Good thought, thank, Eric. I’ll have to get over to try Ryan’s whiskey sour.

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I haven’t seen the Giffard product here, but thanks for the idea—I’ll watch for them and experiment. I have tried using the whites of pasteurized eggs. Alas! they don’t foam very well.

I’ve seen the hypothesis that alcohol kills any germs that might be in the egg, but never any conclusive testing. Maybe this is my chance to do a science fair project?

Hi, Robert, I’m “guilty” of posting a few drinks here that have long lists of ingredients, or mixes and infusions to be made ahead of time, but mostly I agree with you, yes, simple is good.

To Robert H. — I have only seen the PIsco Sour on the menu in Peruvian restaurants/bars. Have never seen it on a regular bar menu.

Safe, well, so far, so good in my experience. It’s my understanding that the risk of salmonella changes depending on where you live. I’m comfortable with my supply here in Minneapolis, and I feel the risk is low. I suppose we all have to be informed about the risks of our local supplies, and make personal judgments from there.

So I’d say that if you’re worried about it, don’t use egg in your drinks. That knocks the Pisco Sour off your menu, but it in my estimation, it’s not worth drinking something that worries you, and there are lots of other good cocktails.

Good question, thanks for asking.

Sounds like London is well ahead of Minneapolis. I’m not surprised. Glad you enjoy Cold Glass, thanks.

I hope I can find some, to give it a try. You make it sound interesting. Thanks.

From my point of view: If you live in a country with somewhat high hygienic standards, care for eggs as you would for any perishable goods, use them early, and don’t buy the cheapest of the cheap, you’re safe.

I love egg white in drinks. But if you’re unsure, you could try bottled Egg White (available e.g. from Giffard).

No one has ever called me a mind reader, no.

So, cinnamon — great idea, I’ll try it. Thanks!

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