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Blog

Liquor reviews, cocktail recipes, mixology trends, and seasonal ingredients. Includes cocktail tips and info on local whiskey, gin, vodka, beer, and liqueur.

Filtering by Tag: egg white cocktails

Meet Your Eggs: A guide to using safe eggs in cocktails

Devin Kidner

Eggs are used in cocktails to add a creamy texture and mouthfeel, increase volume, create rich flavour, and add an appealing foam. 

Eggs are often used raw in drinks, and so it is important you buy high quality eggs from a source you trust.

In our classes, we only use Meadow Haven Farm eggs. Now, if you're not in the Chicago-area (or near one of these pickup locations), you're not necessarily out of luck! Head over to this site by the USDA and search for farmers market near you - and look for someone who sells eggs. Use Meadow Haven farm's "Meet Your Eggs" poster below as a guide to ask the farmer how they raise their chickens and collect/wash their eggs.

This handy poster talks about Meadow Haven Farm's egg production from the soil, up! Use the info here as a guide to understanding how your local farmer produces their eggs.

Don't be scared to use egg whites in your cocktails! According to this Washington Post article, Don't Fear the Egg White: 

Of course, salmonella is no joking matter. But the reality is that since the salmonella scares of previous decades, the danger of encountering the bacteria has become infinitesimal. You’re more likely — about four times more likely — to choke on a handful of bar nuts than you are to get salmonella poisoning, according to statistics from the National Safety Council. Beyond that, most cocktails that call for raw eggs also call for fresh lemon or lime juice — and the citric acid, along with the alcohol, further neutralizes salmonella risk.
— Jason Wilson, Washington Post

As the season continues, we'll update this post to include links to egg white cocktail recipes, tips and tricks of how to incorporate eggs into drinks, and other useful information! Check back soon!

You put WHAT in your winter cocktails?

Devin Kidner

One of the biggest challenges anyone dedicated to the local, seasonal way of eating faces, especially in the Midwest, is what the heck to do in the winter, when there's less variety of produce and it seems root veggies are in every. single. dish. 

It's no different for us here at HOLLOW LEG. Being dedicated to sustainable cocktails, working within the limits of freezing Chicago winters seems ridiculous.

Spoiler Alert: Citrus doesn't grow in a climate like Chicago's. Picture by Kilroyart

Spoiler Alert: Citrus doesn't grow in a climate like Chicago's. Picture by Kilroyart

Sustainable cocktails, sure! But is this a sustainable business model? What the heck are you spiking cocktails with in the dead of winter?

And forget about the winter! Did you know here at HOLLOW LEG, when we work the Midwest scene, we steer clear of citrus fruits, which are pretty much the staple in mixology? They are used in everything from garnishes to anchoring flavour, and for good reason: they lend their acidity, bitterness, and characteristic sharp flavour to create complexity and balance in cocktails.

I’ve been asked why. Why no citrus? Why not just make my life easier and squeeze that wedge of lemon into the Pucker Up, a drink that uses fresh cranberry sauce, rose hip liqueur, vodka, and egg whites? Isn’t there something lacking without citrus?

The answer to me is simple. It’s unnecessary.

Unlike our lack of common baking spices in the Midwest (if someone knows where I can source local cinnamon, black pepper, and mace, please let me know, because for now I’m sourcing Fair Trade!), acidity can be achieved right here in the Midwest through a seemingly unusual but traditional source: Vinegar.

That’s right, y’all. Vinegar.

Mine doesn't look so beautiful, so here's a pic from Williams-Sonoma. Gah, overachievers.

Mine doesn't look so beautiful, so here's a pic from Williams-Sonoma. Gah, overachievers.

It was easy here in ChiTown when the spring and summer stopped by for a visit. Anyone who has tasted rhubarb knows you need no lemon to make it zing; young blueberries and blackberries are tart as all get-up; tart cherries hit at the perfect time and make for a gorgeous sour syrup; quince and crab apples are fantastic tart-ing staples; and persimmons nearly burn your tongue off with their astringency, which can fake as something sour when balanced well. 

It’s when cranberry season comes ‘round, I know we’re at the end. As soon as cranberries hit the market this year, I had a mini-panic attack. How am I going to incorporate acidity into cocktails through the long winter? 

I have a whole pantry of locally dried fruits and preserves, but it was a Midwestern baking tradition that made me reach for vinegar.

Vinegar Pie.

Return to a traditional baking staple for cocktails! Picture by glutenfreeeasily.com

Return to a traditional baking staple for cocktails! Picture by glutenfreeeasily.com

Nelson Algren, back in the 1930s, wrote in his book, America Eats:

Early Illinoisans felt keenly the absence of native fruit. Along toward the spring their systems developed a craving for something tart. To satisfy the craving, ingenious housewives invented the vinegar pie - vinegar, molasses, water, a little nutmeg and flour enough to bring the mixture to the consistency of custard. When baked in a pie tin, the resulting product was much relished and remained a favorite springtime dessert until young orchards coming into bearing provided real fruit pies to take its place.

Brilliant!

With that I thought, “Well, dang. I bet it’d work for cocktails, too.” So I created the Pucker Up, a delightfully unique cocktail with a bitter-fruity cranberry sauce-syrup, smooth CH Vodka, KOVAL Rose Hip Liqueur, a shaken egg white from Meadow Haven Farm, and homemade apple cider vinegar. Just a few drops.

Here’s the recipe:

PUCKER UP!

Ain't it pretty?! Picture by Brett Calomino.

Ain't it pretty?! Picture by Brett Calomino.

2 oz homemade cranberry sauce-syrup (cranberries from Ellis Family Farm)
1/2 oz KOVAL Rose Hip Liqueur
1.25 oz CH Vodka

1/8 tsp (a couple drops) of homemade apple cider vinegar
1 Meadow Haven egg white

(or if you don’t have access to Meadow Haven, use a pasture-raised egg from a source you trust. I cannot stress this enough. It can be harmful to your health if you consume raw eggs, but a local farmer has your back and generally, their eggs are pretty dope!)

Combine all ingredients and shake vigorously. And I mean vigorously. For at least 20 seconds to get an incredible merengue out of the egg.

Then shake with ice. 

Strain into a pretty glass (it doesn’t have to be any particular shape as long as it makes you smile) by tipping the glass at an angle and pouring the libation slowly down the side. Shake out any remaining egg white over top. 

Garnish, or don’t garnish.

What resulted was something tangy, airy, slightly bitter, and aromatic. It was delightful. Folks would ask me, “What is in this?! I can’t put my finger on it,” and when I’d say, “Homemade apple cider vinegar,” their jaws dropped.

It’s true, folks. We’re hard core here in the Midwest. We don’t need no stinkin’ citrus! You can make plenty of varieties of vinegars at home, and they can all be incorporated into cocktails beautifully.

Listen, I’m not knocking those cocktails that use citrus, but I find that when we place limitations on ourselves, it forces us to be more creative with what we concoct.

That’s the whole idea of HOLLOW LEG: Creating unique drinks from local, forgotten and oftentimes underused ingredients to please your palate and inspire you to keep reaching for the weird. 

Because weird can be amazing. 

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