Collin_trim_small
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How do whisky and eggs go together?

Thanks to several bars in Seattle, I've been exposed to sours and flips that have actual egg whites in them. Are there any general principles for combining eggs and whiskey in a flip or a sour? Any other flavors that might go well? I'd really like to experiment with these ideas at home (or at a party), and some general guidelines (and perhaps somethings to try) would be helpful.

Collin asked in Cocktail Q&A about 1 year ago | Report
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  • 41498_1065922508_9347_n_small
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    Justin Freet

    Morning,Collin. Yes, egg whites add so much goodness to a cocktail(flip or sour). The whites contribute a unique, almost sublime mouthfeel, along with the subtle softening of the spirit used as base. Whiskey and Pisco Sours are traditional and fantastic, but why not try a Cynar Flip? Cynar is an artichoke-based liquor popping up more and more frequently in Seattle's top echelon of watering holes. The flavor of Cynar is bitter/herbal/sweet and each of those notes are not shy about making their presence known. Add an egg white and the concoction becomes softer, allowing your palette to easier identify the more subtle notes of such a unique spirit.

    Some tips when using egg whites-

    Whip up the egg separately from your other ingredients and set aside while combining your base(ie. Bourbon), citrus(lemon juice) and sugar(simple syrup).
    Then add the "meringue"(the egg white should be thick and frothy-a dense foam) and gently mix. My personal preference for whipping up the egg white is to use a Hawthorn spring(pull it off from your strainer and place it in the pint glass along with the egg). Then shake vigorously with metal capped over the glass(the basic Boston Shaker set up.)

    Justin Freet answered in Cocktail Q&A about 1 year ago | Report
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  • Laborday2008_016_small
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    Seems like Justin covered it, just wanted to add a simple rum flip recipe. Think of this as building a simple eggnog. Everyone likes spiked eggnog... I really really really do!

    Rum Flip (there are many variations)

    2 ounces of an aged rum like flor de cana 5 year
    1 whole egg
    1/4 oz 1:1 simple syrup or to taste
    Combine all into a shaker and shake like it like it owes you money to emulsify the egg. Strain into a cocktail glass and garnish with freshly grated nutmeg.

    Mark Sexauer

    Mark Sexauer answered in Cocktail Q&A about 1 year ago | Report
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  • Kathy_casey_02_small
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    Great answers guys on eggs in cockails!
    For the summer I love a clover club shaken with fresh raspberries and thyme.

    Summer Thyme Clover Club
    1 sprig fresh thyme
    5 fresh raspberries
    1 1/2 oz gin
    3/4 oz fresh lemon juice
    1/2 oz simple syrup or honey syrup
    1 egg white

    Tear thyme and add it to a cocktail shaker along with the raspberries. Measure in the remaining ingredients. Fill shaker with ice. Cap and shake vigorously till frothy. Strain and serve up.

    KathyCaseyLiquidKitchen answered in Cocktail Q&A about 1 year ago | Report
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  • Paulclarke_small
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    Like Justin said, the Cynar Flip is delicious -- I've made it with a whole egg (flips are like eggnog, just toss the whole thing in there), with no other ingredient except two ounces of Cynar, and when shaken like crazy and strained into a glass, it's surprisingly tasty. You can try the same approach with pretty much any amaro with good results.

    Since you mentioned whiskey and eggs, I'd be remiss if I didn't point out one big-flavored drink: the Colleen Bawn. I did a full writeup of this drink a few years ago (posted here), but basically it's 3/4 ounce each of rye whiskey, yellow Chartreuse and Benedictine, with a whole egg and a little simple syrup. Shake like hell, strain into a glass and top with a little cinnamon. It's like an eggnog that got a PhD in comparative literature -- somewhat archaic but incredibly complex.

    Paul Clarke answered in Cocktail Q&A about 1 year ago | Report
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