Historically, fizzy water essential to an egg cream , was considered medicinal. The first commercial carbonators were found in pharmacies and pharmacists added mineral salts to water to mimic those found in naturally carbonated water. To make the fizzy stuff more tasty and profitable they started flavoring it with sweet syrups and in some cases — a long time ago — some not so benign stuff like cocaine and alcohol. There is some speculation that the bottle cap was the death knell for soda fountain drinks.
Skip to content Home Users' questions What does an egg cream taste like? Users' questions. Esther Fleming June 12, Table of Contents. Previous Article What animal is West Virginia known for? Back To Top. He uses U-bet. He also uses seltzer from an old-fashioned tap. Bartha came upon Mr. In the podcast, which is available on iTunes and stars Mr. Patrons who gather around the keyboard for nostalgic singalongs also enjoy retro food and drink—including a rum-spiked egg cream.
Co-owner Paul Devitt, like Mr. Moore, is a purist when it comes to the syrup. His version breaks with tradition, however, not only with the rum but also with a touch of Lactart, a lactic acid-based soda fountain staple not typically employed in egg creams but now embraced by mixologists, to emulsify the liquor. Her spin includes buttermilk for body and tartness, to play off a vanilla-flavored syrup; a scoop of sorbet or ice cream; and a blast of seltzer from a siphon charger for extra fizz.
But few complain. Perhaps the Magic Shell-like chocolate coating on the frozen mug the drink comes in wins them over.
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