'Egg-On' 🍳 Your Cocktail Game with These Simple Flips (& Fizzes) | Cameroxn's XBar
Joined by our friend, imichao, we explore a number of ways to use eggs in cocktails. The white, the yolk, the fizz, and the flip. What's your favorite way to egg your drinks?
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00:00:00 Of Fizzes & Flips
00:04:52 Building the Bosom Caresser
00:21:06 Tasting the Bosom Caresser (Oh My...)
00:31:38 Building the Mae West Royal Diamond Fizz
00:55:41 Tasting the Mae West Royal Diamond Fizz
01:05:20 Building the Dylan Collins
01:24:51 Tasting the Dylan Collins
01:37:08 Making a Porto Flip
01:54:04 Tasting a Porto Flip
02:06:46 Beginning the Ramos Gin Fizz
02:22:27 Meanwhile... the Pisco Sour
02:39:59 Tasting the Pisco Sour
02:45:26 A Completed Ramos Gin Fizz
02:49:46 Of Summaries & Goodbyes
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Bosom Caresser
2 oz (59 ml) Brandy (Korbel)
1 oz (30 ml) Orange Liqueur (Citrónge Orange, but White Curaçao is recommended)
Dash of Grenadine
1 Egg Yolk
Method: Shake & Strain
Garnish: None
Credits: The Bartender's Best Friend, Mardee Haidin Regan (curated by imichao!)
Mae West Royal Diamond Fizz
Rim half of the glass with a grapefruit wedge and Hot Sugar*
2 oz (59 ml) Goji-infused Bourbon** (Four Roses)
1/2 oz (15 ml) Pomegranate Liqueur (La Pinta)
1 oz (30 ml) Grapefruit Juice
1 Whole Egg
Top with Brut champagne (De Perrière)
Method: Dry Shake & Double-Strain
Garnish: Macerated Goji Berries
Credits: The Bartender's Best Friend, Mardee Haidin Regan (curated by imichao!)
*Hot Sugar: Sugar combined with a pinch of Cayenne pepper and Cocoa Powder
** Goji-Infused Bourbon: We used 2 oz Goji-powder in 375 ml of bourbon, and let sit overnight
Dylan Collins
2 oz (59 ml) Vodka (Tito's)
2 oz (59 ml) Limoncello (Sophia's Lemoncella)
1 oz (30 ml) Lemon Juice
1/2 an Egg White
Method: Dry Shake & Double-Strain
Garnish: Orange Peel
Credits: The Bartender's Best Friend, Mardee Haidin Regan (curated by imichao!)
Porto Flip
1/2 oz (15ml) Brandy (Courvoisier Cognac)
1.5 oz (45ml) Red Port (Cockburn's Ruby Port)
1/3 oz (10ml) Egg Yolk
Method: Shake & Strain
Garnish: Grated Nutmeg
Credits: https://noseychef.com/2019/05/10/porto-flip/
Ramos Gin Fizz
2 oz (59 ml) Gin (Faber)
0.5 oz (15 ml) Lemon Juice
0.5 oz (15 ml) Lime Juice
1 oz (30 ml) Simple Syrup (1:1)
2 dashes Orange Blossom Water
1 oz (30 ml) Heavy Cream
1 Egg White
Top with Soda Water
Method: Dry shake all ingredients except soda water for an indefinite amount of time. After the end of this eternity, begin wet shaking ad infinitum. Double-strain into a tall glass with a bit of soda water in it. Then refrigerate. After a measly few minutes, remove from the cool. Poke a hole in the top of the cream foam big enough to pour the remainder of the soda water to fill the glass. If done correctly, a thick foam should rise from the top of the glass.
Garnish: That foam dude!
Pisco Sour
2 oz (59 ml) Pisco Brandy (Barsol)
3/4 oz (22 ml) Lime Juice
1/2 oz (15 ml) Simple Syrup
1 Egg White
Method: Dry Shake & Double-Strain
Garnish: Decorated Angostura Bitters
Credits: The Bartender's Best Friend, Mardee Haidin Regan (curated by imichao!)
More Recipes on Crafted Pour: https://craftedpour.com/contributors?id=SmmUj6L1H1N3Au3ouXgBy7WZ8093
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Music provided by the Lo-Fi Girl!: https://lofirecords.com/
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