I asked our adorable bartender if they usually make this drink with egg whites.
He said, "Never."
I said, "Last time I was here, that's how they made it?"
He was shocked.
He said, “Well, he made it wrong. They never make that drink with egg whites.”
Another Allergic Girl mystery. I should start my own series.
Anyway, in today's New York Times, they feature the summer mocktail with some dandy recipes. They include some Mocktails from the Crypt from the mocktail-ologist herself, Julie Reiner of Flatiron Lounge and others.
Recipe below courtesy of the New York Times.
Watermelon Cucumber Punch, adapted from P*ong.
Time: 15 minutes
1 1/4 pounds fresh seedless watermelon cubes
2 Kirby cucumbers, peeled and cut into chunks
4 ounces fresh lemon juice
2 ounces agave syrup (see note)
1 ounce aloe vera juice (see note)
Thinly sliced cucumber rounds, for garnish.
1. In a blender, purée watermelon until smooth. Strain and set aside 12 ounces juice.
2. Add cucumbers to blender with 1 tablespoon water. Purée until smooth. Strain and set aside 1 ounce juice.
3. In a cocktail shaker, combine watermelon juice, cucumber juice and all other ingredients. Shake well. Pour into ice-filled rocks glasses and serve, garnished with cucumber rounds.
Yield: 4 cocktails.
Note: Aloe vera juice and agave syrup are available in health food stores.