I’ve put together a twist on a traditional Egg Cream. Never heard of one? Well, it it originated among Eastern European Jewish immigrants in New York City. It usually consists of cream, chocolate syrup and seltzer/soda water. Thats right… it contains NO EGGS... until now. I’ve combined this classic with a similar technique to a Ramos gin fizz and the results were pretty epic. See the recipe below.

ingredients:

• 2 oz Cognac VS

• 1 oz Creme de Cacao

• ½ oz Demerara Syrup

• ½ oz Chocolate Syrup

• ¾ oz Heavy Cream

• 4 Heavy Dashes Chocolate Bitters

• 4 oz Soda Water

• 1 Egg White

• Shaved Dark Chocolate (garnish)

tools:

• Shaking Tins

• Jigger (Japanese Style)

• Hawthorne Strainer

• Fine Strainer

• Glassware

• Other Tools

• Complete Bartending Set

instructions:

Combine all ingredients except the soda water and garnish in a shaking tin with ice. Shake vigorously for 10 seconds. Pour and strain into the shaking tin, dump the ice and dry shake vigorously for another 20 seconds. Pour over a chilled tulip glass. Let the cream settle for about one minute then slowly pour soda water through the cream until the glass is full. Garnish with shaved dark chocolate and add a straw. Serve and enjoy!
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USEFUL LINKS:

• My camera gear

• Other bar tools

• Glassware

• Tech gear

• Coffee gear

• Books I recommend

Disclosure: 

Certain links above can be affiliated, meaning at no additional cost to you, I could potentially earn commission for each purchase. 

If a post is sponsored, this means I was compensated to research, develop and photograph a custom recipe on my own. Thanks y'all!