Lysergic_Milkman
12-27-2009, 12:07 AM
I was drinking sambuca one night and decided at random that it might taste good with some cinnamon. I added a few drops of cinnamon oil and, as serendipity would have it, the resulting shot looked so much like a raw egg that I named it just that, and it is one of my new favorites. A true crowd pleaser.
You will need:
--Standard Shot Glass(es)
--Sambuca or other clear anise-based liquor (anise IS REQUIRED)
--Cinnamon Oil (or other orange/yellow oily substance; margarine is a good substitute)
--Water
Pour the liquor into the shot glass to half full. Add water to fill glass and stir. Adding water will produce the "louche effect", which causes the anise oil to emulsify and turn an opaque, milky white. This is formally done with absinthe, but I use sambuca for this recipe. This is the egg white (using absinthe will make "Green Eggs & Ham")
Pour the oil of choice into a teaspoon. 5-10 drops will do. This is the yolk. SLOWLY pour the oil from the teaspoon onto the surface of the shot. I like to submerge the spoon in the shot and let the oil float out. Be careful not to pour too quickly, otherwise the oil will submerge and sink to the bottom of the glass. 9 times out of 10 the oil will come out as several small droplets. Take the spoon, a toothpick, or other skinny object and move the floating droplets into one single drop (this is easier than it sounds, and is actually kind of fun).
You now have a Raw Egg.
Enjoy!
http://i18.photobucket.com/albums/b141/mushrooomm/raw_egg004.jpg
http://i18.photobucket.com/albums/b141/mushrooomm/raw_egg002.jpg
You will need:
--Standard Shot Glass(es)
--Sambuca or other clear anise-based liquor (anise IS REQUIRED)
--Cinnamon Oil (or other orange/yellow oily substance; margarine is a good substitute)
--Water
Pour the liquor into the shot glass to half full. Add water to fill glass and stir. Adding water will produce the "louche effect", which causes the anise oil to emulsify and turn an opaque, milky white. This is formally done with absinthe, but I use sambuca for this recipe. This is the egg white (using absinthe will make "Green Eggs & Ham")
Pour the oil of choice into a teaspoon. 5-10 drops will do. This is the yolk. SLOWLY pour the oil from the teaspoon onto the surface of the shot. I like to submerge the spoon in the shot and let the oil float out. Be careful not to pour too quickly, otherwise the oil will submerge and sink to the bottom of the glass. 9 times out of 10 the oil will come out as several small droplets. Take the spoon, a toothpick, or other skinny object and move the floating droplets into one single drop (this is easier than it sounds, and is actually kind of fun).
You now have a Raw Egg.
Enjoy!
http://i18.photobucket.com/albums/b141/mushrooomm/raw_egg004.jpg
http://i18.photobucket.com/albums/b141/mushrooomm/raw_egg002.jpg