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...a message from the Egg Council?
Anyone who has ever eaten a fried egg on top of a cheeseburger can tell you that, in eggs, there are magical powers beyond mortal man’s ability to truly comprehend. It is with great pleasure that I tell you slapping an egg on it also works on cocktails.

In cocktailia, we mostly use just the whites, although the whole egg is occasionally used and, every so often, just the yolk. Sure, we’ve made egg nog before but I want to offer the unassuming egg, a boring refrigerator staple, as an ante-upper for a bunch of otherwise-familiar cocktails. So let’s get frothy.

Take the Negroni. It’s a great drink, a great concept. It’s sweet and bitter and gin-y and scarlet and wonderful and most people even vaguely interested in cocktails have had one. So next time you are entertaining, make it interesting for them: whip out the old tins and mix a Negroni, then toss in an egg white, a-like-so:

Equal Parts:
Red Vermouth

Egg white (1 white per 1-2 drinks)

Dry shake for at least 20 seconds (longer shake = more luxurious foam), then add ice and shake as normal. Strain or fine strain into a chilled glass. If you want to be really cheeky about it, garnish it with a couple pops of powdered cayenne pepper or some other interesting spice.

To dry shake a drink means to shake it without ice. It’s a very common practice when using egg whites as they require extra action to combine with the other liquids as well as to agitate the microscopic strands of protein they contain. Agitating these protein strands makes them “stick” together, which is why you can beat egg whites to peaks when making merengue. We aren’t looking for that level of physical bonding but we do want to beat them up enough to grip the bubbles of air our shaking will also introduce. Voila … foam!

For both the dry shake and the iced shake make sure you have a good seal and really unleash the beast on it. As this level of violence will produce more ice chips than usual you may prefer to fine strain it (run it through a conical wire mesh strainer—widely available) in order to fully appreciate the creaminess of the foam that settles out on the top without crunching on shards of ice and having them melt holes in your foam.

As for presentation, I usually serve them up in a martini glass or coupe for the drama of the thing, but a chilled old-fashioned glass encourages quicker consumption and looks less girly — read the room I guess?

The resulting drink is pretty to look at and fun to drink. It still tastes like a Negroni but with a different mouthfeel and a nice, creamy head. Fantastic for brunch, to be sure, but also a great little change-up if you feel that your friends are starting to read your pitches too well. I’d describe this more but I really think it’s best if you just try it. We will continue to play with egg whites throughout the warmer months.

Drink well.


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