thomas Keller's French Laundry cookbook that also happened to be signed by the man himself.

Through these old re-prints of cocktail books from times' past, I have decided to unearth some of these beauties and add a few modern twists... I give you the Saratoga Brace-Up from Jerry Thomas' Bartenders Guide circa 1887...

Saratoga Brace-Up

2 oz Brandy of choice (I like Du Peyrat)

.25 oz lemon juice

.25 oz lime juice

1 whole egg

1 tbs fine sugar

2 dashes Angostura bitters

Add all ingredients to a shaker tin. Add ice and shake vigorously for 20 seconds. Strain into shaker and dry shake without ice for another 15 seconds. Pour into coupe glass. Allow the egg whites to separate to make a frothy top and add 4 drops of Angostura to the top. Run a pick through the dots making hearts appear in the foam. Cheers.