This year instead of wasting money on egg dye (how many pink and purple tinted egg salad sandwiches can one consume!!) celebrate Easter by trying a cocktail with an egg as one of the ingredients. This is the Easter Bunny’s territory and not St. Nick’s, so there is nary a nog to be found.

I have always enjoyed Easter, although over the years the major reason behind that enjoyment has changed. Oh sure, I will never stop savouring the chocolate (the 1lb solid bunnies have now been replaced by truffles, of course) or the time away from school and/or work, but over the years I have found that family trumps it all. I have memories of many weekends with my cousins up north (one soul of which unfortunately got lost along the way), fighting over the last scoop of scalloped potatoes with my brother at our Easter dinner, and one unbelievable weekend spent with my mother on a boat amidst the Galapagos Islands, sea lions braying in the distance. The concept of cocktails with eggs in them is definitely a bit foreign (barring the aforementioned ‘nog’) but I do suggest that you give these a try, as you might just find one or two to be eggcellent! (sorry)

Note: Pregnant women and children should not consume raw or undercooked eggs. Mind you, they shouldn’t consume cocktails either :).

Vodka Savannah

1 oz vodka

1 dash white crème de cacao

1 1/2 oz freshly squeezed orange juice

1 egg white

Add all ingredients to a shaker and shake well. Fill shaker with ice, shake well, strain into a cocktail glass and serve.

Comments: I originally tried a ‘Savannah’ which uses gin as the alcohol of choice, but found that the gin really overpowered the overall flavour of the cocktail. Substituting a good vodka for the gin allowed the flavours of the juice and the slight chocolate in the dash of crème de cacao to come forward.

Tasting Notes: lovely pale yellow colour, bright citrus flavour, creamy mouthfeel with a hint of childhood ‘Creamsicle’

Ruby Fizz

2 oz gin

juice of 1/2 lemon (~1 1/2 tbsp juice)

1 tsp granulated sugar

1 egg white

1/4 tsp grenadine

soda water

Add all ingredients except for the soda water to a shaker filled with ice. Shake well and strain into a tall tumbler. Top off with the soda water and serve.

Comments: I would serve this with a straw as the addition of the (shaken) egg white provides quite a froth on the top of the drink. This is a really great drink for spring but would be equally appropriate for a hot summer day.

Tasting Notes: pretty pale pink colour; not too sweet, the tartness from the lemon counteracts the dryness of the gin; very refreshing!

Rye Flip

1 1/2 oz rye

1/2 oz simple syrup

1/2 oz light cream

1 egg yolk

Add ingredients to a shaker and shake hard. Fill shaker with ice and shake for 10 seconds. Pour into a old-fashioned glass and garnish with freshly grated nutmeg if desired.

Comments: If you are not that fond of rye, this drink can be made with rum or scotch instead, to make a Rum Flip or Scotch Flip. Of all three, this is definitely my favorite, especially with freshly grated nutmeg (I’m a spice junkie, having collected nutmeg from travels to Tunisia, British Virgin Islands, Tanzania and Jamaica). Oh, and this is also a good way to use the leftover egg yolk from the Vodka Savannah (or the other way around)!!

Tasting Notes: opaque cream colour, creamy mouthfeel; has a bit of an egg nog feel to it, especially with the freshly grated nutmeg; very nice blending of flavours


2 Comments

  1. I would really like to say thank you a whole lot for the work you have made in writing this article. I am hoping the same effective job from you down the road also.

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