4 ms·

I've been making historic cocktails with uncooked US eggs (either whites or yolks) for the winter season, and have yet to get sick. But sample size me and usual

• smegsicle 4y ago
  any recommendations? i do know that whites and soda make for a fun texture
  • ethbr0 4y ago
    If you can get ahold of pisco, a pisco sour (Peruvian) is a fun classic. https://en.m.wikipedia.org/wiki/Pisco_Sour https://en.m.wikipedia.org/wiki/Pisco_Sour And generally, most of the sour family, and their descendents the fizzes. https://en.m.wikipedia.org/wiki/Sour_(cocktail) https://en.m.wikipedia.org/wiki/Sour_(cocktail) Egg whites add a nice... balance and mouthfeel to the cocktail that you don't really get from other ingredients. For the yolks, flips are the big family (think nog without cream). https://en.m.wikipedia.org/wiki/Flip_(cocktail) https://en.m.wikipedia.org/wiki/Flip_(cocktail) You can also save the yolks and make zabaione without being wasteful. Heavenly decadent on fresh fruit and easy to whip up after dinner. Also a great wow if you've got leftover champagne, as the carbonation isn't particularly important. https://en.m.wikipedia.org/wiki/Zabaione https://en.m.wikipedia.org/wiki/Zabaione I usually split an egg and store the unused portion (whites or yolks) in the fridge 24 hours and use them the next day.
  • overgrownzygote 4y ago
    My personal favorite egg white cocktail is the Clover Club, which hasn’t been mentioned yet.