I’ve enjoyed plenty of Pisco Sours and other egg white cocktails over the years, but had not gathered the confidence to make one on my own until recently.
Some recipes are hard to approach when you want to make them at home. Whether it’s expensive equipment, obscure ingredients, or time-consuming steps, there are plenty of drinks that I wouldn’t try on my own.
One of the categories that I’ve avoided over the years has been the use of raw eggs. I’ve enjoyed plenty of Pisco Sours and other egg white (or whole egg) cocktails over the years, but had not gathered the confidence to make one on my own until recently. I think that my hesitation here was understanding how the egg white would modify the drink in flavor—I’ve had a few experiences on the streets of Peru and friends’ homemade versions not turn out so well taste-wise.
It’s clear at first sight that egg white adds a gorgeous layer of foam and creamy texture, but there are a few best practices I’ve found over time that will help you approach recipes with raw egg:
This recipe is a take the Clover Club cocktail made famous by the bar of the same name in New York. And while the cocktail definitely doesn’t need to be changed, I was keen to make use of my newly acquired banana liqueur from Giffard, which has successfully forced me to reconsider a wide variety of liqueurs. It’s the perfect mid-day drink to enjoy under the sun.
2 oz tequila (I recommend Cimarron)
.5 oz banana liqueur (I HIGHLY recommend Giffard Banane Du Bresil)
.5 oz lemon juice
.25 oz agave syrup (1 part agave diluted by 1 part water)
Egg white of one egg, approximately .25 oz (*see note)
3 drops of Angostura bitters (optional – mostly for design)
Add all ingredients, except the bitters, into a cocktail shaker. Shake for about 10 seconds to give a head start to the egg whites before diluting with ice to form a bit of thickness. Be careful when removing the top of the shaker as it may spray some of the ingredients, so do it slowly. Now fill the shaker with ice and shake until chilled (frost will develop on the tin of the shaker when it’s ready). Double strain through a fine mesh strainer (like this one from OXO) into the glass to keep out any undesired pulp and watch as the the thick egg whites form at the top. Add drops of bitters to the top of the drink and use a toothpick to create your design like this using a dropper. Some people suggest that the bitters floated on top distract from a potentially off-putting smell of the egg whites.
* Consuming raw eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.
Photography and styling by Hannah Levy.Print this recipe