Also known as Vermouth di Torino, Italian vermouth, rosso and red vermouth; these vermouth have been sweetened with cane sugar or caramelized sugar, usually giving the vermouth 10-15% sugar and a slightly reddish brown color.
An Italian bitter aperitif made infusing herbs and fruits in alcohol and water. ABV ranges from 10% to 29% based on country.
You know what eggs are. In cocktails, eggs are used for their foaming properties, giving the drink a rich and creamy texture. The eggs proteins form a 'net' that traps air and liquid extremely well; for this reason, drinks that contain eggs are shaken. They are also used for egg washing, a type of booze washing. Some cocktails use only the egg white (fizzes) and some use the whole egg or only the yolk (flips). There are common non-egg substitutes out there, check out insta-foam
A gin that contains no sweetening agents; usually around 40% ABV. Try Monkey 47.
A bitters made from Seville oranges, cardamom, caraway seed, coriander and burnt sugar.
Stir the vermouth and Campari together in a 2oz sherry glass. Gently layer the unbroken egg yolk on top, then carefully layer the gin atop the yolk. Beat the egg white until stiff with a whisk or in a cobbler shaker with a spring. Then cover the gin layer with the egg white. Garnish with a drop or 2 of the bitters. #roomtemperature #layered
From Frederic Yarm, Cocktail Virgin Slut Blog. It is recommend you drink the drink by: 1) drawing the froth first with a deep breath, pause. 2) take 1/3 of the remaining liquid without disturbing the yolk, pause. 3) shoot the remainder, breaking the yolk in your mouth.