Easter means eggs, but who says that has to be restricted to painted and chocolate ones?! Here at Craft Gin Club, we’re celebrating the best way we know how: with gin and egg cocktails!
Don’t be scared, we’re not suggesting you go full Rocky Balboa and down seven whole eggs for breakfast. Eggs are a classic cocktail ingredient and will give your drinks a gorgeous, light, fluffy texture. (And yes, it’s completely safe to use British eggs in your drinks.) Trust us and try your hand at one of these Easter egg cocktails - we’re sure you’ll agree they are truly egg-ceptional!
Gin Fizz
50ml gin
20 ml freshly squeezed lemon
20 ml of simple syrup*
20 ml of egg white
About 50ml soda water
Shake all the ingredients - without ice - in a cocktail shaker for about three seconds, then fill the shaker with ice and shake for about seven to 10 seconds. Add soda water in the shaker - 50ml or more depending on how strong you want your drink – and strain it in to a rocks glass filled with ice. Garnish with a lemon wedge and enjoy this delicious classic cocktail.
Clover Club
50 ml gin
25ml dry vermouth
1 egg white
15ml freshly squeezed lemon juice
15 ml raspberry simple syrup* or raspberry jam
Add all the cocktail ingredients into a shaker with ice and shake. Strain into a chilled cocktail glass. Garnish with three speared raspberries.
*To make the raspberry syrup, gently heat a handful of fresh raspberries with 250g caster sugar and 250 ml until a syrup forms, then strain and leave to cool.
John Whaite’s Lemon Meringue Martini
40ml fresh lemon juice
20g caster sugar
25ml gin
40ml limoncello liqueur
Sparkling water and ice
For the meringue
1 large egg white
65g caster sugar
For the cocktail itself simply stir together the lemon juice and sugar until the sugar is dissolved. Put into a cocktail shaker, or jam jar with a tight fitting lid, with ice, gin and the liqueur. Shake vigorously until well mixed. Pour into a champagne saucer or martini glass, and top up with sparkling water (though do leave some room for the meringue).
For the meringue, whisk the egg white until stiff, then slowly add the sugar whilst whisking constantly - a handheld electric mixer is best for this. Pile the meringue on top of the cocktail. Using a chef's blowtorch, gently char the top of the meringue.
Eucalyptus Fizz
45ml La Republica Gin
30ml eucalyptus & honey syrup*
15ml lemon juice
45ml milk
1 egg white
100ml soda water
Mint and a slice of lemon, to garnish
Fill shaker with ice and add all of your ingredients, with the exception of the soda water, and shake hard for 12 seconds. Strain into a Collins glass filled with ice and top up with soda water. Garnish with mint and a slice of lemon.
* To make the eucalyptus & honey syrup, combine 250ml of water with 250ml of honey and 20g of eucalyptus leaf (or a few drops of eucalyptus essential oil). Heat gently in a pan, until the honey thins, then leave to infuse for 20 mins.
Fig Sour
2 tsp fig jam
25ml fresh lemon juice
40ml One Sage & Apple Gin
25ml Pineau des Charentes Blanc (you can find this aperitif online)
Half an egg white
2 dashes bitters
Add your jam to a cocktail shaker and stir in the lemon juice and gin. Add the rest of your ingredients. Shake hard with no ice, then add ice and shake again. Double strain into a chilled glass - a rocks or wine glass are both fine – and serve.
Gin Flip
30ml gin
20ml triple sec (or other orange liqueur)
20ml Irish cream liqueur
1 whole egg
1 heaped teaspoon of caramel (such as Bonne Maman)
To serve cold: add your ingredients into a cocktail shaker and shake vigorously (without ice). Then pour over ice and add a twist of orange rind or a sprinkle of cinnamon and nutmeg to garnish.
To serve warm: add your ingredients into a cocktail shaker and shake vigorously (without ice). Strain into a small saucepan and heat VERY gently over a low heat, stirring and never allowing to boil, before pouring into your serving glass or mug. Garnish with a twist of orange peel or a cinnamon stick and serve!
Norwegian Blue
50ml Vidda Tørr Gin
2 tsp blueberry jam
20ml lemon juice
20ml egg white
Combine all of your ingredients in a cocktail shaker and shake without ice to emulsify the egg white. Then shake again with ice and strain into a cocktail coupe.
Nutmeg Gin Fizz
50ml Cambridge Dry Gin Rosemary & Lemon Verbena Limited Edition
10ml pink grapefruit juice
10ml lime juice
25ml vanilla syrup
30ml double cream
1 egg white
Soda, to top up
Add first five ingredients to shaker and shake hard for 15 seconds (with ice). Strain and pour back into a shaker (with no ice). Add 15ml pasteurised egg white or one whole egg white. Dry shake (without ice) vigorously for a few minutes (or blend for 30 seconds). Strain over ice into a Collins glass. Leave to settle for one minute. Top up with soda – the foam head should rise out of the glass – and garnish with grated nutmeg.
Blackberry Sour
50ml Theodore Pictish Gin
25ml lemon juice
25ml egg white
15ml blackberry syrup*
Edible flowers, to garnish
Add gin, lemon juice, egg white and blackberry syrup to a cocktail shaker and dry shake. Add ice and shake again. Strain into a coupe glass and garnish.
*To make blackberry syrup, combine 400g blackberries with one cup of caster sugar. Store in the fridge overnight. Sugar will extract the juice from the blackberries, so the longer you leave it, the more juice will be extracted. Strain the syrup and store in fridge.
The Wisdom of Sage
20ml fresh grapefruit juice
20ml fresh lime juice
15ml Blackberry liqueur
1 heaped bar spoon of blackberry jam
15 fresh sage leaves
1 egg white
5ml Scotch Whisky (Katie uses Laphroaig 10)
60ml Lighthouse Gin
Freeze-dried blackberries, to garnish
Add all ingredients to shaker and dry shake to emulsify the egg white. Add ice and shake vigorously. Double strain in to a chilled cocktail glass. Finish with grapefruit zest, 2 fresh sage leaves and freeze-dried blackberries.
Oliveto
50ml Sabatini Gin
15ml orange liqueur
25ml lemon juice
15ml simple syrup
1/2tsp vanilla extract
15ml olive oil
1 egg white
Fill a cocktail shaker halfway with ice and add the egg white and olive oil. Shake until fully emulsified – this can take a while, so don’t rush! Add the rest of the ingredients and shake again until combined. Strain into a champagne flute and serve.
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