How to Make 4 Egg White Cocktails
Want to know the secret to fun and frothy cocktails? We've got two words for you: Egg Whites!
Ryan Dausch
You needn't look any further than Starbuck's newest menu creation to see that egg whites can do so much more than make a protein-filled breakfast omlete. In fact, bartenders have been using raw egg whites as an ingredient since the 1880s!
The whites, once shaken, give classic cocktails like the whiskey sour and gin fizz an extra-smooth consistency and an appealing frothy top. You don’t need to be a mixologist to pull this off at home — you just need fresh pasteurized eggs (in their shells, not liquid egg whites) and a good shaker. Here's how you can take a crack (see what we did there?) at one of these tasty drinks.
How to Master Egg White Cocktails
- When you separate the eggs, make sure none of the yolk lands in the white.
- Start off with a vigorous “dry shake” (without ice) to emulsify the whites with the other ingredients.
- Finish with a traditional “wet shake” (with ice) to chill the cocktail.
How To Make Simple Syrup: Heat equal parts sugar and water in a saucepan until the sugar dissolves; let cool.
Try these tips out for yourself by making a batch of these eyecatching cocktails from our April 2019 issue (pictured above starting at far left): Orange-Mint Rum Fizz, Coffee Brandy Frappe, Strawberry Tequila Fizz-Arita and Apricot Bourbon Sour.
