MxMo XLII: Dizzy Dairy


Time again! This months MxMo is hosted by eGullet Society – thanks very much for hosting! Here is the announcement:

This month, fellow Society members, we are the hosts for a Mixology Monday on the theme of dizzy dairy. Any drink using a dairy product is fair game: milk, cream, eggs, butter, cheese, yogurt, curds, you name it. Given the importance of dairy products in drinks dating back centuries, there are lots of opportunities for digging through vintage receipts for a taste of the past, and as always innovation is highly encouraged.

This really gives room for a lot to play with and i`m a lover of egg whites in cocktails, but i suspect many will use that so therefore i have chosen another route – butter. In the form of honey-cream-mix which is equal parts honey, sugar and butter, no cream even though the name suggests that. As one may guess, the honey-cream-mix is a part of the tiki realm of cocktail mixing. The most well known is honey-mix which is equal parts honey and water. A similar mix is used in Pearl Diver`s Punch.

When using honey-cream-mix its necessary to keep it just above room temp before you mix it because of the butter solids. The preferred way to mix it is with a blender saving ice for last and blend at high speed no more than 20 sek. Then strain through a fine wire mesh sieve and serve immediately.



1 pineapple, hollowed
5-6 chunks of fresh pineapple
2 oz tequila reposado
0.5 oz Crema de mezcal (Del Maguey)
1 oz honey-cream-mix
¼  oz orgeat
Ting to top

Hollow out a whole pineapple to make a drink vessel, the easiest way is to use a pineapple corer. Preferably use a pineapple thats is newly matured, they are less sweet. To easily take out the core in the middle, cut a bit with a small knife and/or twist it. Then take 1-2 slices and cut out chunks. If you dont have a fresh pineapple, don`t use canned juice…rather use a cartoned juice.

Add all ingredients to a blender saving ice for last and blend at high speeed for exactly 20 sek. Then strain through a fine wire mesh sieve into the pineapple filled with crushed ice. top with Ting and serve immediately.

Garnish a pineapple leaf and mezcal soaked cherry.


Take equal parts liquid honey, sugar and butter and heat it and stir to make a sauce.



Sugarcane bar http://www.test 413.htm


7 Replies to “MxMo XLII: Dizzy Dairy”

  1. I tried to comment on this on eGullet Society’s forum, but I couldn’t ‘cos I’m not a member (which is just as well, I guess). How the heck did they arrive at the conclusion that eggs can be considered a “dairy” ingredient? What if I made a cocktail with a nice ribeye steak, is that also dairy?

    Anyway, I just wanted to vent (some fascinating stuff on this site, BTW—I particularly enjoyed reading the post about the different types of sugar).

  2. “In the form of honey-cream-mix which is equal parts honey, sugar and water” you wrote in the beginning which had me confused before I read the rest of the article since I was pretty sure butter was part of a honey cream. I guess you meant butter instead of water. ;D
    I try to avoid making honey cream since I usually end up eating it with a spoon lol.

  3. Allen ~

    I’ll second Tiare’s encouragement to try it. I, too, detest the very texture of raw egg whites in cookery, but it does something else entirely in a drink and loses the horrible slick viscosity that’s the hallmark of an undercooked omelette. It smooths the drink and rounds off rough edges, giving it an almost velvet texture. The drink that made a convert of my partner was a sour made with blood orange marmalade. Eggnogs also commonly contain beaten egg whites. You can see what we did with the marmalade here:

    The worst thing that’s liable to happen is that you’ll make a drink you don’t care for. If it’s really so bad, then throw it out. You’ll know for certain then whether egg whites are something you want in a drink.

    ~ rowley

  4. Thanks Matt;-)

    Allen, trust me, you don`t need to worry about using egg whites, the risk of getting sick is microscopic.Second, as for the consistency, when the egg white is shaken – that´s when you get this wonderful airy and light foam..just dry shake it first without ice and shake hard, then again with ice. Egg whites doesn´t have any taste, its the texture you get.

    If it was any danger in using egg whites in cocktails it wouldn`t be used nor recommended.
    If you still have doubts there is egg-white powder to use, check on google.



  5. I actually haven’t tried any egg whites in my drinks yet, but I’ve been meaning to make a Sloe Gin Fizz for awhile. While it does look very appetizing, the thought of using raw egg white makes me a bit hesitant, as I do not really like the consistency or trust it in it’s raw form. Is there a similar ingredient I can use to simulate the taste of egg whites?

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