Texturize Your Cocktail With Egg Whites

Pete Capella
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You order them in your healthy Cali-style omelets and you’ve seen Rocky Balboa drink them, but raw egg whites in your cocktail? With the throwback to Pre-Prohibition style cocktails making their way onto every menu in the country, you are bound to see egg whites in countless cocktails. The question is: why? What do egg whites lend to a cocktail that makes them such a huge part of this resurgence?

Egg whites may not lend much of a flavor profile to a cocktail (whole eggs used in drinks such as a Boston Flip, on the other hand, lend a very eggy flavor) but, when shaken correctly, they create a silky froth that looks incredible and lends an unmatchable texture element to a drink. Picture the light airiness of a souffle´or meringue. Now picture that floating on top of a cocktail. Perfection.

Egg whites are easy to use in your cocktails. You shouldn’t have to be told to use only fresh, well kept and refrigerated eggs, but we’ll remind you anyway. Once it has been cracked and separated, add the egg white (amount depends on the cocktail recipe) as if it were any other ingredient into your shaker. To achieve a great foam while making sure that the egg incorporates itself into the rest of your components, you will want to dry shake first. Dry shaking is simply shaking the cocktail without ice. Then add ice and shake a second time. Remember: the longer the shake, the more foam that is created. Think of your cocktail shaker like a whisk. A true Ramos Gin Fizz, according to Ramos’ original recipe, is shaken for a full five minutes.

Eggs aren’t just for breakfast anymore -unless that’s when you drink your cocktails. Who are we to judge? Crack ‘em, shake ‘em and enjoy ‘em.

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