Looking to get some protein and a buzz at the same time? Try adding a raw egg to your drink. Shaken egg whites can give your cocktail a light frothiness. Using a whole egg delivers a creamy, rich consistency without the overkill of actual cream. Here are some of the tastiest recipes to try today.
PSA: Is it safe to drink raw egg cocktails?
Unpasteurized raw eggs could contain harmful bacteria like Salmonella. And don’t count on the alcohol in your drink to kill all of those bacteria.
Using pasteurized eggs in your cocktail can help you stay safe. (This means they’ve been treated with heat to kill dangerous bacteria.) You can find pasteurized eggs at your local grocery store.
If you haven’t had the homemade stuff, you haven’t had eggnog. This is our hardcore version, that mixes several types of booze (bourbon, rum, and brandy) with raw eggs. You’ll age it in the fridge to create a mellow — but intensely delicious — drink.
FYI: If you can’t wait and want to skip the time in the fridge, only add one type of liquor.
Tired of your normal gin and juice recipe? Enter: The golden fizz. And don’t be shy when it comes to shaking things up. You’ll prob need to do lots of shaking to get the egg to completely blend in with the rest of the ingredients.
Pisco is a clear spirit from Peru with a fruity taste. It’s quickly becoming a popular cocktail base. The citrus flavors and egg white foam of a pisco sour make the drink a perfect addition to any fancy brunch.
Revived by Dale DeGroff, this classic after-dinner drink got its name because it looks exactly like milky coffee. But it doesn’t actually have any coffee in it at all. It tastes a little like a White Russian, without the cream.
Looking for more of an aromatic fizz recipe to add to your repertoire? This drink’s got you covered. Orange flower water brings this light, gin-based cocktail to life.
This drink gets its pink from grenadine syrup. You can pick some up at the store or try making a grenadine at home. (It’s easier than you’d think!)
Unlike most cocktails that use raw egg, this one is served warm. It’s like a cross between a Hot Toddy and an eggnog with milk rather than cream. It’s great for a winter night (or any time you want a cozy nightcap.).
Try not to flip out over how good this frothy creation is. It also has a long history dating back to 17th century England. You can make a traditional heated flip or opt for the chilled version.
We’ll take another round, Robin. Absinthe and orange bitters balance each other, with brandy and a light egg white froth on top.