BoomerGirl Diary

Spring is for the birds. And the chickens. But mostly it's for the eggs, and that's something to cluck about. Since the egg-based cocktails trend recently came pecking along, mixologists have been hatching ideas to come up with recipes for unusual drinks to help feather their bartending nests. And it doesn't matter if you're a young chick or an old rooster, there's no biddy time _ uh, better time _ to try a few of these creations than spring. Ah! I know eggs-actly what you're thinking. You're probably recalling the warnings from your home economics teacher that raw eggs have the yuck-factor because of the possibility of salmonella. Well, my little chickadee, prepare to be egg-ucated. Yes, it's true that the Food and Drug Administration suggests avoiding raw eggs, but the reality is that the risk of actually becoming ill is quite slim, with estimates of a mere one in 20,000 eggs in the U.S. containing the salmonella enteritidus bacteria. Even with these odds, if you're still unsure about using raw eggs in cocktails, the FDA also recommends using pasteurized shell eggs, found in most stores next to the regular eggs. Another alternative is to use powdered egg whites. Still not convinced? Remember that eggnog is raw egg-based, yet it's still one of our favorite edible icons of the holiday season. If you're always on the lookout for a good yolk and enjoy cooking and baking, then you already know that eggs whites are sort of the "kitchen glue" that holds everything together. Plus, it's all fluffy and pretty, like fresh snow. Cocktail connoisseurs and creative bartenders are simply putting the egg to new uses and whipping up all sorts of delicious new frothy and fruity concoctions. If you're ready to fly the coop and take a crack at sampling one of these eggs-citing and intriguing egg-based cocktails, here's a few recipes from some well-known mixologists to get you started. Drink responsibly.

Le Grande flip

by Jackson Cannon of Eastern Standard in Boston 1 ounce apple brandy ½ ounce Benedictine ½ ounce orange juice 1 whole egg 1 bar spoon of sugar Shake all together over ice, strain into a chilled cocktail glass, and then garnish with a twist of orange.

Sour cherry fizz

from Julie Riener of the Clover Club in Brooklyn 1 ½ ounce single malt scotch ¾ ounce sour cherry puree ¾ ounce lemon juice 1 egg white Shake all ingredients and strain over fresh ice in a tall glass. Top with clear cherry soda. Garnish with two cherries on a pick placed across the top of the glass

Marmalade sour

from Jamie Voudreau at Vessel in Seattle 1 ½ ounce Cachaca ½ ounce lemon juice Splash of simple syrup 2 dashes orange bitters ½ egg white 1 tablespoon of orange, citrus, or grapefruit, low sugar marmalade Shake all ingredients vigorously with ice and strain into a cocktail glass.

Ramos fizz (Pegu house recipe)

from Audrey Saunders at Pegu Club in New York City 1 ½ ounce gin ½ ounce fresh lemon juice ½ ounce fresh lime juice 1 ounce simple syrup 1 ounce heavy cream 1 small egg white 4 drops of Orange Flower Water Shake all ingredients with ice except the soda and strain into a 12-ounce Collins glass filled with 2 ice cubes. Top with 1 ounce of club soda and dash top of drink with ¾ ounce of Cardamom tincture. To Prepare Cardamom tincture: Add ½ ounce cracked cardamom to 8 ounces vodka. Allow to steep until cardamom flavor develops. Strain off solids, and funnel into a clean dropper bottle. Use 3-4 dashes for the cocktail and store the rest for future use.

Iron Cross

from Tobey Maloney of the Violet Hour in Chicago 1 ½ ounce Pisco ¾ ounce lemon juice ¾ ounce simple syrup 1 egg white 3 drops Orange Flower Water 3 dashes of Summer Bitters Shake all ingredients, strain, and then serve up. (To make a thicker, creamier meringue, shake without adding ice for 7 seconds to aerate the egg white.)

Orange marmalade sour fizz

from Sean Beck at Backstreet Cafe in Houston 1 ½ ounce bourbon ½ ounce of Grand Marnier 1 heaping tablespoon of orange marmalade 1 ounce of lemon juice Splash of simple syrup 2 dashes of Angostura Bitters or West Indian Orange Bitters 1 egg white Combine in a shaker and shake extremely well. Serve in an oversized bowl-shaped Riedel Stemless Wine Glass with a bit of ice. Garnish with an orange twist in the glass.