We have only had 8 days of school, but the entire family is ready to unwind during this 3-day weekend. I’m thinking beach time, pool time, some chill time and a bit of cocktail time! I’m not a big drinker, as I’ve shared before. My husband calls me a cheap date since I’m quite a light weight. So when I do drink, I tend to choose drinks that are light and go down smooth. And that’s how I came up with this Vodka and Mint Fizz.
When Davidson’s Safest Choice Eggs™ asked me to come up with a cocktail recipe using their pasteurized eggs, I admit: I was baffled. Eggs and alcohol, what should I do?
Luckily, a friend of ours had recently taken a mixology class for fun. I picked her brain and she opened my eyes to all of the possibilities. The addition of an egg white that is shaken in a drink adds body, froth and a creaminess to make one special cocktail.
I decided to use up some Sekanjabin (Persian Mint Syrup) that we always have in the house. Used to dip lettuce in or mix with water for a refreshing drink, we love our sekanjabin. Not like a traditional mint syrup, ours has a little kick with a touch of vinegar. I combined sekanjabin, vodka, lemon juice and an egg white and shook the daylights out of it.
“Shake it dry, then shake it with ice,” my friend advised.
And I did.
I added a Persian twist of shredded cucumber and fresh mint and voila! I got the froth and body to a great drink that goes down easy for a lightweight like me, but man enough for my hubby to say, “Mmmm! You did good, babe!”
Give it a try and chill out this weekend – I know I am!
Disclosure: As I am part of the Darling Dozen, I did receive a stipend from Safest Choice Eggs™ to develop a cocktail recipe using their product. The story I have written is all true, and the opinions are truly mine. If I didn’t like it, I wouldn’t blog about it!