Forget Dying Your Easter Eggs- Try an Easter Egg Cocktail Instead!April 4, 2015 -- Published by Tara Shinn
Why waste time dying Easter eggs when you can use them to make a pretty pastel hued Easter egg cocktail instead? I know that the term ‘raw egg’ is a bit scary for some people, but as any baker knows, egg whites are packed with protein and when emulsified (whipped or shaken) create a luxurious foam and texture that can transform even the simplest cocktail into a Holiday brunch worthy treat.
It’s important to point out that there are a few things you can to drastically reduce the chance of the S-word (salmonella), and most of the are pretty much common sense:
Check your eggs:
Check refrigerated eggs for cracks, spots or damaged shells and check the date on the carton before buying. Buy eggs that are are inspected by the USDA or opt for pasteurized eggs (both will be clearly marked on the container).
Store them correctly:
Keep eggs in their original carton and store in the coldest part of your fridge- usually the top shelf near the cooling unit- NOT in the door where temperatures can vary every time the fridge is opened.
Separate them correctly:
Eggs shells can contain bacteria, so avoid the outdated method of transferring the yolk back and forth between shells. Instead, crack the egg firmly on a cocktail tin and either let the white slowly drop through, or use clean fingers to hold the yolk while the egg white drops through to a glass..
Wash your hands! Both before and after separating the eggs!
Still concerned about Salmonella? Since this Easter egg cocktail relies on the egg white for texture and not flavor, you can substitute pasteurized egg whites from a carton. One half ounce is about equivalent to one egg white.
Alright, now that we have all the facts on safe handling down- let’s get crackin’!
Add 2 strawberries (cleaned and quartered with tops removed) to a mixing glass with 2 oz of Clique Vodka and muddle well. Strain into a cocktail tin through a mesh strainer to remove all the pulp and rinse the glass out if there is any pulp remaining. Add 1/4 oz simple syrup (1 part sugar dissolved in 1 part hot water), 1/4 oz fresh lemon juice, and 1 egg white. I highly recommend separating the egg into a separate glass first, just in case you rupture the yolk, or get a bit of shell in there. WASH HANDS. Dry shake (shake without ice) to fully incorporate the ingredients and start the froth for about 10 seconds. Add ice and shake again to chill. Strain into a coupe or stemmed cocktail glass (preferably one that resembles an egg!) and Wha-LA! In a few seconds the beautifully textured foam will rise to the top creating a gorgeous pastel Easter egg cocktail!
Need more? Try substituting blackberries, blueberries, or raspberries for a full spectrum of pastel colored Easter egg cocktails for the whole family to enjoy!