Blue Shit
What's the difference between a Bloody Mary and a Caesar?
MOREThe primary difference lies in the base. A Caesar is a Canadian version of the Bloody Mary, typically made with Clamato juice instead of plain tomato juice, adding a savory and briny dimension.
Blue Shit
Moderate ABV ( between 15% and 20% ), Balanced and approachable.
*Note that dilution and other factors like type and temperature of ice are not considered in this upfront calculation.
- Dry White Wine 2 parts
- Egg White 3 -
- Cointreau 5 part
- Red Chilli 15 -
- Rassperry Cordial Straight 1 part
Any Glass of your Choice
blue shiBlue Shit is a popular Wine cocktail containing a combinations of Dry White Wine,Egg White,Cointreau,Red Chilli,Rassperry Cordial Straight .Served using Any Glass of your ChoiceBlue Shit Ingredients
Dry White Wine,Egg White,Cointreau,Red Chilli,Rassperry Cordial Straight,
Blue Shit Recipe
good just before a snog with a lass you dont like lol if u knw wat i mean tastes nice but gives bad breath
Egg White
Eggs are used to add viscosity and mouthfeel to cocktails, sour cocktails like Whisky Sour, tastes the best when made with added egg white. Egg whites create a creamy texture and a thick layer of foam on top of a cocktail. While unlike using just the white, adding the yolk adds a bit of a flavour to the drink, it helps emulsify the other ingredients and adds the eggnog flavour to your cocktail.
To get the silk smooth texture and mouthfeel and the foamy head without weakening the drink by melting the ice from too long shaking, which is needed to break the proteins of the egg white to froth up, dry shake the ingredients first, that is, pour all ingredients and the egg white in your shaker and shake hard without ice first, for about a minute and then add ice and shake again.Cointreau
Cointreau is a brand of Triple-Sec, a Triple-Sec is an Orange flavoured liqueur made by macerating sun-dried orange peels in alcohol for at least a day before passing through a three step distillation process.
Cointreau Distillery was set up by Adolphe Cointreau, a confectioner, and his brother Edouard-Jean Cointreau, in 1849.
The distillery found success in blending sweet and bitter orange skin and macerating them in alcohol from sugar beets, and the first bottle of Cointreau came out in 1875.
Cointreau is an 80 proof liqueur, 40% ABV.
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