days 9-12 from my Vokhtober ✨
9° day - Wharever Wharever Wharever by Neru
10° day - Ohedo Julia-Night by Mitchie M
11° day - Matryoshka by Hachi
12° day - Shaker by 40mp
soulcookiesco on ig
lee_d_made on ig
I made my first shaker, it has some serious flaws but over all I know what I’ll do different next time. I title them “Medical Shaker”!and plan different colour variations.
I will launch these for December!
The problem is not the problem. The problem is your attitude towards the problem.
I miss being surrounded by booming music and people loving my service, RIP hospitality 🧡
Círculo Mexicano, Mexico City, Mexico,
Architecture studio Ambrosi Etchegaray
Colorful Kitty Cuteness :) these charms are a hot item! Check these out and more at etsy.com/shop/kawaiikaicreations
Take you to the moon with these kawaii resin shaker charms. Just uploaded them to the etsy page! Check them out and more :)
Add all the liquid ingredients to the small half of the shaker tin. Crack the egg and separate the white into the other half of the tin, so if you mess up and get some shell or yolk in there, you don’t need to toss the whole thing. The egg white requires that you “dry shake,” which means, shake without ice to whip the egg. Combine them, seal the tins, hold them tight together (they’ll want to come apart as the volume expands), and shake without ice for 6 to 8 seconds. Now add ice to the cocktail, seal the tins, and shake hard for 12 to 15 seconds. Strain slowly off the ice into a stemmed glass. Over the course of a minute or so, a half-inch white head should form on top.
Carefully add some drops or streaks of Angostura Bitters to the top of the egg white foam, for aroma. Another optional step is to spritz a lemon peel on top as well, for aroma. Using a toothpick or a knife, drag through the drops of bitters to decorate in latte-esque art, making a swirl or little hearts or whatever you want to do.
Pisco: Pisco can be made from any of eight allowed grapes, and some, like Moscatel, are perhaps too floral on their own. If you have the option, I recommend finding an “Acholado” (blend), in which the producer has chosen a mix of grapes for good all-around balance. As for brands, just get what you can find, all of the widely available ones are pretty good. Also, if you have a choice, go Peruvian: There’s a fuller regulatory structure in Peru, so you can be more confident in what you’re getting. If you had every choice available, my favorite right now is the melon and floral notes from Capurro’s Torontel bottling.
Lime Juice: there’s always a wrinkle. The cocktail is supposed to call for the Peruvian limón, which means lemon but is closer in appearance and flavor to a key lime. If you have key limes, go for it. If not, just use regular limes, which are totally fine.
Simple Syrup: equal parts, white sugar and water, and stir until the sugar is dissolved. Using hot water will make the sugar dissolve faster. It’ll last a month in the fridge—toss when it gets carbonated (fermenting) or cloudy (mold).
Egg Whites: The odds of contracting salmonella from raw egg white in America are astronomically low, so low I’ve never even heard of it happening from a cocktail. That being said, if you are immunocompromised or extra worried, use in-shell pasteurized eggs. If all you have is a carton of pre-cracked, pre-separated, pasteurized egg whites, make something else. Oh, and if you don’t eat eggs, a vegan alternative is Aquafaba, the liquid that comes in a can of chickpeas, which functions almost identically vis-a-vie protein and foam.
This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.
Nakamori Akina / MOONLIGHT SHADOW ~Tsuki ni Hoero (月に吠えろ; Howl at the Moon), 1996
Music at camp
Kevin Ray, “A Gift to be Simple,” neocolor on paper, 8 x 11 in.
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‘Shaker’ by Acetone