Cynar Flip on World Egg Day
Dry shake Cynar and Egg until well mixed. Add ice and shake again. Strain into a chilled Cocktail glass.
Even thought I seem to have missed National Egg Day back in June, I wish you an Exultant World Egg Day here on a Friday the 13th. I came across this drink when I was looking for more things to make with my nearly neglected bottle of Cynar. It seemed like a perfect one to try as it uses a whole egg as opposed to just the white. I also want to add that while I always add the instructions to dry shake eggs and egg whites first, I actually use a milk frother to blend and froth up the eggs. I thought I was the one to come up with this idea on my own, but it seems that it’s been in practice well before I thought of it.
This turned out as an unexpected delight. I almost want to add some Simple Syrup to it to further make this a dessert drink but I’m afraid it will kill the presence of the drink and the bitter finish would be off-putting and not as welcome as it is without the a sweet front.
While I personally have a hard time passing up eggs in cocktails I know that a lot of people find it either disgusting or unsafe. Here is a decent post on egg safety which pretty much comes down to being smart about using eggs. And just a note to add, organic aren’t any better or less likely to need cautious handling than regular eggs. That being said, there is a thought out there that using Aquafaba (Chickpea Brine) instead of egg whites in a cocktail results in nearly indistinguishable results. This is something I want to try in the near future but would like a
Guinea pig volunteer or two to try them out with me sometime. Maybe I’ll use up those Chickpeas and make a nice Chickpea Sweet Potato Curry along with the drinks. Anyone up for it?