An Egg in My Cocktail? You Betcha! The PDT Apricot Flip Cocktail Recipe
The idea of using raw eggs in cocktails might freak you out, or maybe you’re more of an adventurous imbiber. It’s a given that eggnog has egg in it but there are whole categories of drinks containing this lovely little protein.
Along with the Nogs there’re Fizzs — like the Sloe Gin Fizz, Sours and Flips. Sours and Fizz’s can be made with or without the egg and typically they call for just the egg whites. With Nogs and Flips you get the whole egg.
If you’re like me you must be thinking — really, an egg? Isn’t there enough stuff under the bar to choose from, now we have to go and get all Rocky Balboa with our cocktails? Admittedly I was a huge skeptic, but after one of these little babies below, I’m a full-blown egg in my cocktail kinda gal.
PDT is an East Village (NY) speakeasy-ish spot where you can garner a darn good drink from Manhattan Star-tender Jim Meehan. The name stands for Please Don’t Tell but last year he did tell in his book the PDT Cocktail Book: The Complete Bartender’s Guide from the Celebrated Speakeasy.
The recipe below for the Apricot Flip includes a whole raw egg which when shaken creates a sexy frothy top to your sip and a sultry feel as soon as it hits your mouth. This is perfect for settling into our first cool evenings of fall and a fun intro for the less egg inclined in my cocktail crew.
So what do you think, are you willing to put an egg in your shaker? We’d love to know!
2 ounces Cognac
3/4 ounce Rothman & Winter Orchard Apricot
1/2 ounce simple syrup
1 whole organic egg
Fresh nutmeg to grate as garnish
Add all ingredients to a shaker and dry-shake (shake without ice). Add ice and shake again until well chilled. Strain into a glass and grate some nutmeg on top as garnish.
(Images: Maureen Petrosky)