Believe it or not, you skittish types, raw egg white is the power ingredient behind many a great cocktail, including classics like the Clover Club, Pink Lady, Pisco Sour (really, any sour) and Ramos Gin Fizz – each of them made wondrously light, elegant and creamy thanks to shaken-to-death egg whites. Sam Olguin, talented mixologist and proud new partner in So Far, So Good at The Churchill food-hub in Phoenix, has created a lusciously smooth classic of his own, combining butterscotch-infused vodka with a welter of cool-weather goodies.
Combine 1½ oz. butterscotch vodka*, ½ oz. Hamilton Demerara 151 rum, ¼ oz. Amaro Montenegro, ¾ oz. salted almond** and ¼ oz. plain low-fat kefir in a cocktail shaker with ice. Stir and strain, then add one egg white and give the drink another five seconds of vigorous shaking.
Pour the drink into a ceramic glass over two small ice cubes, then, using an atomizer, mist the drink with vodka to neutralize the eggy aroma. Dust chocolate and espresso powder over one side of the cocktail, and place a cookie across the other half. Voilà, there’s your biscuit.
*To make butterscotch vodka, mix one box instant powdered butterscotch pudding with one liter of vodka. Let the mixture sit in the fridge for 24 hours, then strain.
**To make salted almond, combine 200 grams of plain unsweetened organic almond milk, 200 grams of sugar and 2 grams of salt.
So Far, So Good
901 N. First St., Phoenix