First sip surprised me, I was expecting an exotic cough syrpu...I'd try it next time without the additional simple syrup.  

Also, it makes a good base for a shot of gin...I used Sapphire East, re-stirred the whole shootin' match with ice, then put it into my antique up glass.  Less sweet, more booze.

we did a blend of amaro (including amargo-vallet) and this was a tasty cocktail.

The Herbsaint overwhelms the rest of the drink. Perhaps it should be notched down to either a rinse or 1/8 oz.

v. good sazeracy type of drink! I used a rinse of absinthe.

Okay, but less than the sum of the parts. Even at 1/8 oz, the Pastis dominates, and much moreso than with a rinse for a Sazerac which I enjoy. As a result, the Braulio and Cynar are muted.

Agree with all comments that that's too much pastis. I would lowball / probably just rinse with it as overwhelming at 1/4 even for the other strong ingredients.

I like the part where the egg white is optional. I guess those who use it in the drink can call it a health drink.
Either way, this looks amazing and something that I should try out.

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The latest CDC estimates are that out of 45.5 billion non-pasteurized eggs produced each year in the US, 2.2 million of them are infected with salmonella, which is a rate of .000048, or 1 in 20681. At the average consumption rate, this is about 1 contaminated egg every 84 years.

Unless you're very young (in which case, you can't read this and shouldn't be drinking anyway), very old, or immune compromised, drinking a raw egg white probably won't hurt you. You've got a much better chance of getting salmonella from "pooled eggs" in restaurants - think running a case of eggs through a paint shaker and straining out the shells - or chickens, where it occurs in 1 out of every 250 of them.

Besides, egg whites aren't really optional in drinks that call for them. They texturize cocktails, and reduce the perception of acidity without additional sugar. I'd cut the acidity in half if you're not going to use them.

Thanks,

Zachary

I marked the egg white as optional because the source for this drink did. I generally go with egg whites in sours unless they're certain fizzes (where the carbonic acid and bubbles neutralize the acidity somewhat, through magic) or I don't feel like cracking open an egg.

Rafa,

I saw the optional flag at the link. What do you make of her punch recipe there? It seems awfully small (54 ounces in a 256 oz punchbowl) and strong (about 48 proof).

Thanks,

Zachary

Zachary,

The strength is straight out of Jerry Thomas (see here: http://www.esquire.com/drinks/mississippi-punch-drink-recipe , and note that Thomas called for two parts Cognac to one part each rum and bourbon, vs Willett's equal parts sour recipe), and implies to me that this is no punch for polite company, but rather 19th Century jungle juice. As for the size, I agree.