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How to Mix Egg Whites in Cocktails

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.