When life gives you tiny eggs…make tiny cocktails.
Haaaaaaave you met Spork? She’s our itty bitty Porcelain (that’s her color) D’Uccle (that’s her breed) chicken; one of the baby birds we got last fall. She’s a bantam breed, so SHE TINY. And she just started laying. And yep: she lays tiny eggs.
Here’s a side-by-side of her egg, a standard-sized chicken egg, and an excited dog face:
So, of course, I had to make a tiny cocktail with one of her precious little eggs.
I also happened to have a handful of ground cherries that I had been dying to turn into some simple syrup. So I did just that.
GROUND CHERRY SOUR
Makes 1/2 a serving
1.5 ounces Old Tom Gin
1/2 ounce lemon juice
1/4 ounce Ground Cherry Syrup (instructions below)
1/4 cup sliced ground cherries, husks removed
1/2 ounce water
1/2 granulated sugar
1/4 ounce Campari
1 tiny egg white (or 1/2 a normal egg white)
1 ground cherry with husk attached to garnish
To make the syrup: combine ground cherries, sugar, and water in a small saucepan over medium high heat and bring to a boil until sugar is fully dissolved. Lower heat and simmer for 3-5 minutes. Remove from heat and allow to cool. Strain (but allow tiny seeds to remain in liquid) into an airtight container and store in fridge for up to 2 weeks.
To make the cocktail: In a shaker without ice, add gin, lemon juice, syrup, Campari, and egg white. Shake vigorously until well-foamed. Add ice to shaker and shake until chilled. Strain into a tiny coupe glass and garnish.
Obviously, if you’d like a full size version of this, just go ahead and double all the ingredients and use a standard sized egg white. MATH.
And if you’d like to see me making this cocktail while Spork flutters around me like a cranky butterfly, take a look at my IGTV channel (this is my very first IGTV video EVAH).