Peach Burrata Toast
A simple toast that makes the most of summer produce.
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 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.
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.
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