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How to make Matthew Biancaniello's Indian Summer cocktail

January 15, 2010

Step one: The emu egg

Acquire an emu egg.

They come pre-drained from Schaner Farms, available for $10 each at the Santa Monica Farmers Market, Wednesdays from 8:30 a.m. to 1:30 p.m.

Turn the emu egg into a drinking vessel by chipping away at the opening until it's about as large as the rim of a Collins glass.

Matthew Biancaniello recommends using a paper clip.

Rinse it out a few times to ensure the egg is sanitary.

Step two: The cherry liqueur egg-white foam

Make the cherry foam, which will be used later to top the cocktail.

Combine 8 ounces of Leopold Bros. Michigan Tart Cherry Liqueur -- made with four pounds of cherries per bottle -- and 8 ounces of egg whites (chicken, not emu), along with one ounce of fresh lime juice, into an ISI whipped cream charger.

Charge the canister with two CO2 cartridges.

Shake vigorously and place in fridge.

Step three: The cocktail

In a pint glass, combine three cucumber slices, three curry leaves (available at Coleman Farms or Santa Monica Farmers Market), 3/4 ounce agave syrup and 3/4 ounce fresh lime juice. Muddle ingredients.

Add two ounces of gin and ice; shake vigorously for 20 seconds.

Strain the gin mixture into the emu egg (have it filled to the top with crushed ice).

Top the cocktail with the cherry liqueur egg-white foam. Garnish with a curry leaf.

-- Alexandra Le Tellier

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