The Pisco Sour at McCormick and Schmick's
Egg-based libations date back to the mid 1800s when they were used in flips and fizzes. While these drinks have slowly faded to the dusty pages of old bar guides, the eggs used in them never really went out of style. They did, however, take a short hiatus due to salmonella scares across the map. Lately though, the incredible, edible and drinkable egg is back in vogue and shaking things up at these local bars.
Ramos Gin Fizz at Big Jones
While there are a number of variations on the gin fizz, this one differentiates itself through floral tones. It's the addition of orange flower water that gives the Ramos its unique tang. Combine that with egg whites and club soda and you've got yourself a flavor that's strikingly similar to lemonade. The drink's light floral tones and citrus kick make it a great choice for summer and an even better choice for brunch. Substitute your morning glass of OJ for a Ramos Gin Fizz and suddenly, your day's lookin' a whole lot better. The crew at Big Jones recommends pairing the cocktail with the restaurant's fried green tomato BLT, but says that something poultry-based would be nice, too.
Poire Slip at Brasserie Jo
Sommelier Erin Phillips originally concocted the Poire Slip, $11, as part of Brasserie Jo's spring menu. The drink was received so well by the restaurant's patrons that she's keeping it on the menu, at least through summer. Phillips plans to mix the egg with heavier spirits for the fall season, but right now you can look forward to a light libation of Belle de Brillet (pear-infused cognac), pear vodka and egg whites. The drink comes out looking pale and hazy. Naturally, you would expect something this foamy in appearance to be thick, maybe similar to eggnog. But that's not at all the case with the Poire Slip. While it does have a slightly creamy texture, it goes down just as smooth as any well-executed martini should.
Pisco Sour at McCormick & Schmick's
McCormick & Schmick's might be located in downtown Chicago, but its Pisco sour has its roots in South America. The restaurant's spin on this Peruvian tipple combines white grape brandy, fresh lemon juice, sugar, pasteurized egg and a dash of bitters. Shaken and poured into a martini glass, at $9 each this is one of the cheaper egg drinks you'll find. The cocktail is mostly popular with McCormick & Schmick's business clientele often stop in for an innovative, yet classic martini.
Margarita del Camino at Paramount Room
This is a drink you should know well if you've ever been to a beach party or had a 21st birthday. Paramount's mixologists still prepare your favorite Mexican mixer in the traditional manner, and then just as you're feeling comfortable with the familiarity, they add an egg white for good, frothy measure. The bar also shakes up a rye sour with lime juice, cherry brandy and orange bitters. This classic concoction is served in a Collins glass and according to Paramount bartender Diana Jewell, it pairs exceptionally well with the restaurant's Berkshire pork shank. She herself is more a fan of the menu's truffled potato ravioli, but only if she's got an eggy margarita to wash it all down.
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