Egg whites in cocktails are fairly standard, but how about mayonnaise? Former Top Chef contestant and head of Mexican-meets-Japanese restaurant A’Verde (2300 Walnut Street, Cary), Katsuji Tanabe, debuted a new libation on Instagram last week with the key ingredient being Duke’s mayonnaise.
Tanabe says he was inspired by the release of the viral Velveeta mac and cheese martini. He thought it made more sense to create a drink with Duke’s mayonnaise, since he’s based in the South, and assumed it will taste better.
His cocktail is made with two ounces of mezcal, a half ounce of pineapple juice, a half ounce of agave syrup, a half ounce of Gran Gala orange liqueur, one teaspoon Duke’s mayo, a half ounce of egg whites, a half ounce of lime juice, a dash of bitters, and a chili rim. He encourages everyone to try it at home.
The drink premiered on Instagram to half of Tanabe’s followers ready to consume the frothy white creation and the other half of his followers disturbed by the sight of a mayo martini — either way, the concoction could end up as a special at A’Verde.