An EGG For Every Occasion — Bright Blackberry Cocktail

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A bright gin-based cocktail with citrus. A frothy, pasteurized egg white gives this drink body and a kick.
By Ashley Barton

birdseyefinal

I love egg white cocktails. LOVE. Egg whites add a froth and body to your drink that really compliment and elevate the flavor, especially super citrusy cocktails that can sometimes be a bit one-note.

However, the stigma surrounding raw egg is one not to be underestimated. On more than one occasion I have pitched an egg white cocktail at a dinner party or a brunch to a room full of guests and gotten squeamish faces in return. Here is where Safest Choice comes in – their eggs are pasteurized. Pasteurized = peace of mind! Their all-natural pasteurization process eliminates the risk of Salmonella while retaining excellent flavor and culinary performance. They even earned the Seal of Approval from the American Culinary Federation (ACF).

And so, here we have a cocktail fit to safely be the star and fan favorite at your next get-together…. The Bright and Cheery Blackberry Cocktail! It’s got citrus, it’s got berries, it’s got herbs… and it’s got egg whites! Oh, what more could you ask for really? I will most definitely be making these for the upcoming brunch I volunteered to host.

An EGG For Every Occasion — Bright Blackberry Cocktail
 
A bright gin-based cocktail and citrus. With a frothy, pasteurized egg white this drink has body and a kick.
Author:
Recipe Type: Cocktail
Ingredients
  • 4-6 fennel fronds
  • 3 blackberries
  • 2 ounces gin
  • juice of 1 orange
  • juice of 1 lemon
  • ½ egg white from 1 Safest Choice egg
  • ice
Instructions
  1. Add fennel fronds and blackberries to your cocktail shaker and muddle thoroughly. Then add gin, orange and lemon juice, and the egg white. Shake *vigorously* for one fully minute. This is no joke - it's a serious work out. But it's also essential to get a proper froth.
  2. Add 4-5 large ice cubes, and shake for an additional 30 seconds.
  3. Pour through a mesh strainer to be rid of any seeds, etc. Garnish with a few fennel leaves.

 

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Ashley Barton

Ashley is a personal chef and underground baker living and working in the Pioneer Valley. She loves cream-filled desserts, loud and obnoxious vintage dresses, her tiny dog, and trashy television.

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