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Salut! Vodka and Mint Fizz

This Vodka and Mint Fizz combines sakanjabin (Persian mint syrup) with vodka, lemon juice and a raw pasteurized egg white to make a tasty, frothy cocktail. Sponsored by Davidson’s Safest Choice Eggs™.

Vodka and Mint Fizz by FamilySpice.com

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.

Persian Mint & Cucumber Cooler (Sekanjabin) by FamilySpice.com

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!”

Vodka and Mint Fizz

Author:

Laura Bashar

Combining sakanjabin (a Persian mint syrup) with vodka, lemon juice and a raw egg white, make this a frothy, light and refreshing drink! Remember, using a pasteurized egg keeps you safe from salmonella poisoning. Recipe by Laura Bashar of Family Spice

Ingredients:

  • 1 1/2 oz vodka
  • 3/4 oz sekanjabin
  • 1/2 oz lemon juice
  • 1 raw egg white
  • 1/4 cup ice
  • 1 tsp Persian cucumbers, shredded
  • 1 tsp mint, fresh, julienned

Directions:

  1. Combine in a cocktail shaker and shake vigorously:
    • 1 1/2 oz vodka
    • 3/4 oz sekanjabin
    • 1/2 oz lemon juice
    • 1 raw egg white
  2. Add to the shaker and continue to shake vigorously:
    • 1/4 cup ice
  3. Pour the drink into a glass, straining out the ice if you prefer, and top with:
    • 1 tsp Persian cucumbers , shredded
    • 1 tsp mint, fresh , julienned

Prep Time:

Yield: Serves 1

Another cocktails with sekanjabin is my Cranberry Liqueur with Persian Mint Syrup (Sekanjabin).

Give it a try and chill out this weekend – I know I am!

Vodka and Mint Fizz by FamilySpice.com

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!