http://blogs.kqed.org/bayareabites/2009/01/08/gin-fizz/ Culinary Rants & Raves from Bay Area Foodies and Professionals Wed, 04 Nov 2009 22:09:53 +0000 http://wordpress.org/?v=2.7 hourly 1 http://blogs.kqed.org/bayareabites/2009/01/08/gin-fizz/#comment-11397 KiltBear Mon, 12 Jan 2009 14:58:03 +0000 http://blogs.kqed.org/bayareabites/2009/01/08/gin-fizz/#comment-11397 We make egg gin drinks all the time. But as a child of Depression Era parents (and now entering one of our own) we are hard pressed with regards to the yoke... so we always ... http://blogs.kqed.org/bayareabites/2009/01/08/gin-fizz/#comment-11341 Sharon Fri, 09 Jan 2009 04:19:09 +0000 http://blogs.kqed.org/bayareabites/2009/01/08/gin-fizz/#comment-11341 I had my first Pisco Sour recently at a Peruvian restaurant. I also had the same initial reaction you did when I read that it was made with egg white. The egg white ... http://blogs.kqed.org/bayareabites/2009/01/08/gin-fizz/#comment-11334 alice smith Thu, 08 Jan 2009 23:19:38 +0000 http://blogs.kqed.org/bayareabites/2009/01/08/gin-fizz/#comment-11334 I agree with you about using raw eggs but for heaven sake, use pastuerized shell eggs. There is no difference in taste and you are assured of being safe from salmonella. I found great information ... http://blogs.kqed.org/bayareabites/2009/01/08/gin-fizz/#comment-11330 Aimee Thu, 08 Jan 2009 19:44:27 +0000 http://blogs.kqed.org/bayareabites/2009/01/08/gin-fizz/#comment-11330 Sounds awesome! I'm always looking for an easy but fun cocktail.