It’s a phenomenally balanced and citrus-forward cocktail that is smooth and botanical thanks to the gin and elderflower. My twist takes the original a step higher and incorporates an optional foamy eggwhite collar.
Why Use Egg Whites In Cocktails?
I’ve always been intrigued by egg white foam in cocktails. It wasn’t until I tried it that I realized how much character it introduces to a cocktail. It adds zero flavor to the drink but adds a very unique frothy and velvety texture to any cocktail. It’s also very easy to make. The overall purpose is body, mouthfeel, and texture.
Let’s talk more about the elderflower foam. Elderflower foam is the combination of egg whites shaken with elderflower liqueur. This adds a hint of elderflower flavor to the foamy head.
To make the elderflower foam, simply pour one ounce of egg white (or whole egg white) into a cocktail shaker and dry shake (no ice) for about 30 seconds until thick and foamy. Finish off your Bohemian cocktail with a classy white crown and enjoy.
Is It Safe?
I always use freshly cracked egg whites, but I’d also recommend pasteurized liquid egg whites for beginners who are unsure of the whole process.
The pasteurizing process kills any bacteria so it’s safer to consume raw. Liquid egg whites are also easier to deal with—picture disaster scenario fishing egg yolks and bits of eggshells out of your egg whites while your guests eagerly await your newly contaminated drink!
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A slight twist on a classic bohemian cocktail—gin, elderflower, and grapefruit juice with a foamy egg white head.
Classic bohemian recipe
- 1 1/2 ounces gin
- 1 ounce elderflower liqueur
- 3/4 ounce fresh grapefruit juice
- 2 dashes Peychaud’s bitters
- 1 fresh egg white or 1 ounce pasteurized liquid egg whites
- 1/2 ounce elderflower liqueur
- Combine bohemian ingredients in a cocktail shaker with a cup of ice. Shake vigorously for 10 seconds and strain into a chilled martini glass.
For the elderflower foam
- Combine egg whites and elderflower liqueur in a cocktail shaker and dry shake vigorously (with no ice), for 30 seconds until egg whites are foamy. Top the Bohemian cocktail with egg white foam and serve.
I always use freshly cracked egg whites, but I’d also recommend pasteurized liquid egg whites for beginners who are unsure of the whole process. The pasteurizing process kills any bacteria so it’s safer to consume raw.
Keywords: bohemian cocktail
Adapted from Boston.com