French 75

INTRODUCTION

To make 1 cocktail

1 1/2 ounces fresh lemon juice

3 ounces gin

1 egg white (!!!!!)

1/2 ounce (1 tablespoon) heavy cream

1 1/2 teaspoons superfine sugar

3 to 4 ice cubes

3 ounces cold champagne

An 8-ounce wine or champagne glass, chilled

PROCEDURE

Combine the lemon juice, gin, egg white, cream, sugar and ice cubes in a mixing glass. Place a shaker on top of the glass and, grasping them firmly together with both hands, shake vigorously 10 to 12 times. Remove the shaker, place a strainer on top of the mixing glass, and pour into a chilled wine glass. Rinse the shaker with the champagne and pour into the glass.

RESULTS

HOLY MOLY. Ok I know it's not a big deal to eat raw egg to some people but I've just recently started eating cooked eggs again because I have this weird egg thing where I just don't trust them. I don't really think they look appetizing, I especially hate when they're runny. The only eggs I'd eat for a long time was hardboiled and occasionally when I was young super scrambled with syrup because then it doesn't even taste like egg. Anyways, me and egg, are complicated. I've been of course reading ahead and looking at all of the recipes in this book and SO MANY CALL FOR DAMN EGG. Mostly it's egg white but some call for WHOLE EGG. Like why...

I decided to go for it, get one out of the way. My friend Ashley told me she loves French 75, obviously her version doesn't call for egg and mine does -_- so I decided to just go for it!!

And as you can see we have a lovely 4/5 star rating, if there weren't egg it would be 5/5. I keep sipping this drink and the whole time I'm like, "I'm sipping egg white, there's egg in this, what if I taste the egg white texture...". Why can't I be normal and just get over it.

Anywho below are the pictures from this beautiful bev. This recipe had a lot going on, I needed quite a few ingredients, thankfully I found some Barefoot bubbly in the clearance section at Publix so I just had to buy it. I also have lemon, ice, powdered sugar, gin, and Oatly oatmilk (pls sponsor me) because I don't usually buy cream or dairy milk. So first things first, lemon juice right up to the golden line. Then two hoots of gin. Oat milk, heaping teaspoon of sugar, and next is the dreaded egg. So I bought jumbo eggs.. which means one fills up my hand like they are massive, so because of this and the fact that I am a wimp I only used like 1/3 egg white from the egg. And I added a pic of me pouring it in just to prove I actually did it. I added the ice, gave it quite a long shake because I figured maybe the lemon and ice would help breakdown the egg texture and I was stressingggg. Poured that bad boy into my chilled wine glass, poured two hoots of champagne, rinsed the shaker and poured that into the wine glass. And here is me not ready to drink for once in my life plus my first sip and a reaction! Not gonna lie it is good, it got 4/5 stars for Pete's sake. I would make this again, I would not make it with egg again and probably not the Oatmilk either because I don't really understand why that's there.

DISCUSSION

I had to google a few things just to clear the air:

"For years both egg whites and yolks have been eaten raw. Besides being high in nutritional value, raw egg yolks and whites are super gentle on the digestive system and as long as the egg is good quality and fresh they are 100% safe to eat." - LINK

So I guess it's just a mental block that I have to get over...

I also thought what a unique name where did that come from, here's some explanation, per usual straight from our lord and savior Wikipedia:

"The drink dates to World War I, and an early form was created in 1915 at the New York Bar in Paris—later Harry's New York Bar—by barman Harry MacElhone. The combination was said to have such a kick that it felt like being shelled with the powerful French 75mm field gun."

Love that nomenclature history, I would say 3 ounces of gin and 3 ounces of champagne never went down easier. I did a little more digging on adding egg to cocktails here's the scoop:

"Egg white adds viscosity and mouthfeel to cocktails and drinks such as sours only taste their best when made with added egg white. Egg white can also add an attractive foamy head to cocktails." - LINK

I think my cocktails look attractive regardless of foamy heads, but maybe that's just me.

Anyways, I learned a lot from this experience and unfortunately I have many more experiences to come. This isn't the end of my saga with egg.

Until the next time, cheeers!