How To Make a Negroni Foam in an Eggshell - the Eggroni!

Ever wondered how to make a Negroni foam in an eggshell? The Eggroni is the answer! Inspired by a special 3-part Easter Cocktail Menu I prepared 4 years ago at the cocktail bar I worked at, this drink (which you can eat!) will retain its Negroni DNA using Plymouth Gin, Campari and 9 Di Dante vermouth, with a completely different mouthfeel to make it something special. Is this taking the Negroni too far? Let’s find out! It’s Cocktail Time!

Check out the recipe for the Eggroni: https://www.kevinkos.com/post/eggroni-cocktail

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A massive thank you to all our Patrons for their support, especially "Old Fashioned" patrons Julien Laucke Johannes Haas, Lukas Hungry Cobbler, Rui Gonçalves, Andy Moore and “Negroni” patrons Cesar Garcia, David McDermitt, Joerg Meyer, Nikola Bulajic, Kris Kemp, Steve the Bartender, PhotoJoseph, Kyra Carbone, Benjamin Tran, Kevin McAlear and Hokky Tio!
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Check out last week’s episode and learn how to make Non-alcoholic Bourbon: https://youtu.be/c5pVW8-elWQ

0:00 Intro
0:30 Easter Cocktails
1:06 Eggroni Ingredients
2:24 Eggshell “glassware”
3:26 Making the Eggroni
5:05 Dehydrated Orange Zest
5:33 Assembling and Tasting the Eggroni
6:33 Is this still a Negroni? + Recipe


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The team behind this video:
Robi Fišer
Sašo Veber
Phantom hand

#cocktailtime #negroni #easter

Видео How To Make a Negroni Foam in an Eggshell - the Eggroni! канала Cocktail Time with Kevin Kos