If you wanna make an omelet -- or a pisco sour for that matter -- you gotta crack a few eggs. But after what seems like a recent Health Department crackdown, bartenders who prepare drinks with raw egg are on the rocks. The victim of a recent bust, Pegu Club in SoHo, has stopped serving its MarTEAni, a drink featuring egg whites to balance out tannin-infused gin, after a health inspector issued the bar a citation and summons to court for serving the drink without checking to make sure the patron knew he was exposing himself to salmonella. The Health Department would prefer that bars use pasteurized eggs, which have been warmed up to prevent the growth of bacteria, but they leave drinks smelling like a "funky wet diaper," according to Audrey Saunders, who owns Pegu and created the MarTEAni.
No comments:
Post a Comment