Are you here because you are mildly scared or slightly curious? Either way, I am here to answer your queries and provide some productive information on this pressing issue that has gripped the throats and bellies of sour cocktail lovers like me.
A team of researchers at Federal University of Rio Grande do Sul in Brazil conducted a study to determine the growth rate of salmonella in cocktails made from egg whites that came from bacteria-contaminated eggs. The research concluded that alcohol mixed with acidic lemon juice killed the bacteria but took 9 minutes to work its magic!
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If you are an alcohol amateur, you should know what sour cocktails are and how you could contract salmonella on a night out.
Sour cocktails are cocktails that use ingredients like lemon juice, syrup, ice and raw egg whites mixed with base spirits such as whiskey, gin or pisco. The egg white adds a silky texture and a frothy head to the beverage. Some of the most popular sour cocktails available at bars are Whisky Sour, New York Sour and Pisco Sour.
If you happen to ingest the salmonella bacteria on a drinking binge, you will most likely be down with food poisoning. You can avoid getting into this mess by making sure the bar uses pasteurized eggs to make sour cocktails or by waiting 9-10 mins before taking the first sip of your drink.
So, be patient, ask questions and drink like there’s no tomorrow!
