Cocktail Cabinet No.21

Chiado Laranja

Honey and egg whites form the base of a vast portfolio of cocktails, but they are difficult to manipulate, so they tend to be avoided by thenovice cocktail-maker.

Honey is messy, and egg separation is both messy and time-consuming; and all mixers with which they come into contact must be scoured clean after use.

So, is it worth mastering a few cocktails in which they are used? The answer is yes. ...