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Egg white in a margarita - that's just wrong.

greenstate Mar 13, 2010 12:32 PM

I decided to give Sensing at the Fairmont Battery Wharf, another try and went there for cocktails. I ordered one of their specialty margaritas and began to drink. It was unlike any other margarita I have ever had, not too sweet, but I kept smelling the ocean. After chatting with the bartender I found out that they put egg white in this drink to make their shaken version, frothy and creamy. Gag! I like my eggs with some weird things, like ketchup and I don't even mind a raw egg in a good cesaer salad but Patron tequila, Gran Marnier and raw egg white do not belong in the same sentence let alone in a glass together. Am I crazy?

  1. ted Mar 13, 2010 12:55 PM

    I can get how you'd be upset if you didn't expect the egg white and were surprised. But the whole class of "fizz" cocktails generally have egg whites in them.

    I finally had a good pisco sour after avoiding them for years due to a really bad version made by an old roomie of mine. Now I've made them a few times, and my version has lime juice, pisco, simple syrup, and egg white. Not too far off being a margarita.

    The St Germain thread (http://chowhound.chow.com/topics/611102) has a recipe that I posted from a F&W cocktail book called the "Boris Karloff." Also a fizz-style cocktail with egg white. Really good stuff, though it's a bit of a lightweight drink.

    So don't dismiss egginess in your drink as a bad thing. There are some good ones out there.

    2 Replies
    1. re: ted
      JMF Mar 14, 2010 01:02 PM

      Fizz? Don't you mean sours? Neither the margarita or the Boris Karloff are fizz's. A fizz is in the sour family, but it has to have seltzer in it. It can have egg white or cream or neither, but no seltzer and it isn't a fizz.

      1. re: JMF
        ted Mar 14, 2010 07:27 PM

        My description on the cocktail taxonomy was less than perfect. Should've known I'd get called on it. At some point, I was looking at egg white cocktail recipes, and the fizzes seem to be more likely to include them. But the common ingredient is the soda. FWIW, the Boris Karloff recipe I referenced includes soda, so I'd call it a fizz.

        I didn't include the pisco sour and the margarita with the fizzes, but I was making note that they aren't that different, with the egg white as one differentiator.

    2. davis_sq_pro Mar 13, 2010 12:55 PM

      Doesn't sound too bad to me. I like the texture that a bit of egg white gives to a cocktail. While I can't say that I've had a margarita like that, I often put some into a whiskey sour, and it's not a very big jump from there to a margarita. And pisco sours, which are also members of the same family of drinks, always have egg.

      I am also sometimes bothered by the smell of the egg white ("ocean" is certainly a good descriptor), and wonder if it's a question of freshness, since it's not always an issue...

      1. goodhealthgourmet Mar 13, 2010 12:57 PM

        it's actually more common than you'd think. as the bartender said, it's a way for them to make their non-frozen drinks frothy.

        1. w
          white light Mar 14, 2010 09:41 AM

          I'd be willing to give it a try. I like cocktails with egg (as others have mentioned a pisco or whiskey sour is a similar drink).

          Was the rim salted? If so maybe that's why you were picking up ocean scents?

          1. JMF Mar 14, 2010 12:56 PM

            Well, since the margarita is in the sours family, and egg white is a traditional ingredient in sours recipes, then it isn't outlandish to add egg white to a margarita. I've never had one with it, but now I have to make one soon to see how the creamy/frothiness plays.

            1. JK Grence the Cosmic Jester Mar 14, 2010 01:30 PM

              A margarita doesn't normally have egg white in it, but it certainly wouldn't be a bad addition. The egg white will lend a silky mouthfeel in addition to making the drink more frothy.

              One of my favorite drinks that includes egg white is the Ramos Fizz. They're very nice when served with brunch.

              1. sidecar Mar 16, 2010 11:01 AM

                I believe the addition of an egg white is a pretty standard variation on the margarita -- or at the very least not something your bartender thought up in a fit of mixological insanity. Try googling something like "margarita egg white" (it even has its own "e-how" page).

                In general, egg white works really nicely in tequila-based drinks -- like this one, the Prado -- essentially a margarita with Maraschino liqueur instead of Grand Marnier/Cointreau: http://www.cocktailchronicles.com/200...

                1. StriperGuy Mar 16, 2010 11:06 PM

                  I am generally not a fan of egg whites in cocktails and agree that it really does not belong in a standard margarita. If they are doing that they should specify it and give you the choice.

                  Heck and Sensing they should have just chucked it and given you a new drink.

                  1. yarm Mar 17, 2010 08:06 AM

                    A lot of bar-made sour mixes contain egg white. Not a full egg white per drink, but closer to a teaspoon or so. And sour (and daisy) recipes have contained egg whites since the latter half of the 1800s -- whether it be a Whiskey Sour or a White Lady -- with recipes that have and lack the egg white. In the case of the Margarita (a Daisy), the egg white also helps to smooth out the rougher tequila notes which makes the drink more palatable to the average drinker.

                    And besides, egg drinks are tasty. Egg white, egg yolk, or full egg. As long as the eggs are fresh.

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