Some of the most popular egg based blends that are marvelously combined to create a soothing drink.
The pink lady
This was invented during Prohibition to disguise the taste of bathtub gin. It’s sweet, delicious and defiantly unmacho. I like to order it in a camp German accent in the roughest bar I can find. Always goes down well.
25ml apple brandy, such as calvados
1 tbsp lemon juice
1 tbsp grenadine
1 egg white
1. Shake ingredients very hard without ice to emulsify the egg, then shake again with lots of ice. Strain into a martini glass and serve with a cherry and a camp wink.
Pisco is a sort of unaged brandy from Peru. You can also buy a varietal brand – that is, one made from a single grape variety, such as muscat pisco, which is particularly aromatic and delicious.
15ml lime juice
10ml sugar syrup
1 egg white
A dash of angostura bitters
1. Put all the ingredients except the bitters in a shaker with lots of ice. Shake vigorously and strain into a tumbler or champagne coupe. Add a dash of bitters on to the foam.
Hot rum flip
Flips come from colonial America. Nowadays the word is normally applied to a cold, egg-based drink such as a sherry flip, but originally they would have been heated using a red-hot poker. As most of us don’t have a red-hot poker to hand, here’s a much duller way of preparing it.
50ml aged rum
1 tbsp caster sugar
Half a pint (284ml) of strong ale, such as Fullers ESB
1. Beat the eggs with the caster sugar in a mixing bowl, add the rum and whisk until smooth. Heat the beer in a saucepan until hot, but not boiling.
2. Slowly mix the hot beer into the egg mixture. When it is all mixed, serve in a pewter tankard with a dusting of nutmeg on the top
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