Finally getting the hang of this egg white trend! I'm working on this cocktail to serve at Thanksgiving. It's definitely the most sophisticated cocktail I've ever attempted - it has 8 ingredients. 10 if you include the rim. It's got an absinthe rinse, a rim of black pepper and nutmeg, and an orange twist garnish. Inside is rye, fresh pressed cider, a squeeze of orange, pumpkin butter, chai syrup, bitters, and of course the egg white. Tastes like the harvest! The egg foam and the creaminess from the pumpkin butter make this cocktail a soft, smooth pleasure. I'm not sold on the orange twist. The cocktail needs a colorful garnish but the twist kind of disappears under the egg white. I'm also thinking about doing a bitters stencil over the egg white. It's pretty sweet also. Considering supplementing the apple cider with an apple shrub or even just using a splash of lemon. Or maybe bumping up the bourbon but there are already 2 oz in there... What do you all think? Should I update my garnish? What do I use to de-sweeten this while maintaining an ~8oz volume? And what should we name this thing?
