These days, bartenders are just as likely to crack open an egg as they are a bottle (well, almost)
As the chilly season sets in, bartenders around the city are coming up with increasingly clever ways of using eggs to enhance their cocktails' texture and flavor, from the traditional eggnogs to the more adventurous raw-yolk-and-vodka hangover busters. And although Grandma might have yelled at you when you went for the cookie dough ("Don't touch that—it's got raw egg in it!"), we think she'd have a change of heart if she tried some of these egg-laced drinks. She might even break out the eggy puns and say something goofy like "please check out the egg-citing cocktails on the following slides," but you never know.
By James Mulcahy; photos by Kelly Neal
Pictured: The Prairie Oyster at Bondi Road
