New at Reason: Katherine Mangu-Ward on the Cocktail Crackdown

April 2, 2010

Beat a raw egg white into a citrusy cocktail and you get a meringue-like effect, frothy and delicious. The resulting beverage—technically classified as a flip or fizz—is irresistible, not just to cocktail connoisseurs but to regulators and food cops.

Reason Senior Editor Katherine Mangu-Ward digs into the resurgence of Prohibition Era drinks—and a parallel trend of alcohol control agents who seem nostalgic for the good old days, too.

In an accompanying Reason.tv video, she talks with bartender Todd Thrasher, winner of this week's Cocktail World Cup, about the perils of doing booze business in Virginia, the virtues of free choice at the bar, and how to make a proper cocktail with egg whites.

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