Delicious Mountain Cocktail, notice the nice froth from the egg white

It’s no secret I love cocktails with raw egg whites, they add a texture to the drink that takes them to a new dimension.

Thanks to Jay @ http://ohgo.sh/ for posting this recipe which he found in a reproduction of a classic cocktail book, it was originally made at the Hoffman House in Manhattan circa 1900 (I’m guessing).

Mountain Cocktail:

  • 1.5 oz Straight Rye Whiskey
  • .75 oz Dry Vermouth
  • .5 oz Lemon Juice (fresh squeezed of course)
  • .5 oz Simple Syrup (I used homemade ginger syrup)
  • 3 dashes Orange Bitters (I used Blood Orange Bitters)
  • 1 Egg White (yes an egg white)

The trick to egg white cocktails: first fill a cocktail shaker with all the ingredients. Then take your cocktail strainer and remove the spring. Put the spring in the your cocktail shaker (no ice) and give it a shake. Open it up and you should see some nice frothy foam at the top. Now add ice and shake again. Serve up and garnish with a Cherry (I added a twist for fun).


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