Welcome to Imbibe Magazine's between-issues look at liquid culture with drink recipes, news and more. From coffee to cocktails, Imbibe celebrates your world in a glass.

Wednesday, April 20, 2011

Easter-Ready Egg Cocktails

Looking to add a little extra oomph to your drinks this spring? Whip up one of these Easter-ready egg cocktails.

Absinthe Suissesse
This is a classic New Orleans brunch cocktail. Indeed, this version by Chris Hannah of Arnaud’s French 75 is a tasty way to start the day—creamy but light with notes of anise and almond, and a light minty kick.

Clover Club
This enduring classic is so beloved, it even has a bar in Brooklyn, New York, named after it.

Coffee Cocktail
Though there's actually no coffee in this classic cocktail, it still makes a delicious brunch-time sipper.

Goodnight Moon
Airy egg white and floral, aromatic bitters come together in this frothy, flavor-packed cocktail.

Pretty Jessica
Canlis bartender, James MacWilliams updates Harry Cradock’s classic, the English Rose, with the addition of Cherry Heering and an egg white.

Ramos Gin Fizz
This New Orleans classic was invented in the 1880s by Henry C. Ramos. Original instructions dictated that it be shaken for a good 12 minutes, requiring a bit of a bartender relay. The drink lives on today in bars around the world—minus the marathon shaking time.

At his Los Angeles mezcal bar, Las Perlas, Raul Ystorza honors the Southern Mexico-born spirit with concoctions like this warm-weather beauty.

The Whaler
For this sparkling rum-and-honey cocktail, San Francisco bartender Brooke Arthur drew inspiration from the classic Bumble-Bee Cocktail.

For more on using eggs in cocktails, check out "Get Cracking" from our Sept/Oct 2008 issue.