The Chantilly Sour Coconut Cocktail

With bright tangy zing and rich velvety texture the Coconut Chantilly Sour is a lovely addition to your brunch cocktail arsenal!

Perfect for brunches, birthdays, garden parties, or just plain Thursday night. Any spring soiree will benefit from this delicious coconut cocktail that tastes just as good as it looks!

Why add egg white to a cocktail

The Coconut Chantilly Sour is like a fresh slice of lemon meringue pie in a glass! A bright citrusy, creamy coconut cocktail with a cappuccino-like foam. Made from simply lemon juice, coconut water, vodka and egg white. Wondering why you’d want to add egg white to a cocktail? Well, don’t abandon me yet!

Shake an egg white into an otherwise delicious (albeit boring) cocktail and indulge with a creamy smooth beverage with a nice frothy cold foam top and super silky texture throughout.

Similar to meringue the egg white brings no flavor of it’s own

. And instead picks up the light coconut flavor from the coconut water and a bit of sweetness from the sugar, to create a delicious creamy first sip. So good when followed by the contrasting crisp lemon juice, coconut and vodka.  The cappuccino-like cold foam topper also opens up so many options for garnishes like edible flowers, citrus wheels, bitters, or anything else you can dream up!

Ingredients

• vodka – If you have it on hand, go ahead and substitute coconut vodka for an even more pronounced coconut flavor. Otherwise, your favorite good quality vodka will be just dandy.
• coconut water – 100% pure coconut water is best. If substituting flavored or sweetened coconut water omit the added sugar.
• fresh lemon juice – fresh squeezed from half a lemon.
• sugar – granulated sugar, honey or your favorite alternative sweetener. For even bigger foam substitute simple syrup.
• egg white – from one large egg. Use the discarded yolk to make gelato or creme brulee.

Step by step instructions

1. Prep by placing cocktail shaker in the fridge or freezer to cool. Separate egg white from yolk and juice the lemon.
2. To easily develop a nice, creamy foam an initial ‘dry shake’ without ice is necessary. Combine coconut water, lemon juice, vodka and egg white in cold shaker. Shake vigorously at least 30 seconds.
3. Once aerated add ice cubes and sugar.
4. Shake to cool and combine.
5. Strain into tall glass or coupe glass, scooping foam on top if needed.
6. Garnish as desired.
7. Enjoy!

Yield

The recipe is for a single cocktail, but you can easily mix them up two at a time. To make a double batch stick with only one large (or extra large) egg white. Then double all the other ingredients, using the entire lemon rather than only half. Also with all the extra liquid it’s a bit more difficult for the foam to develop so make sure to really take your time with the initial dry shake to build as much foam as possible.

Or if you’d rather mix up a pitcher, check out The Coconut Lemon Sour! A deliciously refreshing and easy to mix up  pitcher cocktail.

Cheers!

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