Eggs are not just for Nog for the experts at the Distilled Spirits Council of the United States. The organization says there are numerous options for egg-based cocktails and the “cracked creations” are perfect for the holiday season.
This holiday season and beyond, a classic cocktail renaissance is inspiring the modern bartender to revisit a long-lost ingredient: the raw egg. Universally accepted during the holidays as a component to creating fresh eggnog, the egg was once commonly used as an element in a whole category of classic cocktails such as fizzes, flips and pickups. With old standards like these making a comeback, the egg is getting a second crack.
Egg whites act as a great binding agent and create a distinct froth. The most creative bartenders are inventing new uses for the egg in drink recipes – infusing the whites with fruit syrups and floating them on top of drinks or zealously shaking them into modern day Fizzes and Sours.
The recently launched book, “Imbibe!” by David Wondrich, chronicles the life of bartending pioneer Jerry Thomas, and it includes many recipes calling for the use of raw eggs.
While the raw egg idea might make some squirm, it seems the trendsetters are on board: Those who order the Ramos Fizz at Audrey Saunders’ Pegu Club in Manhattan are immediately informed that it will take a while. Bartenders are then employed to endlessly shake the raw egg-white mixture to create the rich foam that makes this drink so unique. Julie Reiner, who is opening “The Clover Club” in Brooklyn in mid-December, has named the establishment after the classic raw egg cocktail and will be serving several variations of egg-based drinks.
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