2. Eggs
Eggnog, sours, Ramos Gin Fizzes and coffee cocktails are only some of the many drinks that use raw eggs as a cocktail ingredient. However, you might want to take extra caution when dealing with them.
Raw eggs have a risk of transmitting salmonella, a bacterial infection which causes fever, nausea and diarrhoea. Granted, it’s a remote threat as statistically only one egg in 26,000 is contaminated, according to food scientist Patricia Curtis. In particular, elderly people, those undergoing medical treatments, pregnant women and children are more susceptible to food borne illnesses, therefore you should exercise caution if serving them a cocktail containing raw egg, but we doubt you’ll be serving the latter two cocktails anyway!
Cocktailsafe, a website on cocktail safety launched in 2018 by Camper English, recommends to always thoroughly wash every tool or piece of equipment that comes into contact with raw eggs. Also, crack eggs on order rather than pre-batching them to avoid the risk of cross contamination. Finally, try to purchase pasteurised eggs and egg products.
