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Egg Based Drinks Make a ComebackFill the Holidays with more than just Grandma’s Egg NogOnce a staple in bars, and not for being pickled, raw eggs are once again frothing up flips and fizzes across the nation.
Renewed uses and current concernsRaw eggs in alcoholic drinks, during the coming Holiday season, might seem constrained to just the classic nog. However creative bartenders are reviving the use of the egg in new and classic ways. The whites of eggs act as a binding agent and when whipped properly create a distinctive froth. Have you Salmonella worries? The following recipes can be made with powdered eggs. So get cracking! Recipes from Around the CountryLe Grande Flip (brandy) by Jackson Cannon of Eastern Standard in Boston
Preparation: Shake all together over ice, strain into a chilled cocktail glass and garnish with a twist of orange. Sour Cherry Fizz (single malt) – from Julie Riener of The Clover Club in Brooklyn, New York
Preparation:
Marmalade Sour from Jamie Voudreau at Vessel in Seattle
Preparation: Shake vigorously with ice and strain into a cocktail glass.
Preparation:
Preparation: To Prepare Cardamom tincture: Preparation: Combine in a shaker and shake extremely well. Serve in an over-sized bowl shaped Riedel Stemless Wine Glass with a bit of ice. Garnish with an orange twist in the glass. recipes courtesy of www.discus.org
The copyright of the article Egg Based Drinks Make a Comeback in Beer, Cocktails & Beverages is owned by Linda J Bottjer. Permission to republish Egg Based Drinks Make a Comeback in print or online must be granted by the author in writing.
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