June 3rd, 2009

Sureau Fizz

Ben Sandrof (winner of the 2008 St. Germain mixology contest)

2 oz Beefeater gin
1/2 oz fresh lime juice
1/2 oz fresh lemon juice
1/2 oz simple syrup
1 oz St. Germain
3 drops orange blossom water
1 1/2 oz heavy cream
1 fresh raw egg white
1 oz soda water

Method: Shake all ingredients for 10-12 minutes and pour into a collins glass. Top with soda water. Garnish with orange oil.

Permalink | Filed under Cocktails, Gin, Liqueur, Recipes |

4 Responses to “Sureau Fizz”

  1. Gregor

    10 – 12 minutes! christ, what if a whole table ordered these?

  2. ljclark

    Then there would be a whole lot of shaking going on.

  3. Butch

    Even though I used to do the stout and raw egg for breakfast thing (okay, for three days, 25 years ago) I still get the gallopin’ heebeegeebees with the raw egg in my drink. Can you help with this? An exploration of odd drink ingredients and why they’re safe (or not) perhaps?

  4. ljclark

    Butch, all I can say is taste an egg drink–start with one using just the white, which will make you understand that it’s all about a meringue-like texture. My advice: go to a bar that specializes in classic cocktails, and order a Pisco Sour. You’ll take one sip and go, ‘Oh, I get it.’ As for safety, check out Drink Dogma’s treatise on egg cocktails: http://drinkdogma.com/a-treatise-on-egg-cocktails/. The key thing to remember is that the egg is being mixed with a powerful disinfectant (booze).

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