Eggs — they’re not just for breakfast. No one knows this better than the bartenders across the country who are cracking shells and whipping up frothy cocktails featuring blends of rum, whiskey, gin and oh-so much more. Putting all of your eggs in one basket is never a good idea, but putting one in a cocktail glass? Well, read on to find out how good of an idea that actually is.
This Indianapolis hotel houses Plat 99 — a modern mixology lounge dripping with color thanks to its many hanging lamps and orange chairs (designed by artist Jorge Pardo). And while your eyes might be captivated by the hues at first, once you order one of the lounge’s egg-centric cocktails, you’ll be focused on enjoying the bit of heaven on the table. First, the “Twelve Mile Limit Fizz” (originally created in 1934 by Tommy Millard) blends Oronoco rum, bone snapper Indiana rye whiskey, Lair’s 100 proof applejack brandy, house-made grenadine, lemon and, of course, egg white to concoct one formidable drink. If you like a slightly more spicy beverage, try Charles Schumann’s “New York Flip” featuring egg yolk, syrup, Redemption Indiana bourbon, Noval Black port, heavy whipping cream and nutmeg.
Offering a modern take on New York‘s famed men’s clubs, this stylish Manhattan setup reels in the suits with its smoky ambiance and hot drinks. Right now, in fact, Whiskey Blue is serving a particularly mouth-watering cocktail that might even be excused as a breakfast substitute. The “Bacon & Eggs” is every bit as quirky (and delicious) as it sounds — a strip of smoked bacon sits in a brew of whipped egg whites, while maple syrup adds a little sweet and bourbon adds a little zing. The coup de grâce? A round lemon peel floats on top, parading as a faux egg yolk.
Not content with just a smattering of egg-based cocktails, this dimly-lit and classically-cool Boston lounge has an entire section of its menu dedicated to the noble egg. Just one glance at the œuf section (which includes the heartfelt warning of “Consuming raw eggs may increase your risk of being held in high regard by the bar!”) and you’ll quickly realize eggs and alcohol are no yolk. The “Flip Royal” is a blend of King’s Ginger liqueur, angostura and a rooibos whole egg, while the “Kysely” mixes sour-style Becherovka, lemon and spice whiskey barrel bitters.
Head to the desert to grab an egg-centric cocktail at this Phoenix establishment. The brightly lit (thanks to large, floor-to-ceiling glass windows) and spacious interior of this gastro-lounge blends well with the dark wood accents of the bar and provides a chic atmosphere for having a drink. Seeking a smoky sipping companion for your Blue Hound trip? “The Darkness” combines Bols Genever gin, homemade lavender syrup, fresh lemon, mezcal, amaro and egg white for a complex flavor spectrum with subtle floral notes.
Photos Courtesy of Melissa Ostrow, Salt Public Relations and Starwood Hotels and Resorts Worldwide Inc.
