You ever flip for a fizz? Are you sweet on sours? Eggnog aside, the cocktail world has three classes of drinks that traditionally call for the use of eggs, used either whole or in part. This week and next, we'll look at how to use eggs in cocktail making. We'll start, today, with a look at egg safety and the dreaded salmonella.
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Green apples, raw scallops, poppy seeds, and dashi might seem like unlikely partners but when the elements come together the flavors make prefect sense. The sweet scallops play off of the dashi's umami and the apples lend a bit of tart sweetness and crunch.
Eggs can perform several functions in a drink. The foam can form a cushiony surface for a drink, perfect for bearing an aromatic ingredient such as a few dashes of bitters atop a Pisco Sour, or an elegant-looking buffer for the sharper flavors of citrus and spirits in drinks such as the Clover Club.
Fizzes were introduced as morning drinks in the 19th century, eye-opening hangover remedies with the added benefit of a bit of egg white to help it all go down. It's simply a Tom Collins chilled and shaken with egg white, served without ice (fizzes are designed to be consumed fairly quickly, not lingered over for a half-hour).
Raw egg concerns are nothing new. But now, thanks to the New York City Health Department, the question of whether it's advisable, or even legal, to serve raw eggs or egg whites to a customer is being pushed into the spotlight. What's next, the Caesar salad police?