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Egg-cellent Cocktails

Yep, eggs in cocktails

I realize raw eggs in a cocktail might not sound appetizing, but you’re just going to have to trust me on this one. I mean, you did eat globs of cookie dough when you were a child (and/or adult), didn’t you? 

We’ve covered the basics of a well-stocked liquor ensemble. We’ve even covered some of the sidekicks. So, now we get to venture out into the niche cocktail topics, and I’m really excited to introduce you to a couple egg-cellent cocktails: the Whiskey (or Vodka) Sour and the Ramos Gin Fizz. Both are classics that can be found in swanky cocktail bars, but they also can easily be made at home.

Before we dive into the details of these frothy beverages, you’re going to need a cocktail shaker; stirring eggs and booze isn’t going to cut it! Secondly, you’ll need to understand the importance of a ‘dry shake.’ A typical cocktail recipe will instruct you to toss in your ingredients along with a few ice cubes (wet shake) + shake it and be done with it already! A dry shake requires shaking your ingredients without ice cubes first, which is key to the consistency of a frothy cocktail and prevents diluting with ice. Then a shake with ice cubes will follow to chill the beverage. But now I’m going to come at you with even more nerdy cocktail logic…

Furthermore, when talking egg-white cocktails, we need to also be aware of the reverse dry shake. A reverse dry shake is just the opposite: first a shake with cubes then one shake without. So, why would we go with the reverse method? The regular dry shake still dilutes egg-whites with the addition of ice on shake #2, which will prevent the making of a firm meringue. The reverse dry shake solves this issue by shaking all of the cocktail’s ingredients without the egg first, then straining the ice before the addition of the egg-white. Because the Ramos Gin Fizz has a thicker consistency than a Sour and needs all the foam it can get, the recipe calls for a reverse dry shake. Whereas, with a Sour, you can get by with a classic dry shake – but I encourage you to experiment with methods and find your favorite! Is this starting to feel like a 21+ science class? 

Hold on! There’s one new sidekick to introduce:

Simple Syrup

Simple syrup is the standard sweetener of the cocktail world. Using simple syrup vs. a spoonful of sugar takes away the dissolving process and ensures that the sweetness of the beverage runs all the way through. That being said, don’t use simple syrup if you want your beverage to evolve over time – but for these next two recipes, we want the sweetness to run through and through. You can purchase simple syrup at a liquor store. However, we may judge you for it because it’s so simple to make! A quick Google search will instruct you to simply mix equal parts sugar and hot water until the sugar dissolves. That’s it! Then store in a mason jar in your fridge to have on hand; the syrup will keep for about a month before you need to make a new batch. Simple syrup can be a sugar replacement in more than just cocktails – try it in coffee or iced tea!


 

Whiskey/Vodka Sour

He drinks the whiskey drink, he drinks the vodka drink – the choice is yours. My first egg-white cocktail was a ‘sour’ of sorts, light, delectable and oh-so-fancy. The frothy top gives you a chance to practice cocktail art with bitters. A sour is refreshing and (in my opinion) just the right amount of sweet! Here’s how to make one of your own:

 

  • 2 oz. vodka or whiskey
  • 1 oz. lemon juice
  • ½ oz. simple syrup
  • 3 dashes of Angostura bitters
  • 1 egg white
  • Serve it up in a coupe glass or down in a lowball glass filled with ice
  1. Pour all ingredients, except the bitters, into a cocktail shaker
  2. Shake without ice (dry shake) for 20 seconds
  3. Add a handful of ice to shaker and shake another 20-30 seconds, or until your hands are freezing (doesn’t take long)
  4. Strain into a coupe glass
  5. Add three dashes of Angostura bitters and drag a toothpick through to make *art*

 

Ramos Gin Fizz

If you’re looking for more frothy excitement after mastering the sour, you’re going to love the Ramos Gin Fizz. This cocktail is a showstopper but requires patience and execution. If prepared correctly, the beverage’s foam will rise above the glass forming a frothy skyscraper. There are different variations of the Gin Fizz, some are thick and creamy, others light and delectable; I learned this as I drank my way around New Orleans where the Ramos Gin Fizz originated. I’m sharing the recipe that has given me the best results:

  • 2 oz. gin
  • 1/2 oz. lemon juice
  • 1/2 oz. lime juice
  • 1 oz. simple syrup
  • 3/4 oz. of heavy cream
  • 3 dashes orange flower water < this ingredient is harder to come by, I often skip it
  • 1 egg white
  • 2 oz. club soda
  • Collins glass
  • A straw *reusable plz
  1. Combine gin, lemon and lime juices, simple syrup, and heavy cream into a cocktail shaker with a handful of ice
  2. Shake for 20 seconds
  3. Strain out the ice from the shaker and add egg white
  4. Shake without ice for 35 seconds
  5. Pour into a chilled glass and let sit for 30 seconds – 1 minute to allow meringue to set 
  6. Gently pour in club soda into the center of the drink; this allows the froth to rise into a column above the glass 

Final touches:

  • If you have an orange on hand, feel free to add a wedge for garnish. This gives the cocktail a messier aesthetic. Skip the garnish, if you like the look of a clean froth tower
  • Plop a straw smack dab in the middle. If the straw stays centered, you’ll know you’ve nailed your Gin Fizz meringue

 

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