*Here’s the secret at UG – we’re all obsessed with cocktails. Even our Urban Hops beer manager, Ben! In today’s blog he encourages us to start experimenting with flips and fizzes!
I don’t particularly need any added reason to enjoy a delicious cocktail. More often than not, my drink choice of the evening will fall to cocktails. Call me a creative type- I love experimenting with flavors and textures, with all the choices out there for ingredients, I am pretty much always able to find something that fits my mood. Sometimes concoctions don’t turn out the way I had hoped, so I drink it anyways and move along. When they turn out well… well, I drink those too and celebrate in the victory. A style of classic cocktail has quickly become one of my favorites to play with, and it might sound a bit weird. I hope that I can convince you, though, that adding an egg.. a raw one, might be one of the most exciting things you’ve ever done with your cocktails at home.
First things first, yes. Eggs, raw ones. You might be asking yourself, “Hey Ben… what the heck is wrong with you? Why would I ever purposely put raw eggs in my drink? That sounds horrendous.” Well, the answer is simple, because it is AWESOME. The addition of eggs to your cocktail mostly lends texture to whatever you’re drinking. One of my all time favorite desserts is my grandma’s lemon meringue pie. Now, imagine that awesome meringue texture mixed up with some boozy goodness in a chilled glass. Yes please!!!
The flip (generally using a whole egg) and fizz (generally using only the whites of the egg) were all the rage during the golden age of cocktails. With the establishment of the FDA and more strict regulations on food, consumers became wary of foodborne illnesses like salmonella. Living in a time of near obsession with getting all food-things as local and fresh as possible, there are a few easy steps to make sure you won’t get sick from raw eggs. According to the National Safety Council, you’re about four times as likely to choke on a handful of bar nuts as you are to get salmonella poisoning. With eggs that do carry salmonella and other little monsters, washing them well can help to minimize risk. If that still hasn’t convinced you, most egg drinks will utilize citrus. Citric acid (along with the alcohol) will also serve to eliminate any potential problems! When choosing your eggs, stick with organic when you can. If you have a farm nearby with fresh eggs, you will be good to go!
So what do you do? You’re going to need a cocktail shaker. Shaking cocktails is pretty fun, and you can practice that ‘signature shake’ at home to impress all your friends when they come over. Most bartenders will start with a ‘dry shake,’ that is, shaking all of your ingredients together without ice first. This allows the proteins in the egg to break down, while air whips into them. As you shake the cocktail, the proteins will expand and foam and will begin to build. After you’ve shaken vigorously for 10-15 seconds, throw some ice in your shaker and continue to shake. (Fun fact: the ‘Ramos Gin Flip’ recipe originally called for 12 MINUTES of shaking to properly create the cocktail!!) After you’ve adequately shaken your cocktail, strain it into a chilled glass and finish however the recipe dictates.
If you’re looking for a really fun way to add some complexity to your cocktails at home, experimenting with fizzes and flips can be a ton of fun. I’ve included three recipes (not my own) that I’ve experimented with at home that are delicious and surprisingly easy to make. Most of the ingredients you need to make these cocktails can be purchased at The Urban Grape, and are great additions to your bar. Seriously, give eggs a shot and shake up your home bar! Puns completely intended.
Cotogna’s Aperol Fizz (this tastes like alcoholic orange sherbert… really)
-1oz fresh lemon juice (about 1 lemon)
-1/2oz St. Martinique Cane Sugar Syrup (buy turbinado sugar from Trader Joe’s and make the syrup yourself- 1 cup water to 1 cup sugar)
-1 egg white
1. Add Aperol, lemon juice, can syrup, & egg white to cocktail shaker. Shake vigorously without ice for 15 seconds.
2. Add ice to shaker and shake until very cold. Strain into glass and top with seltzer, garnishing with grapefruit twist.
Buttermilk Maple Gin Flip
-1 whole egg, separated
-1/2oz maple syrup
-freshly grated nutmeg
1. Place egg yolk in cocktail shaker, seal shaker and shake vigorously for 10 seconds.
2. Fill shaker with ice. Add gin, buttermilk, egg white, and maple syrup. Shake vigorously for 20 seconds and strain into chilled glass. Garnish with grated nutmeg.
-3/4oz simple syrup (1:1)
-1oz fresh lemon juice
-1 fresh egg white
-2 dashes Angostura bitters
1. Place egg white, pisco, simple syrup, and lemon juice in a shaker and shake vigorously for 10-15 seconds.
2. Fill shaker with ice and shake until cold. Strain into chilled glass and dash with bitters.