Hey That’s My Bike

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So…Easter happened. Yeah. That was fun? It’s a weird holiday; Especially if you don’t have kids and aren’t (“and arent?” what fucking language is this blog in?) religious (unless you count religiously day drinking on Easter Sunday). So for me it was making brunch-y egg drinks for my fiance and me while hearing our neighbor’s kids scream their lungs out looking for Easter eggs while high on chocolate bunnies and Cadbury eggs.

Fun fact: When I was a kid, the only egg hunts I was involved in during Easter involved hard boiled eggs EXCLUSIVELY. After finding these motherf*ckers, I was then expected to eat them. So many eggs. So many. WHY WAS I SO GOOD AT FINDING THEM?! Back to the booze…

This drink is a mix between a pisco sour and a Ramos gin fizz. I don’t have it in me to ever add cream into a cocktail, as delicious as it may sound, so instead I’ll add any other random shit I can throw at it. I reused some of my leftover lemongrass / palm sugar syrup which was really nice here but it probably tastes the same with regular simple to be fair. Just be warned, we were surprised at how easy we were downing these. Way past brunch. Unless brunch is still going on @ around 10pm…

 

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Gin
Lillet Blanc
Bitters
Lime juice
Cucumber juice
Simple syrup
Egg white

In this case, I used Bitterman’s Boston Bittahs because the chamomile and citrus in it compliments the rest of the flavors, but I’m certain a 1 to 1 of orange and angostura bitters would work nice too.

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2 parts Hendrick’s gin
1/2 part Lillet Blanc
1/2 part blended/muddled cucumber juice
1/2 part lime juice
1/2 part lemongrass / palm sugar syrup (remnants from last week’s post)
2 eye droppers of Bitterman’s Boston Bittahs
1 egg white

Add the gin, lillet, bitters, juices and syrup to one part of your shaker.
Crack the egg and pour the egg white in the other half, so that you can clear out any shell if needed or in case you were to dump the yolk.
Pour one into the other and give it a dry shake for about 15-20 seconds (What’s a dry shake? It’s the best way to homogenize that egg and start getting that aerated, silky texture that you’re gonna want. All without diluting with water).
Pop the seal, add your ice and go to town on it again as usual.

strain into a coupe or rocks glass*.
*Honestly I did this drink a few times on Easter and I poured it into a different type of glass each time. So just do whatever feels right to you.

No need to double strain here. You’d be robbing yourself of that frothy egg mixture.
Garnish with a dehydrated lime wheel and some thin slices of English cucumber.
[ Enjoy ]

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