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How to Use Egg Whites in Cocktails

She is beauty, she is grace, and no, you won't get salmonella.

Incorporating egg whites into your cocktails is a seriously next-level skill that really isn't that hard to master, but is sure to wow your house guests.

So, we are going to give you the skinny first, and then you can read on for context and possible applications for your fancy new skill.

How to Make a Cocktail With Egg Whites:

Gather your ingredients and equipment: You'll need the cocktail ingredients, including the egg white, a cocktail shaker with a strainer, and ice.

Separate the egg white: Crack the egg and separate the white from the yolk. You can do this by transferring the yolk back and forth between the eggshell halves, allowing the white to fall into a separate container.

Add the egg white to the cocktail shaker: Pour the egg white into the cocktail shaker.

Add the other ingredients: Add the other cocktail ingredients to the shaker. Make sure to add any acidic ingredients first, such as lemon juice or vinegar, as this can help the egg white foam.

Dry shake: Dry shaking involves shaking the cocktail shaker without ice. This is done to emulsify the egg white and create a thick foam. Make sure to hold the shaker tightly and shake vigorously for 15 to 20 seconds. Shake it like a Polaroid picture baby, #fullsend.

Add ice: After dry shaking, add ice to the shaker.

Shake with ice: Now that you've added ice, shake the cocktail shaker again for another 10 to 15 seconds.

Strain and serve: After shaking with the ice, strain the cocktail into a glass and serve. You should notice a thicker, foamier texture in the cocktail due to the dry shake. Don't be worried if the separation doesn't happen right away! Let the drink settle for 30-45 seconds and you should get that nice crisp line of delicious-ness.

*Pro Tip*

Use a coupe or martini glass for these cocktails for the best look and experience.

So why are we putting egg whites in cocktails?


So glad you asked.

If you haven't had the pleasure of enjoying one of these cocktails, we highly suggest stepping out of your comfort zone on your next cocktail lounge outing. You'll want to make sure you're at a reputable bar with craft cocktail bartenders to make sure that you know how one SHOULD taste.

The foamy texture of the egg adds an interesting and creamy dimension to popular cocktails like a whiskey or amaretto sour. We've also seen egg white on fruity gin cocktails as well!

*Pro Tip*

Create a drink that incorporates some type of citrus to help balance the creaminess of the egg white. Professional bartenders will always create some type of citrus bite when using egg whites.

Who came up with the idea for putting egg whites in cocktails?

The use of egg whites in cocktails can be traced back to the 19th century, when bartenders in the United States began experimenting with new ways to create unique cocktails.

Some historians suggest that the practice of using egg whites in cocktails was influenced by the popular milk punches of the time, which used milk and other dairy products to add a creamy texture to drinks.

One of the earliest recorded uses of egg whites in cocktails was actually in a whiskey sour, which first appeared in Jerry Thomas's 1862 book, "The Bon Vivant's Companion." In this recipe, Thomas recommended adding a "small quantity of white of an egg" to the drink to create a frothy texture.

I'm sure that people thought this guy was nuts. But it can't be anymore nuts than making $10 million dollars a year posting cat videos to the internet. Innovation is everywhere people.

Eventually, bartenders began using egg whites in other cocktails as well, such as the Ramos Gin Fizz, which is a classic cocktail that is made with gin, lemon juice, simple syrup, cream, orange flower water, and egg white. The technique of dry shaking the egg whites, which involves shaking them without ice to create a thicker foam, was also developed during this time.

Is it actually safe to drink a cocktail with egg white.?


It is extremely rare for someone to become ill from drinking an egg white cocktail. There can be higher chances of illness if the eggs are not pasteurized, but any egg purchased in a grocery store will not have this problem.

Be aware that this this cocktail will not be vegan, unless an alternative is used.

Our Hot Take:

Alpenglow Smash Sour Recipe

1.5 oz Lemon Basil Smash cocktail mixer (less if you prefer a stronger cocktail)

1.5 oz bourbon

1 egg white

Served up in a coupe

*consider a few drops of aromatic bitters on top of the egg white for presentation + sensory experience

Happy shaking!

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