Cocktail Diaries:The Aperol Fizz, and upcoming project hint!

by Rebekahcooked up on June 17, 2016

Today I am here to talk to you about putting eggs in cocktails.

I am pretty sure there is some kind of regulation in place where I need to tell you that raw eggs can make you sick. That is true. I eat them anyway, and have not gotten sick so far.

Raw eggs (usually it’s an egg white) are used in cocktails to lend a delightful velvety texture to a drink. They also create a foam, because that’s what egg whties do! It makes them a perfect contrast for something sour, like a pisco sour, or an aperol fizz like this one.

Aperol Fizz Cocktail | PDXfoodlove

Aperol is so perfect in this drink – the bitterness is balanced by lemon juice for just the right amount of fruity pucker. And the egg white in the mix makes it just perfect.

When you work with eggs, you must first dry shake them first to build a foam, before adding ice and other ingredients- that means shaking the egg white alone in a shaker first. There’s a lot of overly fancy shakers out there – all you really need is a Boston shaker and a pint glass. It sounds complicated, but it’s a lot easier than you think.

Aperol Fizz Cocktail | PDXfoodlove

By the way, it’s about time that I teased a new project coming out. Very, very soon I am launching a new cocktail project that I can’t wait to tell you guys about. It will include cocktail recipes and coverage of trends like red wine as a cocktail ingredient, using activated charcoal in cocktails ( word on the street is that it might prevent hangovers!) and what the heck is a Navy Strength Gin anyway? Stay tuned. This will be a lot of fun.

Aperol Fizz Cocktail

Aperol Fizz Cocktail

Ingredients

  • 4 oz. Aperol
  • 2 oz. freshly squeezed lemon juice
  • 1 oz. simple syrup
  • 1 egg white
  • Club soda
  • Lemon twist for garnish

Instructions

  1. For two cocktails:
  2. In a shaker without ice, add Aperol, lemon juice, simple syrup and egg white. Shake without ice for about 15 seconds.
  3. Add ice and then shake until very cold, another 20 seconds. Strain into two fizz glasses and garnish with a lemon twist.
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