Egg White

Egg whites are used in cocktails to create a smooth, frothy texture and add a silky mouthfeel. When shaken, the proteins in the egg white trap air, creating a light foam that sits on top of the drink, making it visually appealing and giving it a luxurious texture. Egg whites are most commonly used in classic cocktails like sours and fizzes, where they balance strong or tart ingredients by adding a rich, velvety layer. While they don’t contribute much flavor, egg whites create a unique experience that elevates your drink’s presentation and texture, making each sip feel smoother and more indulgent.

If you prefer not to use raw egg whites in your cocktails, there are a few alternatives that can give you the same frothy texture without the egg:

• Aquafaba: The liquid from canned chickpeas, aquafaba works just like egg whites in cocktails, creating a smooth foam without the use of animal products, making it a popular choice for vegans.
• Egg White Powder: A convenient option, egg white powder can be mixed with water to mimic the effect of fresh egg whites in cocktails.
• Foaming Bitters: Available from brands like Fee Brothers, foaming bitters add foam and texture without using eggs, perfect for those who want the same effect with extra flavor.
• Cream: While it won’t create foam, cream adds a thick, rich texture to drinks like White Russians or creamy martinis.
• Milk Froth: Frothy milk from an espresso machine or milk frother can add a creamy foam to cocktails, similar to egg white texture but without the same stability.

• Dry Shake First: Always “dry shake” (shake without ice) your ingredients with the egg white first to fully incorporate it and create a thick foam. Then, add ice and shake again to chill the drink.
• Use Fresh Eggs: Fresh egg whites are key for creating the best foam and ensuring your cocktail tastes clean and smooth.
• Strain Carefully: Use a fine mesh strainer when pouring egg white cocktails to catch any small bits of egg white that didn’t fully blend.
• No Eggy Taste: If you’re worried about the raw egg flavor, add a drop of bitters or citrus to help neutralize any eggy notes, though they’re usually not noticeable.
• Use Pasteurized Eggs for Safety: If concerned about using raw eggs, choose pasteurized eggs or egg white substitutes like aquafaba for the same frothy effect without the risk.