This egg white berry mocktail might just be the mocktail of your dreams. If you’re here, you probably want to find out. And yes, you can enhance it with vodka, rum, tequila, mezcal, scotch, amaretto, or any base spirit of your choosing. Alternatively, you can enjoy it with Crémant sparkling wine instead of club soda. This recipe post focuses on the mocktail version, so stay focused.
Rosey Berry
First things first. Clean your strawberries. How do you do this? Add salt to water and let them babies soak for about ten minutes. Make sure the berries are completely covered with water. Rinse them well. Remove the green and proceed with making this drink. You could remove the greens before soaking. I thought it a better photo (or 8) to leave the stems.
Ingredients
4-5 strawberries taste them for sweetness and size matters here so use your best judgement I say 5 and an extra one for the garnish so 6 strawberries
1/4 oz of rose water
1/4 oz agave
1/2 oz fresh squeezed lemon juice
1 egg whites from chicken egg save the yolk for baking or extra in omelette
*Optional pinch of flakey sea salt think Maldon
Sparkling water for the final splashes to the top
Method
- Place a few fresh strawberries in a mixing glass or cocktail shaker.
- Use a muddler (muddle tool with the teeth works best here) or the back of a spoon to gently crush and release the juices of the strawberries.
- Continue muddling until the strawberries are broken down, but not completely pulverized.
- Set aside
For the egg whites and the cocktail
In a small mixing tin, add your egg whites. I recommend using chicken egg whites from an actual egg rather than the carton. If you are vegan, you can use aquafaba. I haven’t tried it with these ingredients, so that’s on you. Premade egg white foam is also available, but I recommend using egg whites from an actual egg. Add the coil from the strainer and shake your egg whites until they reach almost a soft peak. Then, add and muddle strawberries and incorporate all other ingredients. Dry shake all ingredients in two mixing tins without ice. You may need a kitchen towel, as the mixing tins don’t stick together as well when warm. Add ice and shake again. Double strain if you like. The lemon curdles the egg, but I still single strain. Pour over an ice-filled glass, preferably a chilled glass. Top with sparkling water and garnish with mandoline-sliced strawberries.
Garnish: two strawberries slices
Glass: bucket glass
Where to buy glasses muddling tools tins salt mandoline and glasses? Blonde Behind the Bucket Storefront of course.
