Whole eggs? In a drink? Shut. The. Front Door. No seriously, let’s do it.
Everyone’s favourite Australian cocktail bartender, Doug Coughlin (you know, the cocky bartender in that movie with Tom Cruise about cocktails) is famous for introducing raw eggs in drinks to the mainstream. The infamous ‘Red Eye’ sounds disgusting, and let’s be honest, it is. That’s why we’re going to give you the know-how you need to make updated egg-based cocktails that you won’t be embarrassed to serve up.
Eggs add great texture and richness to drinks. If you’re in a fancy cocktail bar and you see a drink some egg cracking, embrace it.
1 can lager beer
100mls Spring Valley tomato juice
Salt and pepper
Add the tomato juice and beer to a large, frosty mug. Crack the egg into your mix, keeping the yolk in tact. Add some seasoning with a couple of pinches of salt and pepper, then some tabasco if you can handle the heat. Drink it down fast, all in one go and watch your hangover become a distant memory.
10mls sugar syrup
Put all your ingredients into a cocktail shaker without ice. Give your shaker, what’s called in the trade, a ‘dry shake’. It helps to emulsify the egg because it’s at a higher temperature. Then add some ice to the tin and give it another shake.
Double strain into a wine glass and enjoy this delicious cocktail that tastes remarkably like coffee.