Scot Curry is the Cocktail Technician at Alta Bistro. He has incredibly skinny arms. His arms are in fact so skinny, that his nickname is “Skinny Arms.”
In Scot’s line of work, arm and shoulder strength can be very important. Shaking cocktails all night requires stamina and creating foam can require strength. What may come as a surprise to you is that Scot shakes the most foam I have ever seen, in spite of his arm size. What Scot lacks in girth on his arms, he makes up for in stamina and technique.
His secret is the double shake. Scot can produce a wonderful foam on any sour, or indeed on one of his signature drinks “Falling Leaves” by first shaking the ingredients dry in the shaker, and then shaking with ice. The first shake pumps the egg white full of air, the second chills and foams the drink.
Thankfully for our 30-seat bistro, it seems that bigger isn’t always better.
1.25 oz Iceburg Vodka
.75 oz Sortilege Maple Whiskey
.75 oz egg white
.5 oz lemon
.5-.6 oz vanilla sugar syrup to balance
Combine all ingredients in a shaker and dry shake. Add ice to shaker and re-shake. Double strain into a chilled cocktail glass and dust with dry ginger powder.
Throw another log on the fire and enjoy the snow falling, whilst sipping in a comfortable chair.