I should be blacked out today to protest SOPA / PIPA, but no one reads this anyway, so I’m safe.

I’ve been meaning to try the Rye Brouhaha from Chuck Taggart’s site, Looka, for a long while.  But never before have ginger, club soda, and the ability to juice pineapple converged on my household simultaneously.  I’m burning out on Manhattan variations, we’ve been stuck in the house snowed in for the better part of four days, and I got the Chuck Norris of juicers for Christmas.  So it’s on.

Rye Brouhaha

2 oz rye (I used Bulleit)
.5 oz pineapple juice
.5 oz lime
.5 oz simple syrup
1 egg white
fresh grated ginger

about 3 oz club soda or sparkling water (maybe a little less)

Put it all in a shaker with the coil from your strainer and two ice cubes.  Shake it until the ice cubes are completely gone.  Gasp for air.  Pour into a Collins glass and give it a minute or two to settle.  Gently pour the club soda down the side of the glass.  Two or three ounces should fill it up.  Sprinkle the ginger on top.  Go rest.

Thanks to Brian at Canon for showing me the ‘dissolve the ice cube’ technique for fizzes.  Mine were always coming out too flat.  And flat is not usually a word people associate with me.