ABSINTHE AND EGG
1.5 oz. Absinthe (Vieux Pontarlier)
.5 oz. Gin (Plymouth)
1 Egg White
Add sugar to taste
Shake with ice, pour over shaved ice, and serve.
Egg whites impart a smooth creamy texture to the cocktails without having to resort to using actual cream, which would change the flavor and have a fatty feel to it. I don’t understand why eggs would be used for drinks like this one. [A little cocktail note that I learned from Jeffrey Morganthaler’s book, The Bar Book, is that eggs were much smaller back in the day so generally when a recipe calls for one egg white use only .5 ounces of the egg white for the recipe.]
At first glance of the recipe, I thought, “This is going to be horrible.” Then standing in Eric’s kitchen as he made the drink I thought, “It can’t be that bad.” It was. Think about it: It’s absinthe, gin, egg white and sugar. Who comes up with this? Did we add too much egg white? Does that even matter its absinthe and gin? Eric was much more hateful of the drink but I wasn’t far behind.
SCORES: Brian 1. Eric 1.