Cocktail: The Blood of Christ

Working in a bar means you have to accept a different lifestyle from the rest of civilized society. Spending long nights and the weekends on the clock while many of your loved ones are enjoying their regular schedules. It’s something you must accept, endure and ultimately embrace.

One of the harshest realities of this lifestyle is not being able to spend special occasions with your loved ones. Everything from birthdays to government recognized holidays, we are bound to our jobs. I’ve missed so many occasions that it hardly bothers me anymore. At the end of the day, I have personally traded these luxuries for others I enjoy by working in the service industry, mostly keeping my work at work and being able to sleep in every day.

Now, it is Easter Sunday and I’m drinking yard beer after work. I’m not religious so this holiday really doesn’t matter to me. Despite this, religious holidays are a great excuse to see family and take it easy, and I always have the thought in the back of my mind of how nice it would be to not be working on days like Thanksgiving and Christmas. I would be lying if that I wasn’t a bit salty and cynical about holidays at this point. I know, I signed up for it but it feels good to gripe.

Here it is, the Blood of Christ. It’s a marriage of scotch and red wine in the form of a classic whiskey sour.

The ingredients:

1.5 oz Monkey Shoulder Scotch

0.25 oz Dry Curacao

0.5 oz Lemon Juice

0.5 oz Simple Syrup

0.5 oz Cabernet Sauvignon

1 egg white

The Method:

Combine your liquor (excluding the wine) and the egg white in a shaker. Dry shake. Add the rest of your ingredients into the shaker (excluding the wine) and shake very vigorously. Strain into a chilled cocktail glass or coupe. Using a pipette, float the wine on top.