Wednesday, June 8, 2011

Summer Drink of 2011: Golden Pheasant

It's hot! Damn hot! Real hot!  It's summertime in Arkansas and when people say it's like breathing through a wet rag they mean breathing through a hot wet rag.  We've got the AC on, but it's still hot in our old house.  When rubbing ice cubes on your wrists isn't enough, try a golden pheasant.

I don't usually go for complicated drinks, but my boss is a font of knowledge about ancient cocktails and when I heard her tell me about being underage and drinking golden pheasants, I listened.  She said, "Got gin?" And I said, "I have too much gin."  Well, here's a way to remedy that problem.  The recipe I concocted from several websites is this:

3 shots gin
3 shots fresh lemon juice
1/4 cup powdered sugar (confectioner's)
1 beaten egg

Mix all that up in an blender!  Don't get grossed out about the egg. Ok, get grossed out, that's ok. Take a shot of gin and continue.  Mix one shot of that concoction with as much cream soda as you see fit. Put some ice cubes in it.  You really have to taste this to believe it isn't nasty, and unbelievably light for summer.


  1. This is the first cocktail with egg in it that I've tried, and it was awesome. Really, you had me at cream soda.

  2. I did mine with not-so-great A&W (all I could find at the time) but I imagine it'd be better with some frou-frou kind. I say yes to anything with powdered sugar.

  3. We didn't use whole egg. We took egg whites. (3) if I remember whipped them stiff and folded them into alcohol mixture. By works too!


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