Cotogna’s Aperol Fizz from Serious Eats
Egg whites add a lovely foam and velvety texture to cocktails. It’s like your cocktail is wearing a jaunty white cap! Eggs are a little tricky to use, but totally worth it. I love how a cocktail made with egg white is both light and creamy at the same time.
Here are few tips on how to do it, and then some delicious recipes to try!
It’s complicated, fancy-pants cocktail time! You’ll notice there are a lot of asterisks in this recipe. Tincture, syrup, cheese-and-milk mixtures, egg white … this is one involved drink. It was created by a bartender at PDT in New York, which is consistently named one of the best bars whenever there’s any kind of poll or contest. (There’s even a PDT cocktail book.) But the last time I was in New York, the place was so packed that I couldn’t get in. I get a lot of recipes emailed to me, but I had to try this one so I could get at least part of the PDT experience at home.
Good Morning Milan
Created by Michael Klein, PDT
2 ounces blended scotch*
3/4 ounce lemon juice
3/4 ounce sage honey syrup**
1/2 ounce mascarpone milk ***
2 dashes of lavender tincture****
1 egg white
1 ounce club soda
Pour all ingredients except the soda into a shaker without ice and shake for 15 seconds. Add ice to the shaker, and then shake for an additional 30 seconds. Pour the club soda into a chilled Collins glass, and then strain the drink on top. Garnish with a sprig of lavender.
*This recipe was created with The Black Grouse blended scotch, but you can substitute another blended scotch if needed—just make it a smoky one.
**Make the syrup by mixing equal parts warm water and sage honey.Sage honey is particularly mild, but you can substitute another honey.
*** Blend equal parts mascarpone and whole milk until smooth.
**** You can make your own lavender tincture or buy it. Lavender bitters would also do the trick, if you can find them.Photo and recipe courtesy of The Black Grouse