The Sunnyside Up Cocktail
We pretty much all knew this was destined to happen in one form or another, right?
Except, it wasn’t even my fault. Enter Lisa of Fresh Eggs Daily. If you’ve got chickens, you probably already follow her. If you don’t have chickens, you probably already follow her just because deep down inside, as much as you try to deny it, you really want chickens…don’t fight it…*whispering*…join us…join usssssssssss…
ANYHOW. Fellow cocktail enthusiast, Lisa, says to me, “Kate. Make an egg cocktail. With an orange juice ice sphere as the yolk.” And I responded, “Lisa. HELLS YES.”
And got right to mixing.
To make two cocktails, you’ll need:
1 cup fresh-squeezed orange juice
1/4 cup fresh carrot juice
3 oz. gin (I love St. George’s Botanivore)
1 oz. simple syrup
1.5 oz. fresh lemon juice
the whites from 2 small fresh eggs
a couple sprigs of fresh thyme for garnish if you’re feeling fancy
First, you must make your ‘yolk’ ice spheres. Combine orange juice and carrot juice, mixing well, then pour into two ice sphere molds and let set overnight.
When you are ready to make your cocktails, pull your ice spheres from the freezer and let them warm a tad on the countertop as you mix (so they pop out of their molds easily).
In a shaker, combine gin, simple, lemon juice, and egg whites, and here’s the kicker. Don’t add ice yet. Because you want those egg whites to emulsify (foam up), you need to shake first (harder and a bit longer–yeah I know what I said— than you would for most cocktails). Check yo drink. If it’s good and foamy, add some ice, shake a bit more just to cool the mixture down. Place your ‘yolk’ ice sphere in your glass (side note, to really be effective, this drink needs to happen in a martini-like glass, wide at the top, narrow at the bottom, and deep enough to accommodate that big ol’ hunk of ice.)(Side side note: I hate martini glasses. If you can drink out of one without spilling everything, you are a sorcerer), then strain your foamy cocktail mixture carefully down the side of the glass (in order to not muck up the glorious orange perfection of your yolk).
Cheers, Chitches! (My term of endearment/disdain, depending on the situation, for the poultry.)
