Peach Fizz Cocktail Recipe
Peaches are one of my favorite things to snack on and while visiting the Westin Ka’anapali in Hawaii, I had the opportunity to try a Peach Fizz and to my surprise, it had a delicious yummy froth on top of the drink. Of course, I had to inquire about what this deliciousness was and to my astonishment, it was egg white!! I decided once my vacation was over I would learn how to make this deliciousness in a glass myself because the peaches along with the smooth texture of the egg whites were just too much for my taste buds.
Why Egg Whites?
Why exactly would you use egg whites in your cocktails? Adding eggs to shaken drinks is a tradition that dates back more than a century. Besides novelty, the egg white gives your cocktail a rich, creamy texture and a beautiful foamy cap. Tell one of your friends that you’re going to use egg whites in their cocktails and the first thing that will pop in their head is you are trying to poison them with salmonella.
There are so many things that call for raw eggs — real mayonnaise and hollandaise, Caesar salad prepared the right way, traditional mousse but the dreaded food police have frightened us away from using raw eggs in recipes. The use of raw eggs in adult beverages is just as taboo with cocktail enthusiasts as it is for foodies.
Peach Fizz (yields 1)
- 2 oz Peach Brandy
- 2 oz Vodka
- 2 oz Aperol
- 1 shot of simple syrup
- egg white, from one egg ( I use eggs from Happy Egg Company)
- 2 oz club soda
- Peach slice for garnish
Add all ingredients, except for soda, into the shaker without ice. Dry shake (shaken without ice) for 30 seconds. Add ice to the shaker and shake for about a minute to get the egg whites nice and creamy. Pour into a large glass with ice. Top with club soda and stir a bit. Top with a peach garnish and enjoy.
Have you had a cocktail that contained egg whites?