While you'll never catch us chugging them Rocky-style, lately raw eggs have been popping up in cocktails all over the city. One of Boston's most innovative bartenders, Jackson Cannon of Eastern Standard (528 Comm Ave, Boston, 617.532.9100), added an entire section of egg drinks (labeled "Oeuf") to his recently revamped cocktail list. Meanwhile, the West Side Lounge (1680 Mass Ave, Cambridge, 617.441.5566) reveals that egg white is a key ingredient in their house-made sour mix; the addition enhances the frothiness of its signature margaritas, the Jalapeno ($9) and the Blood Orange ($9). Misty Kalkofen, the booze brainiac at Green Street Grill (280 Green Street, Cambridge, 617.876.1655), created a whole menu full of eggy cocktails - listed under "The Whites of Their Eyes" and "The Yolk's On You" - for Easter, and many of them are still ordered regularly. She's even created an original: the Fort Washington Flip ($8), made with Applejack, Benedictine, maple syrup, and a whole egg. And for those wimps who never lick the cookie batter out of the bowl for fear of salmonella, Cuchi Cuchi (795 Main Street, Cambridge, 617.864.2929) has a Pisco Sour ($9) that's made with pasteurized egg white, Pisco, and lemon juice. [Photo: Kelly Davidson]
