On eggs, from Drink Dogma,
"While the ice comparison is a useful argument, instead of cooling and adding water to cocktails , egg whites act as an emulsifier forging the independent ingredients together. As A Companion for the Young Imbiber explains, when an egg is shaken with a cocktail the proteins become physically agitated and then recollect near air, drastically changing the texture of drinks and creating a foamy layer on top. Alone, this foam would cave quickly, but the presence of citrus juice in many drinks functions as a stabilizer, increasing the longevity of the foam. To get all scientific, the acidity changes the pH of egg whites and promotes the presence of hydrogen ions which makes the egg foam more airy and durable. The same occurs when espresso is shaken with lemon juice, the protein in the espresso is agitated and the citric acid creates a dynamic and flavorful foam."
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1 oz blackcurrant vodka1 oz lemon vodka
1 oz melon liqeur
2/3 oz fresh lime juice2/3 oz egg white
soda waterlime wedge to garnish
Mix all but soda in a mixing glass, strain over ice in a highball, top with soda, and garnish.
Not really something I would make again or order.
2/3 oz amaretto2/3 oz peach schnapps
2/3 oz melon liqeur1 2/3oz orange juice
Shake all ingredients together and strain over ice into an old fashioned glass.
Tasting Notes- Very sweet. My partner in crime called it "candy". The amaretto makes the drink, balancing out the sweet of the fruit juice and liqeurs with a still sweet yet different flavor.Definitely one to remake.