I’ll be doing a couple cocktails featuring the egg as this is the month of Egg, my new book exploring the world’s most versatile ingredient. The stuff of life. Seriously. We’re lucky each time we eat one (unless you’re Paul Newman playing Cool Hand Luke). We’re luckier still every time we drink one! They are great in cocktails. Last week I featured the whiskey sour. A favorite of my Grandma Spamer, who would have been 97 today. Though by the time I saw her drink them, they were made with frozen lime concentrate or some such, and certainly no egg white. And frankly a sour doesn’t have to have an egg white. Oh, but add an egg white and they become substantial. They are more satisfying on every level, with real body to carry that Read On »

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