Easter egg hunt in your cocktail

Photo courtesy of St-Germain

This Easter, kill two birds with one egg: celebrate the end of Lent with a cocktail and play find-the-Easter-egg in your drink.

Adding egg white into your cocktail shaker (and shaking hard, really hard) produces a light frothiness, giving you the cocktail equivalent of a soufflé. Since spring calls to mind a floral spirit, I asked Maria Burke, Hawaii brand specialist for St-Germain and owner of Imbibe Hawaii, a cocktail catering company, for an Easter egg cocktail.  One of her favorite recipes is created by St-Germain, to which she adds local fruit.  

Le Marseille Fruits Fizz
2 parts Plymouth Gin
1 part St-Germain
3/4 part fresh lemon juice
1/4 part simple syrup
Dash orange bitters
1 egg white
add muddled fruit of choice (Burke recommends local fruits like lilikoi, lychee, mango, pineapple)
top with club soda

Add ingredients to a shaker without ice and shake vigorously to emulsify egg white. Add ice, shake again, and strain into a tall Collins glass, without ice.

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