5. Texture is one of several qualities that make up an enjoyable cocktail, and egg whites can make a dramatic difference. There you have it. Strain into a chilled cocktail glass, top with basil foam and garnish with a basil leaf. All you need is an egg white, lemon juice, Thai basil, sugar syrup and a lot of booze. Pour all the ingredients in to a cocktail shaker filled with ice. This inventive Red Wine Gin Sour recipe was first published in the 2016 cookbook Tasting Rome, by co-authors Katie Parla and Kristina Gill. We say: Wonderfully aromatic orange with a complex balance of gin and vermouth. *Basil Foam — Tear or cut two basil leaves into tiny pieces, and mix with 1 ounce egg white and 1 teaspoon powdered sugar. Gin cocktail recipes, from a classic martini to a parsley gin julep. 15g egg white. Shake like hell until it turns thick and foamy. Use cookies to make the most of your marketing experience and read the world wide web. 0.75oz egg white. Cocktail: The First Lady ($14) with gin, Combier, matcha, lemon, egg white and fresh basil. Shake like hell until it turns thick and foamy. Unfortunately it’s rare for most to experience cocktails with egg whites for a couple reasons. Add gin, and shake with ice. Double strain into a martini glass. 75 Roses. Texture is one of several qualities that make up an enjoyable cocktail, and egg whites can make a dramatic difference. Chanticleer Cocktail With: Dry gin, dry vermouth, triple sec liqueur and egg white. Recipe adapted from A.S. Crockett's 1935 The Old Waldorf-Astoria Bar Book. In a shaker, shake egg white dry for 1 minute. Recipe adapted from Harry Craddock's 1930 The Savoy Cocktail Book. Nautical Gin ® Cocktail Recipes. ... Muddle basil with lime juice in a shaker, then add remaining ingredients. *Basil Foam — Tear or cut two basil leaves into tiny pieces, and mix with 1 ounce egg white and 1 teaspoon powdered sugar. Recipe adapted from Harry Craddock's 1930 The Savoy Cocktail Book. egg white (pasteurized if you like) Tools: shaker, strainer Glass: cocktail Garnish: raspberry The Clover Club cocktail—a mix of gin, lemon juice, raspberry syrup and egg white—is so beloved that it … All intentions are mostly relevant to each individual and are also appropriate options for each site editor and others. And instead of shaking it up with a metal cocktail shaker and Hawthorne strainer to make the egg white extra-foamy (as instructed in the original recipe), blogger Michelle Lopez, of Hummingbird High, used a plain old Mason jar and yielded the same results. Put everything (including the egg white) without ice back in the cocktail shaker, shake hard (around 10 to 12 shakes should work) and strain into your glass. 6. Make your own sweet Thai basil smash cocktail, invented by the folk at Rosa's Thai cafe in London. Recipe adapted from A.S. Crockett's 1935 The Old Waldorf-Astoria Bar Book. Shake vigorously. Coconut Basil Smash: Gin, Lemon, Basil, Coconut Recently I got a book called “The Flavor Thesaurus” by Niki Segnit and it is PERFECT for coming up with cocktail flavor twists. 5. Egg white drinks have a richer, creamier texture and have a foamy appearance, all without a significant flavor difference. Clover Club (House-Made) Strain out the ice. Combine all ingredients (except for the egg white) in a cocktail shaker over ice and shake it up. Egg white drinks have a richer, creamier texture and have a foamy appearance, all without a significant flavor difference. Add gin, and shake with ice. Chanticleer Cocktail With: Dry gin, dry vermouth, triple sec liqueur and egg white. We say: Wonderfully aromatic orange with a complex balance of gin and vermouth. Make your own sweet Thai basil smash cocktail, invented by the folk at Rosa's Thai cafe in London. There you have it. All you need is an egg white, lemon juice, Thai basil, sugar syrup and a lot of booze. Check out our cocktail hub for more gin cocktail recipes - we’ve got hundreds for every occasion! It tells you what flavors pair well so that you’re not blindly trying things. Unfortunately it’s rare for most to experience cocktails with egg whites for a couple reasons.