HOME > Chowhound > Spirits >

Discussion

Cocktails with egg in them....

  • 10
  • Share

I want to hear about cocktails with egg in them.
If you have a recipe for a cocktail like this, please post it.
A particular favorite of mine, for example, is the Los Angeles Cocktail:

1 1/2 ounces bourbon
1/4 ounce sweet vermouth
1 ounce simple syrup
1 ounce whole egg
1/2 ounce fresh lemon juice
shaken extra well (to emulsify the egg) with ice, and served garnished with freshly grated nutmeg.

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Flips and nogs and fizz's, oh my. Cocktails with eggs in them are fantastic. There are tons of recipes for them out there. One of my favorites at PDT in NYC is their Apricot Flip.

    One thing I recommend when using eggs, whole or whites, is what is called a dry shake first. Put all the ingredients in the shaker except the ice. Shake thoroughly to emulsify. then add the ice and shake thoroughly again.

    Here's some great info and recipes.
    http://explorethepour.blogspot.com/20...

    5 Replies
    1. re: JMF

      What does the egg do to the drink? Does it affect the thickness? Make it more foamy?

      1. re: viperlush

        The egg usually adds the layer of foam to the drink.

        1. re: viperlush

          Besides foam on top it gives it body; a smooth, rich, and creamy texture that also mellows out the alcohol.

          1. re: JMF

            Thanks for the explanation. Sounds good.

            1. re: JMF

              And it makes you look cool. It's like a liquid cigarette, without that cancer thing.

              A simple flip to do at home, assuming you can get super-fresh eggs, is a rye (or rum) flip.

              1.5 oz of rye (or rum)
              One yolk
              .5-.75 oz of simple syrup (depending on taste and how sweet the liquor is)
              .5 oz of light cream.

              If you're using a large cocktail glass you can adjust the proportions slightly, but you might consider using jumbo eggs, I typically use medium or large,

              Shake hard, add ice, shake hard again but not as long (about ten seconds, thanks JMF), strain into a cocktail glass. Garnish with nutmeg.

        2. The Ramos Gin Fizz is pretty swell, if you take your time and make it right.

          The link below is Chris McMillan, New Orleans bar icon, making a perfect one

          http://www.youtube.com/watch?v=Uj417e...

          1. Also pisco sours -

            http://www.chowhound.com/topics/508713

            1. We are lucky in Boston to have Green Street, a bar & resto that has a ridiculously ginormous cocktail list. Last Easter, bartender Misty developed a menu of egg-based drinks, and they've stuck around on the list. My fave is the Earl Grey Marteani: a martini made with earl-grey-tea-infused gin, done up like a flip (I believe it's shaken only with the egg white, not the yolk). Similar online recipes indicate there's probably some simple syrup and lemon juice in there too. It comes out cloudy, cold, and delicious.

              1. Second the Ramos Fizz...

                I had a pretty swell one at Musso & Frank's on Hollywood Blvd. a couple months ago.