In the decade or more spent bartending in a variety of places, I have learned that each bartender has a preferred ingredient that’s usually avoided at all costs to work with. For me personally…it is eggs! I have always managed to avoid using this wonderful item for fear of not knowing exactly how and when to use it. However, let’s think about it, almost everyone has a large amount of eggs especially in the spring or summer to cook or bake with. So why the aversion of making drinks with eggs too? With the scare of Salmonella poisoning and other justifiable concerns, it is easy to be “chicken” about using this product. Okay, to alleviate those concerns let us consider the ways to minimize the hazards in using eggs in drinks. First, proper sanitation such as clean hands and equipment is crucial to the safe application of this product. Second, it is critical like any food product that you do not use eggs you do not feel safe using. Farm fresh reliable sources are on the rise and are readily accessible. Third, do your homework! There are large amounts of recipes on the internet, or in bartending recipe books that illustrate the safe usage of eggs in cocktails that are easy to pick up and follow. Finally, and most importantly, if you are going to do a new technique such as this, do not take shortcuts, and give yourself time to master the technique before you unleash it on someone else. The harm from a halfhearted attempt is not worth the headache and hurt feelings. So get “crackin’” and enjoy the wonders of eggs in your cocktails.
By Jeremiah “J.R.” Holt, Jr. Washington State Bartenders Guild Member
4 cups ice cubes
1 cup pisco
1/3 cup lemon juice
1/3 cup white sugar
1 egg white
Place ice cubes, pisco, lemon juice, sugar, egg white, and bitters in the bowl of a blender. Blend on high speed until finely pureed. Pour into two glasses and garnish with an additional dash of bitters.