Eighteen Five
An egg cream served in a jelly jar with an empty crystal coupe waiting beside it — a month unpaid, then eighteen thousand five hundred a year
She worked for free for a month before Pamela Tudor started paying her $18,500 a year. Asked in the interview where she saw herself in ten years — a cat asleep in her lap on a Saturday of a holiday weekend — she said she wanted equity in the company. A few years later she and Rob Hulsmeyer bought it, on money borrowed from vendors, friends and clients.
Why this cocktail? A month unpaid, $18,500, and the nerve to ask for equity. Jelly jar now, coupe later.
The Story
Not a dollar came from family. The drink is a Brooklyn candy-store egg cream, seltzer and chocolate and no egg and no cream, served in the cheapest glass in the house — with a crystal coupe set next to it, empty, because she asked for the equity before she had any right to. Thirty-two years later it is still the only job she has ever had.
Read Full Story →Ingredients
- 2 oz whole milk
- 1.5 oz dark chocolate syrup
- 4 oz cold seltzer
- Pinch of salt
- Optional 1 oz bourbon
Preparation
- 1.Stir milk, chocolate syrup and salt in a jelly jar until smooth.
- 2.Add bourbon if serving it spiked.
- 3.Charge hard with cold seltzer to build a tall head.
- 4.Set an empty crystal coupe alongside and serve both.
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