Here is a new idea, following some of the ideas from the thirties and forties world of cocktails. There were many cocktails that used egg whites to a body and flavor to their cocktails. I remember what adding egg whites to a Brandy Alexander back in the late 60's did for its flavor. I have been doing some experimenting out in the lab with the concept of using egg whites in rum cocktails and I am pretty happy with some of the results.
This is a dry cocktail that is very refreshing and flavorful. I hope that you enjoy it. If it is too dry just add a little cane or agave syrup to the mix and it will give you a little sweeter version if that suits your palate.
Elder Eggtini
- 2
½ Oz. Brugal Extra Dry Rum
- 1
Oz. St. Germain Liqueur
- 1½
Oz. Egg White (lightly whipped)
- ½
Oz. Lemon Juice
Lightly whip the egg whites and add to the rest of the ingredients in a shaker filled with ice. Shake until chilled and strain into a chilled cocktail glass and garnish with a lemon zest.
This is a dry cocktail that is very refreshing and flavorful. I hope that you enjoy it. If it is too dry just add a little cane or agave syrup to the mix and it will give you a little sweeter version if that suits your palate.
