Absinthe & Egg Cocktail--Pouring

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.

Brian Christie


Brian Christie envisions a future where all cocktails are made with natural ingredients and love, where hangovers don’t exist, and where everyone wants to experiment, explore, and enjoy life. As a grip/dolly grip, he’s worked on such shows as The O.C., Heroes, Iron Man 2, Gangster Squad, Horrible Bosses 2, Agents of Shield, and most recently Batman v Superman: Dawn of Justice. When not on set, he can be found traveling the world in search of new experiences and cocktails. His exploits include drinks in Los Angeles, Tokyo, Chicago, Rio de Janeiro, Muskegon, Munich, Boise, Prague, Phoenix, Dublin, San Francisco, Amsterdam, Sydney, and most recently Edinburgh.

Always drink responsibly!