Using eggs and egg whites in cocktails dates back to the 19th century with drinks like the “flip,” Ramos Gin Fizz, Pisco Sour, and even eggnog. Using a egg white can add a luxurious, creamy texture to your drink along with a frothy top but it requires a special (yet simple) technique:
When adding egg whites to cocktails, use a technique called a “dry shake.” First, shake all of the ingredients (including egg white) vigorously without ice for 15-20 seconds. Then, add ice and shake for another 10-15 seconds. The first shake allows the egg white to fully emulsify and become frothy while the second chills the drink.
This technique requires a longer shaking time than most cocktails but a little muscle will aerate your drinks properly. When you strain dry-shaked drinks, you’ll get a creamy drink and a layer of frothy foam on top.
Get more hand-picked recipes and cooking tips right in your inbox.