Whatcha gonna do with all those eggs, all those eggs leftover from Easter? I’mma get-get-get you drunk, get you drunk—off these eggy cocktails!
Thai Me Down
By Mariena Mercer, GM and mixologist at the Chandelier bar in Vegas
• 1½ oz. Bombay Sapphire gin
• ½ oz. ginger-infused egg whites*
• 1 oz. simple syrup
• ¾ oz. lemon juice
• 1 oz. coconut milk
• Sprinkle of Chinese five spice
• 1 oz. ginger beer
1. Shake first six ingredients in a mixing glass to break apart the egg whites.
2. Add ice, shake again, and strain over fresh ice.
3. Top with ginger beer and stir.
*Although infusing the egg is optional, Mercer recommends it to keep your drink from smelling like an Easter Bunny fart. “Egg whites can have an off-putting odor. The aroma of the ginger will infuse through the shell,” she says. Just place sliced ginger in an egg carton and refrigerate overnight.
KAPPA Sour
Ingredients:
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).
Portón Sour Dream
Created by Joel Black, Black Lab
1 1/2 parts Portón Pisco
1 part fresh lime juice
3/4 part simple syrup
1 egg white
Dash Angostura bitters
Combine Portón, fresh lime juice, simple syrup, and egg white into a cocktail shaker and shake hard. Add ice and shake again. Strain into glass and dash Angostura bitters on top.
Spring Forward
From Renaissance Hotels
Ingredients:
1 ½ oz. Ketel One Vodka
1 oz. Fennel Syrup*
¾ oz. Fresh Lime Juice
Splash Absinthe
1 Egg White (Pasteurized)
Sprig of Fennel
Combine all ingredients in a Boston shaker. Add ice, and shake vigorously 20 – 30 times to emulsify egg white and create a foam. Strain into specialty coupe glass or martini glass. Garnish with a sprig of fennel.
*Fennel Syrup:
1 Fennel Bulb, Chopped
2 Cups Sugar
3 Cups Water
Bring water to a boil. Add fennel and sugar, and boil for 5-10 minutes or until sugar is completely dissolved and fennel is fork tender. Remove from heat and let sit for at least one hour. Pour in blender and pulse until much of the fennel is blended. Strain to remove fibers. Let cool and store for up to one week in the refrigerator.
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