eat make read

Well, helllooo happy hour! Today I found my first pomelo of the season and just had to use it in today’s happy hour. Last year I made a pomelo fizz, but I thought it was worth taking it up a notch by adding an egg white. Now, I’ve been avoiding egg whites in my cocktails because they kind of scared me—I mean, I’d hate to mess it up and have an eggy drink. But this year I’ve decided it’s time to take risks and try new things, so that lovely foam you see at the top of the cocktail, that’s courtesy of an egg white. It came out perfectly. So I urge you to go ahead and try it, it’s easy peasy. Plus, the cocktail is light and refreshing, with a hint of sweet and tart, it’s a perfect drink to usher in the weekend.

Cheers! To taking risks, surprises at the supermarket and the weekend!

pomelo fizz no. 2
makes 1 cocktail

1 ounce pomelo juice (about 1/4 of a pomelo)
1/2 ounce lemon juice
1 1/2 ounce gin
1 ounce simple syrup
3/4 ounce egg white
1-2 ounce soda water

1
In a cocktail shaker filled with ice, combine the pomelo and lemon juice, gin, simple syrup and egg white (yess!). Now, shake that puppy like you’ve never shook it before. We’re talking long, hard shakes for 30 seconds to 1 minute.

2
Strain the liquid into a collins glass—you may have to take the lid off in order to get all the foam, just make sure not to add the ice. Top it off with enough soda water to fill the glass and garnish with a pomelo slice.