Remember that childhood excitement that filled the holidays with elated anticipation? Dyeing and decorating eggs with your friends and family…the magic of the Easter Bunny invisibly hiding eggs of all colors and flavors…the competition of who could find the most eggs…
Alas, one grows, and magic dissipates. The Easter Bunny vanishes and with him his friends, Santa and the Tooth Fairy. Lose a tooth, and instead of $1 under your pillow, there is a $700 bill in your mailbox. But adulthood does have some perks, and these egg-based cocktails have a bit of their own kind of magic.
At THE LCL: Bar & Kitchen, Nico Szymanski’s “I Menta Do That” masterfully updates the Ramos Gin Fizz by incorporating Branca Menta. For a larger group, try Florian’s Eggscellent Cocktail, which serves 24 guests and uses the yolk. Jamie-Lynn Argenta of Sotto 13 figures out a way to mix two delicious flavors: egg white and limoncello. For a spicier flavor, try the Serrano Sour by Roger Dagorn of Tocqueville.
After all, mixing drinks with eggs is a form of egg decorating, right?
Florian’s Eggscellent Cocktail
Courtesy of Francesco Desideri, Florian Restaurant NYC
Ingredients
12 oz. milk
12 oz. cream
5 drops pure vanilla extract
10 egg yolks
12 oz. honey (best acacia)
12 oz. vin santo
12 oz. pure alcohol
Directions: (Serves 24 guests) Whip the egg yolks and honey for about a minute. Add vanilla. Once foaming, add vin santo. Whip the cream separately with honey and once whipped, add the milk. Combine together and add the alcohol. Blend all together then bottle it.
I Menta Do That
Courtesy of Nico Szymanski of the THE LCL: Bar & Kitchen
Ingredients
1.5 Gin
½ Branca Menta
½ lime juice
½ simple syrup
¾ egg white
Directions: Dry shake (before you add ice to the shaker, put the egg white and other ingredients into the shaker and shake it well). Wet shake (shake again with the ice). Double strain the drink into a coupe glass and add a grated lime zest.
SVEDKA Vodka’s Easter Hatchling 
Courtesy of Svedka Vodka
