But those eateries that offer the beverage do so with pride and purpose. In 2021, there aren’t many candy stores or pharmacies with marble counters where you can still order an egg cream. As Elliot Willensky wrote in his book “ When Brooklyn Was The World: 1920-1957,” “a candy store minus an egg cream, in Brooklyn at least, was as difficult to conceive of as the Earth without gravity.” There was a time when every New York diner and ice cream parlor offered them. According to Pete Freeman, co-owner, cofounder and chief soda jerk at Brooklyn Farmacy and Soda Fountain, nostalgia is at least half of the egg cream’s appeal. To my surprise, I have discovered that I am not alone in my nostalgic connection to this fancy-named but pedestrian drink. Even today, when I drink or think of it, it takes me back to my family’s Brooklyn roots, and him. He assembled them with great flourish - Fox’s U-Bet chocolate syrup, cold milk from a glass bottle, and a long, hard shpritz of seltzer, followed by a vigorous stir. An egg cream was my father’s kitchen claim to fame.
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