Egg White Cocktail – with Wild Root Oregon Marionberry Infused Vodka

Egg White Cocktail

I am obsessed with eggs. No, not for breakfast, in my cocktail! It is as old as the invention of the cocktail itself; you’re shocked aren’t you? I mean, when is the last time you had eggs in a cocktail? The Holidays maybe, in a carton probably, store bought eggnog? Or perhaps you ordered a Pisco Sour on your last trip to Peru or at the quaint little Peruvian place. Yes, that delicious foam on top, that’s egg whites. Well if this is the extent of your experience of using egg in a cocktail, then you my dear readers, have been seriously missing out. Of course, it’s not your fault bar tenders aren’t just cracking open eggs and shaking them into cocktails any more. Once staples, the flips, fizzes, and pickups could have been ordered in any bar. Sadly in 2015 the Pink Lady (the Cosmo of the 40s) is just a distant memory. But hey, you wouldn’t be here if you didn’t want to try one right? It’s so easy and once you take the first sip of a velvety, frothy egg white, floating like a cloud on top of your drink, you will be shaking them up every night. It’s so easy to just crack an egg and throw it in a shaker with some lemon and a bit of sugar. Shake vigorously, salivating as you wait the minute it takes to whip up an egg in a shaker – side note: this is an excellent work out for the upper arms. Once the egg is frothy, pour over ice and liquor and there you have it, heaven in a glass. Google “classic egg white cocktails” and you will see them in all of their splendor. You can read about the safety of using eggs and egg whites (lemon juice neutralizes, liquor kills bacteria if there is any) or you can buy pasteurized egg whites in a carton or egg white powder. Here at Marcella Rose’s, I want to share my new favorite egg white cocktail. It’s not a classic, but leaping lizards it is so marvelous. If you have been a reader of mine for a while, you know my love for Oregon and all of its bounty. Well, someone in Hillsboro Oregon is making fine fruit infused vodka and it’s changing my life. With over a pound of fresh berries farmed from local Oregon farmers in each divinely labeled bottle, the Wild Roots Oregon Marionberry Vodka is otherworldly. It’s luscious and tart and sweet and frankly, tastes good sipping or with soda water. But, pour it with egg whites and the viscosity and froth takes it straight to dreamland. So the next time you want to grandstand your boring Tuesday evening, dig into the fridge and pull out some hen-fruit and mix up this cocktail. It is sure to flip your wig!

*Archaic slang brought to this blog straight out of the 40s.

Wild Root Marionberry Vodka Egg White Cocktail Egg White Cocktail Egg White Cocktail Wild Root Marionberry Vodka

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How to

Place the following in a shaker and shake, shake, shake it up for one minute until frothy and white

  • One egg white
  • One teaspoon sugar
  • The juice of one lemon

Pour 1.5 ounces of your favorite flavored vodka over ice, then pour your egg mixture on top, sip and enjoy.

To protein with your cocktail,

Marcella Rose

Egg White Cocktail

Eggnog

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Fluffy, creamy, light as air and bursting with nutmeg-gy goodness, oh, Eggnog and I most definitely have a love affair. Nothing brings about the holidays and all that is merry quite like a mug of its creamy delight.  It is almost a requirement for this time of year and the uses in my house are limitless.   Take cream in your coffee?  Use Eggnog to take your coffee from every-day to holiday!  Want to take your pumpkin pie to the next level?  Make your own evaporated Eggnog to replace that canned, evaporated store-bought milk.  Need a perfect holiday dessert?  Turn that Eggnog into ice cream and you will be in heaven! Now you can go out and purchase Eggnog at your grocery store but I swear, if you make it from scratch once, you will never go back.  Also, it’s so simple you will be shocked that you haven’t made it from scratch before!  So grab a carton of eggs and take a few moments to make this decadent holiday drink from scratch.  Your holiday just may never be the same.

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This is traditional eggnog, the kind that your grandma used to make and pour into her huge crystal punch bowl, set out next to her aluminum tree with tinsel and twinkle lights aglow.  There are of course, many recipes online for cooked eggnog that you should consume if you are a child, pregnant or have a compromised immune system.  So do search out those recipes if you are any of the above, if not, enjoy this fresh liquored up kind.  Oh and please, for the love of everything holy this holiday season, do not, I repeat, DO NOT use store bought ground nutmeg.  If I give you one gift this holiday season let it be the gift of freshly grated nutmeg.  Try it, you’ll know instantly what I am talking about.  The first moment you rub that whole nut across your zester or mini grater you will smell the difference and your holiday nog will be the stuff of legend.   Oh! Also, if you are trying to decide between rum or brandy for your nog why not choose both! I love White Christmas, it’s inexpensive and gives just that perfect balance to your Eggnog.

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You will need

  • 2 cup heavy cream
  • 1 cup whole milk
  • 6 eggs, separated
  • 1 cup rum, brandy or a mixture of the two
  • ¾ cup sugar
  • 1 teaspoon freshly grated eggnog

How To

  • Place egg yolks and sugar in a stand mixer and beat until eggs are creamy and light in color
  • Add cream, milk and liquor
  • Pour mixture into a bowl and set aside
  • Clean out your mixer and add in egg white
  • Whip until soft peaks form
  • Fold into yolk, milk and liquor mixture
  • Top with nutmeg, drink, breathe and enjoy

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To a grand holiday for all,

Marcella Rose

Autumn Cocktail Party

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The days are getting cooler.  The leaves are turning and starting to fall. The Harvest is here and it calls out to me.    It calls me out, it calls me out of my silly working life, it calls me out of my mundane tasks and it calls again and again.  It calls me out…outside, “stop being silly”, it says in its cadence, “close that computer and come play in the fallen leaves, in the pumpkin patches, in the cool autumn evenings.”

The trees let the sun’s light dance in their leaves.  Spinning, twirling, whirling around before the tree slowly lets them go, dropping to the ground.  They blaze in so many shades of red, yellow, orange you can hardly count them all.

The fruit is bursting with ripeness, the buds and blooms of spring and summer seem a distant memory, replaced by heavy, ripe, plump fruit emerging, and the garden grows, it grows and grows. Tomatoes start to shine bright in banners of red and yellow hues, the peaches drop from their stems, heavy-swollen with juicy goodness.

The earth is in full fall swing and calls us out to a cocktail party.  I shouldn’t say no to a mother, especially this mother, Earth.  So I plan a little soirée.  A few friends to help me celebrate the sun and the fading of summer and the bounty it has brought to us.  To praise the mother’s glory we make things fresh and bright, rich with her bounty.



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The New Tomato Martini

Place two to three small tomatoes in a shaker

Add ice

A mist or splash of Vermouth

Fill with Gin or Vodka

Shake

Plop a tomato into a Martini glass rimmed with salt and pepper

Pour and find your new favorite savory cocktail

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Peach Whiskey Smash

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Place one to two peaches, sliced, into a pitcher

Add a handful of mint

Macerate with the handle of a wooden spoon

Fill with ice

Add 2 Parts Whiskey to 4 Parts Soda water filling pitcher – melted further dilutes

Stir

Serve with peach slices for garnish

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Grown-up Lemonade

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Mix the juice of 10 lemons and 10 Tablespoons sugar in a pitcher until dissolved

Fill with ice

Add 1 cup St. Germaine

½ bottle of champagne

Fill with cold water to the top

Garnish with see-though-slices of lemons

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Sip, breath, enjoy for autmn is here.

Marcella Rose

The Bloody Mary

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Nothing is more desired on a Sunday morning at brunch, I think, than The Bloody Mary. Well, perhaps bacon….yes bacon wins….okay The Bloody Mary is a close second. Everyone has his or her favorite type of Bloody Mary. Perhaps you enjoy a spicy one, or maybe you won’t drink it without the custom-Mary celery stalk. Maybe you only have one if it’s extravagant, served with bacon bits on the rim, a fried egg on top, or a fresh crab claw resting in the cold red liquid.

 

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Let me tell you, after living in Manhattan I have seen Bloody Maries that would make my mother blush! There is always a new hot spot, or an old one trying to reinvent them-selves, serving a Bloody Mary with some amazing twist. The thing that I love about this drink is not only how refreshing and much needed it is on a Sunday, but also the range this Classy Lady seems to have. She can be meek and coy, she can be cruel and harsh, or she may be so spicy you can barely handle her but simply can’t resist no matter how hard you try. She can be low maintenance on a camping trip with just vodka, tomato juice and lime or dressed up so fancy you don’t recognize her with caviar and lobster. No matter how you have her, she is always good.

 

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So today I take the time to share a few secrets for my personal Bloody Mary. I like mine fresh with (if I can get it) pressed tomato juice, perfect for those red babies you have sitting around that are too ripe. I like a hit of lemon to make it pop, course ground pepper, a hunk of fresh horseradish and exactly three hits of the Worcestershire. I also love the additions; to dunk in the acidic liquid and enjoy leisurely, for The Bloody Mary should never be rushed. Currently my favorite are my homemade spicy pickles which I canned last fall…adding a slice of the jalapeno from the jar to make it that much better. On my first trip to Chicago I had the “Chi-town Bloody Mary” and it was served with a small beer back. The heaven that I experienced with that addition is not one I will soon forget. Now I always serve my Mary’s with a beer back, it helps to clean the palate or if the Mary a hottie, cool the palate. Basically it just makes Mary better, elevating her acidity, spice and the tango of flavors she comes offering. I now give you one of my favorite Mary recipes, just to give you a starting place to find your own way to Bloody Mary happiness.

 

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You Will Need

Ice
Fresh pressed tomato juice (or store bought)
Worcestershire Sauce
Prepared (or fresh-grated horseradish)
Pepper
Celery Salt
Vodka
Lemon
Garnish – celery, pickles, pickled jalapeno, green beans, lemon wedge, olives etc.…

 

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How to
Place ice in a glass and pour in a shot (or two) of Vodka
Add the juice of half a lemon
A few twists of pepper
Two shakes of Worcestershire
A teaspoon of horseradish
A pinch of celery salt
A tablespoon of spiced pickle juice
Fill to the top with tomato juice and stir
Serve with a garnish or two and a half pint beer and enjoy

 

 

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To Mary, may she be bloody brilliant always,
Marcella Rose

 

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