Monday, December 12, 2016

Derbey Fizz

There's a few Derby cocktails out there, but I don't think these have anything to do with Kenducky, or else I'd see bourbon in this drink. This whole egg fizz is unique in that it uses scotch and doesn't just ask for the egg white. I chose a kolsh glass simply because I needed the space for all the ingredients, and that whole egg was pretty big.

The effect of this cocktail is a silky and fizzy taste that pairs peaty scotch and triple sec very well. It is definitely a dessert drink, but the lemon and triple sec keep it light and easy to sip.

I'm not going to recommend doing this cocktail over other fizzes, but as a member of the fizz category, I think it is valuable and proves the point that eggs are important in changing the texture of a cocktail, even a fizzy one. A whole egg changes the color as well, and gives a drink a thickness that cream cannot match, especially when mixed with lemon juice.
  • 2 oz. scotch
  • 1 whole egg
  • 1/2 oz. lemon juice
  • 1 tsp. triple sec
  • 1/2 tsp sugar
  • sparkling water
Combine all ingredients except sparkling water in a shaker and shake until foamy. Add ice and shake again to chill. Strain over fresh ice in a highball glass, top with sparkling water and stir.

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