If Only Every Cocktail Packed 3.6 Grams Of Protein In It

I’m not opposed to using egg whites in cocktails — far from it; I love the idea of sneaking in extra protein wherever possible, especially for the kids, who seem to be content subsisting on bread, pasta and fruit. It’s just that harvesting egg whites is a complete pain in the ass, so whenever I see recipes with them, I basically automatically rule them out. Sort of like anything with vodka.

So what a thrill when I made Alton Brown’s Google-rankumphant Shepherd’s Pie recipe and was left with a spare egg white. “Woman,” I shouted from the kitchen, “make something with egg white!”

She chose the Judgment Day from The PDT Cocktail Book (page 152), which is basically a pisco sour with St. Germain and an Absinthe rinse. It’s good; we like pisco sours fine, but this rounded out that puckery-ness in a way that isn’t too cloying. I’d hit that again, if only I had an egg white.