Ask me three years ago if I would have had a cocktail with an egg white, I probably would have said yes but I would have hesitated. I’ve made Caesar dressing from scratch for years but would have had a second thought about raw egg in a cocktail. Now I actively look them out. The light and frothiness an egg brings to a cocktail is spectacular.
Then I started hearing about weirder ingredients and I’ve now read about black bean on more than two occasions. I think they are referencing the same event, however. Check out Michael Dietsch’s article about weird cocktail ingredients on Serious Eats. It will open your mind.
