Nege Egg Cocktail
A cocktail with roots in the Ral-mi and Hiserabi nation of Nege-Tai, the defining feature is the 'eggs' themselves. The original Nege Cocktail uses flavored and pickled SulaRutas roe, but most bars off the drink with a tasty collection of seaweed pods filled with juices
The eggs are served sunk within a tangy and strong base liqour. Tangy wines imported from the Nege are the most common choice.
Preparation
Nege egg Cocktails are simple to prepare. A serving of eggs and a splash of its preserving juice are mixed into the base liquor using a small stirrer and a small tumbler. A small strand of local fruit is placed on the rim and poked so the juices can flow into the liqour.
The drink is served with a large-bore straw for sucking up the eggs and enjoying the alcohol. Often, wines from the Nege come with a glitter of minerals in them.
Sweet and tangy wine, citrus, and a tinge of peaty smoke. Eggs come in a variety of fruity flavors.
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