Kiss The Boys Goodbye

Cognac Cocktails
Written By Povilas Mikuta

COCKTAIL INGREDIENTS:
- 30 ml Cognac
- 30 ml Sloe Gin
- 15 ml Fresh Lemon Juice
- 15 ml Cane Sugar Simple Syrup
- 22,5 ml Egg Whites

GARNISH:
- Seasonal Flower
- Charred Lemon Wheel
- Angostura Bitters

INSTRUCTIONS:
• Combine all of the ingredients in a cocktail shaker.
• Dry shake to emulsify the egg whites.
• Add ice and shake until chilled.
• Double strain into a chilled cocktail glass.
• Garnish with a seasonal flower, charred lemon wheel and a few drops of Angostura bitters.

 

Cocktail author: original cocktail first published in Esquire’s Handbook for Hosts in 1949. This particular recipe has been adapted Alessandro Pisi.

First half of the twentieth century was the high time for cocktails, when number of classic cocktails have been invented and popularized. Kiss the Boys Goodbye, might not be on the list of the most popular cocktails of the era, but it certainly has an interesting historical connection/backstory and the taste, that makes it worth rediscovering.

Cocktail base is split between cognac and sloe gin. Cognac brings notes of aged oak, spices and dried fruits, which pairs seamlessly with sweetness and fruitiness of sloe gin, forming a tasty and sophisticated foundation. Lemon juice introduces a touch of freshness along with citrus fragrance and tartness. Cane sugar syrup balances the cocktail out while at the same time supplementing the flavour profile with undertone of molasses. Finally, addition of egg whites gives the drink that lovely decadent texture ensuring the most pleasurable drinking experience.

Kiss the Boys Goodbye has been created during the years of WW2 when many soldiers had to leave their homes and be shipped out to the frontlines. Today this tasty libation can help us appreciate and celebrate the company of our loved ones.

Povilas Mikuta
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