Cocktails made with raw eggs aren’t as popular as they once were. The Colonists enjoyed the Sack Posset (the forerunner of modern-day eggnog), while a floral, frothy gin drink called the Ramos Fizz was a New Orleans craze at the end of the 19th century. But we think these drinks are ready to make a comeback. Shaken egg whites give a cocktail a light frothiness, and drinks with whole eggs in them have a creamy, rich consistency without the overkill of actual cream. And what better way to get your protein and buzz at the same time? Alcohol kills most bacteria that may be present in the raw egg, but if you’re worried about the risk of salmonella, buy your eggs pasteurized.
1. Eggnog. If you haven’t had the homemade stuff, you haven’t had eggnog. This is our hard-core version, in which an almost undrinkable amount of booze (bourbon, rum, and brandy) is mixed with raw eggs and aged in the fridge to create a mellow, insanely delicious drink. If you want to skip the aging, omit two of the three liquors.
2. Golden Fizz. Serve this for breakfast in place of orange juice. According to cocktail-making legend Dale DeGroff (whose book The Craft of the Cocktail this came from), you must shake long and hard to completely emulsify the egg.
3. Pisco Sour. Pisco is a clear spirit from Peru with a fruity taste that’s become trendy lately as a cocktail base. The citrus flavors and egg-white foam of a Pisco Sour make the drink a good addition to a fancy brunch.
4. Coffee Cocktail. Revived by Dale DeGroff, this classic sweet after-dinner drink got its name because it looks exactly like milky coffee (but it contains no coffee). It tastes a little like a White Russian, without the cream.
5. Ramos Gin Fizz. The orange flower water in this light, gin-based cocktail from New Orleans transforms it into a heavenly nectar. Drinking several in no time flat is easy.
8. Flip. This drink is very similar to the Sack Posset that was popular in Shakespearean England and Colonial America.
9. Round Robin. Absinthe and orange bitters balance each other, with brandy and a light egg-white froth on top.