This cocktail exists solely because I read one sentence in Death & Co.’s Cocktail Codex. Essentially what it said was; you can infuse egg whites through their porous shells! They suggested lavender, I had lavender… I had to try it. So, I stuck an egg into a container on a bed of lavender buds and put it into the fridge for a couple of days. What resulted was a cocktail inspired by lavender, and resulting in a culmination of fading elegance, haunting beauty and a touch of champagne, it's a whole ‘Grey Gardens’ vibe.
This cocktail is a bit mad, as beautiful as it may have tuned out. I was worried that the lavender would be too sublet or too over powering, and completely unwilling to taste test the raw egg whites it was a bit of a gamble. I ended up using some pretty strong flavors in the actual cocktail. The Edith Grey tea used in the syrup is a lovely Earl Grey bended with rose petals and the Sipsmith Very Juniper Over Proofed London dry gin added another layer. The dryness of the Blanc de Blanc helps to smooth everything out, and mellow the intensity. Happily, when shaken together the egg whites lent a noticeable but not over powering lavender flavor.
Edie & Edith Gin Fizz
2 oz. Sipsmith VJOP London Dry gin
0.50 oz. Edith Grey simple syrup (see below)
0.75 oz. lemon juice
1 lavender infused egg white (see below)
Schramsberg Blanc de Blanc
Garnish glass with agave nectar stripe and Edith Grey tea.
Combine all ingredients minus sparkling wine in a shaker with ice, shake until chilled (20-30 seconds) strain out ice. Dry shake at least 30 seconds, strain into chilled Nick and Nora glass. Top with sparkling wine.
Edith Grey Simple Syrup
Big Heart Tea Co. Edith Grey Tea
using Big Heart Tea Co.’s Edith Grey tea. Combine a 1:1 ratio of hot tea to sugar, stir until clear.
Lavender Infused Egg White
Place whole egg in shell in a small sealed contain on a bed of lavender buds, keep in fridge for at least two to three days.