Do you have some food things that you’re convinced you wouldn’t like because they sound nasty? Probably. I think even the most open-minded eaters and drinkers have a couple of things that they just think sound gross.
One of the things I have had a hard time getting by is the idea of egg whites in drinks. It sounds gross and questionably sanitary. Then the last time that Roomie and I were in Las Vegas, we were in Comme Ca in the Cosmopolitan, which goes on the short list of Bars That Make Better Drinks Than I Can At Home, and the bartender had us try a cocktail (the New York Sour) that had egg white.
It was awesome.
And so I told myself that I would get over my prejudice and make an egg white cocktail here at The Aerie. Of course, I forgot for a while, but the other night I was thinking about what to have and decided to go south of the equator and make a version of the classic Pisco Sour – The Singani Sour. Singani is a grape brandy similar to Pisco, but made in Bolivia – you can see it used in a sidecar variation here.
The Singani Sour
- 1.5 oz Singani (I used Casa Real)
- 0.75 oz fresh lemon juice
- 0.75 oz simple syrup
- 1 egg white
- 2 dashes bitters
Place the ingredients in a cocktail shaker with ice and shake it hard. Strain into a small cocktail class or coupe.
The Singani Sour
I have to say that the egg white imparts a remarkable texture and smoothness to the drink, and you have to like the egg-white head when you first make it. I think you can also make a version with fresh lime juice.
Delicious. And when’s the last time you had a protein-rich cocktail?
I think I have a lot of “sour” exploring to do.
I had me some last night, the original local version :) . I’m packing more Singani for you!
Maybe that’s a singani drink that Rob will have? It was awfully good.
Pucker-licious. :-)
But smooth!
I was wondering what albumen did for it but maybe it’s just texture?
It was very smooth — hard-shaken pineapple juice can sort of do the same thing, but not to the same extent.
It’s like Bill Nye, but for drinks!
Kzinti — we try to be informative before we get intipsicated.
The Clover Club has been a staple here for years. My cocktail drinking buddy has an aversion to egg whites much like yours, but the Clover Club has eased him over that hump :)
1.5 oz gin
.25 oz grenadine
.75 oz lemon
1 egg white
I usually double the recipe but 1 egg white is still enough.
The Clover Club sounds like an excellent excellent drink. One that could very well make an appearance over the holiday weekend. Thanks for the recipe!
Hmmm…well, at least it finally answers the question of what to do with those egg whites when I make coconut cream pie (which requires 5 yolks, but no whites.)
Waste-not, want-not — or perhaps with 5 egg white cocktails, waste-not, want-not, wasted.
that looks good, though I’d be leary of drinking it at a bar….just because…
The other day, I almost bought the pasteurized egg whites in a jar, but I don’t have them all that often. And what could go wrong, right?
Though I bet most bars used the jarred, pasteurized egg whites.