Thunder and Lightning Cocktail

First, just a reminder that this Sunday, August 29, 2010, is our monthly exercise in folly, Savoy Cocktail Book Night at Alembic Bar. If any of the cocktails on this blog have captured your fancy, stop by after 6 and allow the skilled bartenders (and me) to make them for you. It is always a fun time.

Thunder and Lightning Cocktail
The Yolk of 1 Egg. (1 Egg Yolk)
1 Teaspoonful Powdered Sugar. (1 teaspoon Caster Sugar)
1 Glass Brandy. (2 oz Chateau Pellehaut Armagnac)
Shake well and strain into medium size glass. Dash of Cayenne Pepper on top.

Well, aside from the use of Gum Syrup instead of powdered sugar in the Thunder and the instruction to put the Cayenne Pepper on top of this one, there’s really no difference between the Thunder and Thunder and Lightning Cocktails.

The use of a Medium size glass for a Savoy recipe, however, usually means that the cocktail has a dash of selzer on top. So I added one. Kind of lightened things up a bit, so there you go! If you really wanted to add some zip to this, you might add some Champagne. You’ll be seeing stars!

In light of the recent Salmonella in eggs news, I suppose I should say something about eggs in cocktails.

Some people maintain that Salmonella only comes from contamination on the outside of the egg. This is not true, if the egg laying chickens are sufficiently infected, the whole egg will contain Salmonella bacteria.

Other people maintain there is some “disinfecting” property in alcohol that kills the bad bacteria in eggs. While high proof alcohol is an effective topical disinfectant, the odds of contaminated egg material being exposed to high enough proof alcohol for sufficient time to kill all bacteria in a contaminated egg are slim, as far as I can tell.

I buy my eggs from a chicken farmer at the Alemany Farmers’ Market. Organic, Free Range, Cage Free, Pot Smoking, Happy, Hoppy, Hippy Chickens. Blah, blah, blah, do I live in California or what?

I guess I would say, if the thought of a minor bout with Salmonella puts you off, unless you know where your eggs come from, it’s best to go with Pasteurized in the shell eggs for cocktails.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.