…”cocktail cops” from the New York City health department busted New York cocktail hotspot the Pegu Club for using raw eggs in a fizz earlier this year. This was “[despite] warnings printed on the menu, and raw egg white listed in the ingredients,” according toReason. Apparently the bartender neglected to issue a verbal warning.

What no waiver to sign? Being in New York I’m a little surprised they can use raw eggs at all.

The article, by Derek Brown, goes on to recommend how to minimize the risk of salmonella when consuming raw eggs, how to use raw eggs in a cocktail, and includes a recipe for a pisco sour.

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