While children get a thrill hunting high and low for Easter eggs, adults know that the best place to find a treat is in a cocktail glass.
To add a little kick to your Easter celebrations this year, try these new spins on egg white cocktails. When shaken vigorously with spirits, egg whites add a velvety mouthfeel and festive froth. Shaken separately with confectioners’ sugar, they create a candy cloud.
—Lilly Kuwashima
Sergio Leone
Recipe courtesy Paul McGee, mixologist, Chicago, IL
1½ ounces Buffalo Trace Bourbon
½ ounce Luxardo Amaretto
¾ ounce fresh lemon juice
¾ ounce simple syrup
½ egg white
1 orange peel disk, for garnish
Combine the Bourbon, amaretto, lemon juice, simple syrup and egg white in a shaker filled with ice. Shake vigorously for 15 seconds. Using a fine mesh strainer, pour the mixture into a martini or coupe glass. Garnish with an orange peel disk.
Bacon & Eggs
Recipe courtesy Matthew Lehman, creative director of FIG Restaurant, Santa Monica, CA
1½ ounces bacon-infused gin (see recipe below)
2 egg whites
½ ounce agave nectar
¾ ounce fresh lemon juice
1 stip cooked bacon, for garnish
Combine the bacon-infused gin, egg whites, agave nectar and lemon juice in a mixing glass filled with ice and shake hard for one minute to emulsify the egg whites. Strain into an ice-filled Collins glass. Garnish with a bacon strip.
Bacon-Infused Gin
¾ ounce bacon drippings
2 ounces Hendrick’s Gin
Place the bacon drippings in a skillet over a low flame. Warm until the bacon drippings turn clear. Combine the bacon drippings and gin in a glass and stir for five minutes. Cover and refrigerate for one hour. The bacon drippings will solidify and rise to the top. Remove the solids and strain the gin through cheesecloth.
elit Easter Peep
Recipe courtesy Aidan Demarest, owner of Neat Bar, Glendale, CA
1½ ounces elit by Stolichnaya ®
½ ounce Amoretti lavender syrup or St-Germain
½ ounce fresh lemon juice
1 teaspoon confectioners’ sugar
1 egg white
Lemon zest, for garnish
Fill a mixing glass with ice and add the vodka, lavender syrup and lemon juice. Shake for 15 seconds, then strain into a coupe or martini glass.
Next, place the egg white and confectioners’ sugar in a clean mixing glass and shake vigorously for at least one minute. Once the egg white is light and frothy, add it to the glass. Using a Microplane grater, finely grate just enough lemon zest to cover the drink.
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