By Paul Nelson

Last week, you made the pisco sour, a drink that utilizes the white of an egg to create a thick, foamy topping on the drink. Technically, the pisco sour qualifies as a flip, a variety of mixed drink that utilizes all or part of an egg. The term flip is a bartending adjective dating back to the mid-19th century, and there are any number of variations because there are all sorts of potential liquors to work with. The egg adds thickness and creaminess to the drink.

By Paul Nelson

Last week, we started off with a basic liquor (whiskey or rum) mixed with Coca-Cola (never Pepsi, remember?). Now you want to do something a little more interesting, right? You want to create a real cocktail, not just one of the most popular drinks in the world. How about you take that rum and Coke you made last week and squeeze ¼ of a lime into it. Voila—you just created the classic cocktail Cuba Libre, which adds a touch of class and elegance to the whole affair, doesn’t it?