Post #43857 by thejab on Mon, Jul 21, 2003 6:43 PM

On 2003-07-21 18:17, Tiki Baron wrote:
Next up there's an old book of Drink Recipes called the Esquire's Handbook for Hosts that is an absolute must if you want to dabble in the world of Sazaracs and debate the perfect Mint Julep. There are quite a few recipes that involve raw eggs or egg yolk and I for one still use raw eggs for the drinks. Specifically the Clover Club. Gals love a good Clover Club.

Great book. I have a vintage copy (which aren't too hard to find) but they are also being reprinted:

http://www.amazon.com/exec/obidos/tg/detail/-/1579120431/qid=1058834260/sr=8-2/ref=sr_8_2/103-6511695-6900612?v=glance&s=books&n=507846

Certain drinks like a Silver Fizz one would not want to make without the raw egg as it just wouldn't be the same drink (it would just be a Gin Fizz). Same thing with a Clover Club. But a Ramos Fizz has cream in it and thus one does not miss the egg white when omitted (if it's made right with long shaking).