When we think of using eggs, it’s generally related to cooking our breakfast omelet – that’s why we understand if you cringe a little at the thought of adding raw egg to your cocktail. However, if you try a well-made cocktail with egg in it, you’ll find out that they’re typically frothy and delicious.
Here are a few classics to help you get your feet wet:
Pisco Sour
Pisco Sours are classic cocktails that use egg whites for a fantastic foamy top. There’s no yolk in this drink, so if you’re a little creeped out by yolks, this is a great cocktail to start with.
- In a shaker, combine 3 oz. pisco, 3/4 oz. simple syrup or 2 tsp. sugar, 1 oz. fresh-squeezed lemon juice, and 1 fresh egg white.
- Shake vigorously with ice.
- Strain into a cocktail glass or goblet and add 2 dashes Angostura bitters.
Black Forest Gateaux
This is sweet, chocolatey and a perfect dessert drink. Cosmopolitan UK even recommends chocolate ice cream as the perfect Black Forest Gateaux cocktail accompaniment – say no more. We are making it now.
- In a shaker, combine 1 oz. vodka, 2 1/2 tsp. Amaretto and 2 1/2 tsp. Baileys.
- Add 1 spoon of cherry jam, 1 spoon of vanilla syrup, 1 spoon of cocoa powder and a whole, raw egg.
- Shake with ice and strain into a glass.
Eggnog
With the holidays coming, this is the perfect raw egg recipe to try first. This eggnog is the real deal and you’re definitely going to taste the difference.
- Place 12 reserved egg whites in an airtight container and freeze them until the eggnog is ready to serve.
- Combine 12 large egg yolks and 2 cups granulated sugar in a large bowl and whisk until creamy.
- Add 1 liter bourbon, 1 quart whole milk, 1 cup heavy cream, 3/4 cup Cognac or brandy, 1/2 cup Myer’s dark rum and a pinch of fine salt. Stir to combine.
- Transfer the mixture to a 1 gallon glass jar and tightly seal the lid. Place in the fridge for at least 1 week and up to 3 weeks.
- The night before serving, put the frozen egg whites in the fridge so they can thaw.
- When you’re ready to serve the eggnog, let the egg whites come to room temperature and then put them in the bowl of a stand mixer fitter with a whisk. Whisk on high speed about 2 to 3 minutes. Remove to a large punch bowl.
- Place 1 1/2 cups of cold heavy creamy in the stand mixer bowl and whisk on high speed until medium peaks form. Remove to the punch bowl.
- Stir the eggnog base with a rubber spatula and then add it to the punch bowl. Gently whisk the eggnog together until it’s combined and no large pockets of egg whites or cream remain.
- Serve in punch cups over ice and garnish with grated nutmeg.
We know raw eggs in any form can be intimidating but take a chance and try them in your cocktails. The sweet flavor and fluffy texture bring a whole new experience to your drinks, one you don’t want to miss.
This intrigues me. I want to try this too. Thanks for sharing!