Indian summer: served in an emu egg
“Indian summer” in an emu eggsource: Los Angeles Times
When I first gained interest in cocktail making, I was amazed by all these types of glasses available (and needed) in a bar. There are dozens of standard types, which all vary in volume, material, details… Next came a coconut shell – yeah, great idea for serving a tropical drink in a beach bar.
But now I’ve read the most unusual way to serve a cocktail – in a $10 emu egg…
Matthew Biancaniello, a bartender at the Hollywood Roosevelt Hotel’s Library Bar, created this unusual drink named “Indian summer”, which contains gin, cucumber slices, curry leaves, lime juice and egg-white foam made with cherry liqueur.
Check out this article in Los Angeles Times for information on how to make this drink.
According to an original article in Los Angeles Times, Matthew also plans to introduce a drink “Humpty Dumpty”, served in an ostrich egg ($25, serving two).
Experimenting is good. New things are good. But, if you ask me – the line has to be drawn somewhere… 10$ just for an egg-”glass”…? Nah… I’ll stick to the good old “simple” concoctions – there’s a whole universe of “simple” drinks and cocktails to be discovered.
No Comments to “Indian summer: served in an emu egg”