Tokyo Rose

This one popped up in my email the other day and sounded delicious— couldn’t help but share. It’s one of those beautiful, froth-topped cocktails with an egg white in it.

Recipes calling for egg whites (from the Absinthe Suissessessessess to the Ramos Fizz) are everywhere these days, no doubt a result of the classic cocktail renaissance led by America’s best mixologists. But until I tried one for myself at Tales of the Cocktail (The Fraser River Sour) I have to admit I didn’t get it. I hate eggs. Why would I want them in my drink? And if I get in trouble for eating raw cookie dough (I do it anyway!) how is this ok?

            I’m here to tell you it’s ok to drink that frothy wonderfulness—and not just because I’ve been eating raw cookie dough for twenty years and haven’t died yet. No, I’ve done a little online research and found that although the FDA does not recommend it, you’re four times more likely to die choking on bar nuts (according to Jason Wilson of the Washington Post) than to die of salmonella contracted from drinking cocktails containing raw egg whites. The chances of getting salmonella are slim and slimmer still when you factor in the addition of alcohol. So drink up, friends—this egg’s on me!


The Tokyo Rose by Terence Miller


 3 muddled strawberries

1 oz. Hiram Walker Crème de Cacao (Dark)

1 oz. Vodka

½ oz. Absinthe

1 small egg white


Muddle strawberries in a cocktail shaker. Combine remaining ingredients and shake thoroughly. Strain into a chilled cocktail glass and garnish with skewered strawberry slices.

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