Fast Infusions: repurpose your whip creamer or, in my case, a soda siphon to create quick, fresh-tasting infusions in about an hour. This cocktail is an homage to one of the best egg dishes ever, an Israeli Omelette (I'm looking at you @nettayerushalmy
). The herbs: parsley, dill, mint, chives
The booze: gin
The sour: lime
The sweet: simple syrup
The protein: egg white
The garnish: Angostura bitters
Clean and dry the herbs. Stuff herbs into soda siphon with the correct amount of gin, seal, and pressurize with one cartridge. Shake periodically and let steep for at least an hour, no more than two. Carefully release gas, and strain gin through fine mesh sieve.
2 oz herb-infused gin
3/4 oz fresh lime juice
3/4 oz simple syrup (1:1 sugar:water)
1 fresh egg white
4 dashes Angostura bitters
Chill rocks glass. Measure and pour gin, lime, syrup, and egg into shaker. Add ice and shake vigorously. Double strain into glass. Wait for a minute for foamy head to form. Delicately drop bitters onto foam, and shape with a toothpick to create something pretty.
Note 1: I have a mixed history with egg white cocktails (google egg white and wet dog). The only rule of thumb that consistently makes for a good experience drinking an egg white cocktail is to drink it quickly. Responsibly, but quickly.
Note 2: I started with a complex herb combination, but showcasing one herb is always an option. See also: rosemary, shiso, cilantro, basil, thyme, oregano, sage, lavender, lemon verbena
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