Tim Glasson

since March 2011


Gunpowder and Smoke Cocktail 15 Mar 2011
5:31 pm

I have been using egg white in cocktails for years, but my boss at my new job is telling me there’s too much risk of selmonella. What are your views? Is there any research into whether the alcohol and lemon act as curing agents, like when making carpaccio?

Gunpowder and Smoke Cocktail 16 Mar 2011
8:20 pm

Hi Simon, thanks for that. Do you have any sources i can cite re: “unwanted bacteria… carried on the outside shell of the egg”. Perhaps you could come visit the Gold Coast and explain it to him yourself!