![]() ![]() 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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