What's up with Baltimore that it gets so many egg drinks to its name? There's the Baltimore Bracer and the Baltimore Eggnog (one I'm looking forward to making this winter.) The Bracer is pretty simple and rewarding. Pernod goes great with cognac and egg white, it is a changeable liqueur that is thick but also light and easy to whip into a froth if there are proteins in the drink. It is a clear green shade but it becomes opaque and yellow when mixed with ice. This drink takes advantage of all of that and the anise flavor of Pernod to give you this classically French colonial style cocktail.
- 1 1/2 oz. brandy (I recommend cognac like Remy Martin 1738)
- 1 oz. Pernod or anisette
- 1 egg white
Shake all ingredients in a shaker without ice until frothy. Add ice and shake to cool. Strain into a chilled cocktail glass.
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