The history of this cocktail goes back to 1910, another oldie but a goodie. The pineapple juice and egg white in this Shrubbie play together nicely for a smooth mouth feel and delightful little froth on the top. I have become a huge fan of using egg white in drinks, before I started dabbling into making cocktails it seemed wrong. However now that I’ve been playing around a bit more I’ve come to realize that egg white can be a wonderful addition. Having said that I would like to note that if you can’t get over the egg white as an ingredient then you can leave it out and still get some of the frothy head from the pineapple juice. It’s not the same, but I can understand how some of you may want to forgo the egg white.
I found that the gin and vermouth played together to give this drink year round versatility. Great in the winter or summer, with some nice herbal quality and depth but also reminiscent of a tropical themed cocktail.
Ready in 3 minutes
Serves 1 drink
For a better fluff on the froth do a fifteen second vigorous dry shake, than add ice and shake until well chilled.
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