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?
Courtesy of Francesco Desideri, Florian Restaurant NYC
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.
Courtesy of Nico Szymanski of the THE LCL: Bar & Kitchen
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.
Courtesy of Svedka Vodka
2 parts SVEDKA Raspberry
½ part vanilla syrup*
½ part cream
½ part fresh lemon juice
½ part egg white
Dash angostura bitters
Directions: Combine all ingredients in a cocktail shaker without ice and shake well. Add ice and then shake again. Strain the mixture into a large port glass. Garnish with crushed frozen raspberries.
*SYRUP Preparations: Warm one part of water until nearly boiling. Stir in half of a vanilla bean cut into fourths and press it lightly against the walls of the vessel for one minute. Steep for three to five minutes, then add equal parts granulated sugar and stir until dissolved. Let the mixture cool to room temperature and strain out vanilla. This mixture will last approximately one week if covered and refrigerated.
Courtesy of Mike Kalampoukas, Nerai Restaurant
2 oz. Martin Miller’s Gin
3/4 oz. Celery Syrup
3/4 oz. Lime
1/2 oz. egg whites (Dry Shake)
Directions: Dry shake all the ingredients, add ice, shake again and strain into a coupe glass, garnish with dried fennel pollen (you can find this at spice shops).
Courtesy of Jamie-Lynn Argenta, Sotto 13
2 parts bourbon
1 part limoncello
2 dashes angostura bitters
½ part egg white
Directions:Place ice and all ingredients into a shaker and shake for 15 seconds. Strain, and pour.
Courtesy of Roger Dagorn, Tocqueville
2 oz. Serrano-Lime Tequila
1 oz. lime juice
3/4 oz. simple syrup
1 egg white
1 pickled Serrano pepper, to garnish
Directions: Place ice and all ingredients into a shaker, and shake vigorously for 30 seconds. Strain, pour into a martini glass, and garnish with the Serrano pepper.
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