Let’s face it: we eat with our eyes, and sometimes the most memorable part of a meal is the way it’s served. This Egg Cup Aperitif is really just the coolest way to kick off your spring party, be it Easter, Mother’s Day, a friend’s shower… there are lots of things to celebrate this time of year!
This post is a (pretty darn awesome) serving suggestion rather than a recipe. Why? Because one of my favorite party tricks is to have an aperitif ready and waiting for guests when they walk through the door. What’s an aperitif? You can read more about the art of the aperitif here, but suffice it to say that it’s a light, often low ABV drink served before a meal, meant to spark the appetite without overwhelming the senses.
I wish I could say that I picked up the art of the aperitif from dinner parties in Paris, but, alas, it was a much less sophisticated (but possibly more fun) occasion that first suggested the tradition to me. Dear friends of ours have a rule when you enter their lakeside cabin: you take a swig from a freezing bottle of peppermint schnapps. Perhaps not as refined as, say, Dubonnet, but there’s something about being welcomed into a home with a spirited beverage that just feels special, and sets the tone for a warm, friendly gathering.
This Egg Cup Aperitif takes the special-factor of the welcome-beverage tradition and ramps it up a notch. What can I say? I love going all out for a holiday. That’s kind of the point of a holiday, amirite? And since I like to do party work way in advance of a party whenever possible, I greatly prefer drinks and decor like this one — stuff that can be made in advance.
So here’s what you’re going to do. The day before your party, hollow out your eggs (ideally one for every guest). I found the best way to do this without cracking the whole thing was to lightly score the desired rim with a knife first, using a sawing motion and applying just enough pressure to make a small ridge, but not enough to — you know — crack the egg:
Pro tip: buy more eggs than you plan to serve, because you will almost definitely mess at least one of these up. No biggie! I saved/froze all the contents of these eggs so it didn’t feel like a waste when I broke one.
Once you’ve scored the egg, tap the tip you’re going to remove VERY LIGHTLY on your counter or sink. When you see a small crack, use your fingers to make a bigger hole, and drain the contents of the egg (ideally into a container so you can use them later for something else)!
Continue to use your fingers to gently peel away the top of the egg until you reach the scored rim. It doesn’t have to be perfect! I actually like the look of a lightly jagged edge, and since your guests will be sipping through a straw, the rough edges won’t ever go near their lips.
Now you clean the egg. VERY WELL. With your fingers, gently reaching around to rub the inside and outside of the egg with hot soapy water. I did this about three times, because I’m paranoid (ironic, since I frequently consume raw egg drinks without a second thought). Let it dry thoroughly. Hard part = over!
The day of your party, place each hollowed egg into an egg cup, and carefully fill with a chilled aperitif. My personal favorite is Lillet (Blanc, thanks for asking!), a French fortified wine, but Dubonnet, Campari, or a dry sherry are all great options.
Now comes the fun part: add a pretty paper straw (paper so you can cut to a length that won’t tip the whole thing over) and flowers of your choice. You could limit yourself to edible flowers, of which there are plenty, or you could just instruct your guests not to munch on their bouquets. I used local wildflowers that I cleaned thoroughly, but make sure if you don’t go the edible route that you’re not using something truly noxious — like poison ivy — that could make your guests sick. Forage at your own risk!
That’s it! Keep them chilled in the fridge until your guests arrive. A lovely, highly memorable way to welcome friends and family into your home or venue. And if you’re looking for an easy cocktail to serve alongside the meal, I’ve got you covered. And if you’re really into overachieving (and your party is on the smaller side), you could attempt this for maximum gorgeousness, too.
If you try this Egg Cup Aperitif tutorial, let me know! Leave a comment, rate it, and tag a photo #gooddrink @colljeffers on Instagram. I love seeing your creations. Cheers, friends!
