Gotta Drink 'Em All! Cocktails for #010 Caterpie through #018 Pidgeot

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#018: Pidgeot

So you've found that secret house and gotten HM02. You're finally ready to fly. Well, hold on a second, partner. Because to evolve your Pidgeotto into a Pidgeot, we're going to need to cook up some clouds.

If you've never tried to make a cloud before, it's criminally easy, especially if you own a stand mixer. All you'll have to do for this drink is whip together one egg white and a heaping tablespoon of sugar until the egg reaches a "stiff peaks" stage (this means that as you lift your whisk out of the egg whites, the peaks do not fold over themselves-- they stay nice and pointy). Once you have done that, you should have a bunch of delicious sweet clouds for your Pidgeotto to fly through. Culinary experts call this a "meringue", but you and I know better.

To evolve your Pidgeotto into a Pidgeot, simply add a big spoonful of the meringue on top of your already prepared drink, then garnish with a nice little cherry on top. The light fluffy taste will complement the sharp grapefruit juice very nicely.

Optionally, you can also choose to firm the meringue up in the oven for about 10 minutes at 350 degrees. This will give the drink a nice toasted flavor, and additionally, will allow you to pick up the toasted meringue after you finish the drink and eat it. The meringue will have absorbed part of the drink, and the flavor will hit you like a wing attack to the face.


Add 1.5 oz gin and .5 oz each of maraschino juice, lemon juice, and grapefruit juice to a cocktail shaker. Stir well, and pour into a chilled glass. Top with meringue and a maraschino cherry.

Keep in mind, we have created these cocktails not only to be delicious, but also to be easy to make, with primarily ingredients you either already have, or can get pretty cheaply. Tweet @GameSkinny (or me, @SamGreszeseses) with photos if you decide to make these at home-- we'd love to see your work! We'll be back next week with Rattata through Sandslash. This next set includes Pikachu, so don't miss it!

Published May. 26th 2016

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