Here is where I had my first Ramos gin fizz, which contains an egg white. As I went on to explore more of the bar’s offerings, I paid close attention to the impact of the egg white on the cocktails. Proprietor Paulius Nasvytis has on his menu a variety of cocktails that include egg white. An egg white gives a cocktail excellent body and a cohesive texture on the palate. It also can be argued that egg white turns the cocktail into food, obviating the argument that it’s 5 P.M. somewhere. The egg certainly makes this cocktail more nourishing than a martini. Here, all the ingredients except the whiskey are added to a shaker and given a preliminary sturdy shake to ensure that the egg white gets mixed enough. Then bourbon is added and shaken hard to further loosen the egg white, followed by the ice. If you don’t have a cocktail shaker, you can whip the ingredients with a whisk until frothy, pour the mixture over ice and stir, and then strain into glasses when the cocktail is cold. This version, served straight up, is adapted from Paulius’s recipe to make two cocktails and to provide an easy simple syrup.
