April 6th, 2007
Drink your eggs on Easter
“You hard boil your Easter eggs. We separate and shake ours.” — Misty Kalkofen
Freaked out by cocktails with egg in them? Don’t know the difference between a fizz and a flip? Go to Green Street (280 Green St., Cambridge) on Easter night to confront your fears and educate yourself. Armed with a Boston shaker and several dozen raw eggs, bar manager Misty Kalkofen will offer up classics like the Clover Club, plus modern takes like the Pegu Club’s Earl Grey Mar-tea-ni and Alconomics cocktail guru Angus Winchester‘s Peanut Malt Flip (scotch, peanut butter, and egg yolk). Yeah, Misty thought that one sounded disgusting, too, until she tried one and discovered it was delish.
For those who just can’t make the egg trip, there’ll be other, uh, Christian-themed, cocktails like the Cloister, the Saint Augustine and the Rusty Nail. “There might even be a special guest or two helping us shake things up,” says Misty.
Bar’s open from 5:30 to 1:00. If you think you’ll be popping in to say hello, send Misty an email at “barmaven at gmail dot com” so she’ll be sure to have enough eggs on hand. And, she adds, “bring your patience! It takes a little extra time to make a good egg drink, but it’s definitely worth the wait.”