This post is sponsored by Egg Farmers of Canada.
Today is World Egg Day a.k.a. the perfect day to raise a glass to the hard-working farmers across Canada who put over 9 billion eggs on our tables and in our glasses each year.
To mark the occasion, I’ve created this Maple Whiskey Sour, made with exclusively Canadian products.
This recipe is designed to be the perfect pairing for my Deep-Fried Devilled Eggs & Bacon recipe that I shared earlier this week. I’ve doubled down on the homage to breakfast by using maple syrup in place of regular simple syrup as the sweetener. And not just ANY maple syrup, but the Whisky Barrel-Aged Maple Syrup from Prince Edward County distiller, Kinsip.
I’ve also incorporated a subtle hint of coffee to round out the “most important meal of the day” concept through the use of Coffee Pecan Bitters, also from Kinsip. Finally, I’ve tied it back to Deep-Fried Devilled Eggs & Bacon by dusting the outside of the glass with chipotle chili powder for a vibrant red garnish and smoky kick.
If you hadn’t realized, cockailing is a lot like baking. It’s both an art and a science. A lot of chemistry is involved in making the perfect tipple and the temperature of the ingredients is a big part of the equation. For instance, I’d recommend using a room temperature egg in this recipe to get the most out of your egg white. It will foam up more readily if it’s a room temperature.
To quickly get an egg up to room temperature, just place it in a bowl of lukewarm water for a few minutes.
A word to the wise, if you’re making more than one drink, make sure you only shake one at a time – don’t try to batch two drinks into one cocktail shaker, because you’re likely to end up with egg on your face. I speak from experience.
World Egg Day is a global celebration of the small but mighty egg and the Egg Farmers of Canada are taking the opportunity to celebrate the heroes and champions in our food industry who work together to deliver the fresh, local, high-quality eggs that Canadians want and enjoy.
There are more than 1,100 egg farmers from coast to coast, located in all ten provinces and the Northwest Territories too, who provide us Canadians with nutritious, versatile and high-quality eggs. If you’re feeling inspired to use more eggs in your cocktails here are a few of my favourite tipples made with the small but mighty egg:
- Earl Grey Sour
- Coffee Flip
- Hazelnut Eggnog
- Pisco Sour
- Pumpkin Pie Fizz
- Clover Club
- Peaches & Cream (Candy) Corn Fizz
Lastly, join us in celebrating those who work together to keep Canadians fed by watching this video featuring Chef Lynn Crawford and Canadian egg farmers who share their gratitude on World Egg Day.
Maple Whiskey Sour
- 1 wedge of lemon
- 1 tsp chipotle chili powder
- 2 oz Canadian rye whiskey
- ¾ oz lemon juice
- ½ oz maple syrup
- 1 egg white
- 3 drops Coffee Pecan Bitters (Angostura will work)
Rub the lemon wedge in a wide stripe down the side of a coupe glass. Holding the glass over a side plate, dust with chipotle chili powder to create a red stripe.
To a cocktail shaker, add rye, lemon, maple syrup, and egg white. Shake hard without ice for 20-30 seconds. Add ice and shake again for another 20-30 seconds.
Strain into prepared glass. Garnish with three drops of bitters. Enjoy!