WHOA NELLY! IS THIS THING ever pink. I didn't really expect it going into the shaker, but it came out pinker than a roll of Owens-Corning insulation. Here's the deal: I've been dying to try a drink with a raw egg in it. Why? I can't tell you, but it just seems dangerous and mysterious, and isn't that what a cocktail should be?THE PINK PANTHER
4 pts Reyka vodka
2 pts dry vermouth
1 pt Creme de Cassis
2 parts o.j.
1/2 egg white
Put all that in a shaker, shake it REAL well (based on the idea that maybe the vodka will kill germs in the egg) and serve in a chilled cocktail glass. I'm coming around to the idea that chilling the glass is muy importante for a good cocktail.
This however, is not exactly a good cocktail. I mean, it's all right, but that was way too much vermouth, and it overwhelms the good qualities of the orange juice and Creme de Cassis. It has potential, but I'd recommend cutting the dry vermouth to 1 pt or even less. (McPHERSON)
2 oz. whiskey
4 comments:
Unless your eggs are old or you're immuno-compromised, eggs pose very little risk in giving you salmonella poisoning...
I like Red-Eye's myself...a very shocking drink.
Who knows how old my eggs are? And yes, I know, the odds are in my favor when eating raw eggs.
And Satchel Paige said, "Airplanes may kill you, but they ain't likely to hurt you."
I like to live on the edge in my own way.
What does the egg white do for the drink? Is it for taste or fluffiness or what?
I think primarily fluffiness. I think it's what makes it real pink when you combine it with the creme de cassis. The taste is negligible, it seemed to me, so I think it's mostly for texture.
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