Traditionally speaking, the Easter holiday has become pretty well-known for its Easter egg hunts, egg-dying, and a plethora of other egg-centric activities. You might be surprised to hear that you can also incorporate eggs into your cocktails, egg whites specifically. If you’ve never had a cocktail that’s made using egg white then I assure you you’re missing out. The addition of egg white normally adds a welcoming froth and creamy element to drinks. I’m a big fan of rich, decadent cocktails so I’m all for the use of egg whites in cocktails.
I’m sure coming up with your own egg white cocktail might be a tad difficult so I’ve gone ahead and included recipes for both The Black Grouse’s “Good Morning Milan” and KAPPA Pisco’s “KAPPA Sour.” Either of the two make for an ideal Easter cocktail and also a nice introduction to cocktails made using this unexpected ingredient.
Good Morning Milan – Created by Michael Klein (Pictured Above)
2 oz. The Black Grouse
.75 oz. Lemon Juice
.75 oz. Sage Honey Syrup
.5 oz. Mascarpone Milk (1:1)
2 Dashes of Lavender Tincture
Dry shake, then shake with ice and strain into a chilled Collins glass. Top with Soda, garnish with lavender.
2 oz KAPPA Pisco
1 oz fresh lemon juice
1 oz simple syrup
1 egg white
Combine KAPPA Pisco and rest of the ingredients into a mixing glass filled with ice. Shake vigorously and strain into a small champagne flute. Top with tree drops, or half dashes, of Angostura bitters (to create the shape of the Southern Cross).
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