It’s almost Easter, so it’s only appropriate to try some tasty cocktails made with egg! Adding egg white to a drink gives it a lovely silky texture in addition to a light foam on top. The yolk gives a cocktail richness and depth that no other ingredient can rival. If you haven’t tried a cocktail made with any part of the egg, you must do so … right now.
Personally, using raw eggs doesn’t worry me in the least. But if you’re concerned about salmonella, you can use pasteurized eggs. Details has a nice feature about mixing with eggs that goes over techniques and tips.
Now it’s time to drink some eggs!
Easter Flip~ This genius cocktail by Salvatore Calabrese is served in an actual egg! Delightful presentation aside, this cocktail sounds rich and delicious, with egg yolk, white chocolate liqueur, Marsala, and dark rum—all topped off with a pinch of grated nutmeg. Happy Easter, indeed.
Marmalade Sour ~ Egg cocktails can also be light and airy. This one by Jamie Boudreau combines cacacha, lemon, egg white, and citrus marmalade with a few dashes of orange bitters for a mix of heat, sweet, sour, and silkiness.
Ramos Gin Fizz ~ This classic is a lovely mix of delicate and fizzy with rich and creamy. It’s a good choice for brunch or a late afternoon get-together.
Napa Sour ~ Taragon-infused simple syrup and a nice Napa Cabernet give an unusual twist to a whiskey sour made with egg white. It’s Springy and sophisticated.
Canary Flip ~ This one is a bit deeper and spicier than the rest, with Cognac, yellow Chartreuse, a whole egg, Fernet Branca, and a biscotti garnish. It sounds like a fantastic meal all on its own.