EGG

Eggs in cocktails—whether it’s just the egg white or the whole egg—bring a smooth, frothy texture and a luxurious mouthfeel. Egg whites are commonly used to create a light, foamy layer on top of drinks like sours and fizzes, while whole eggs add creaminess and richness to flips and eggnogs. Eggs don’t contribute much flavor, but their texture transforms cocktails by softening strong spirits, balancing acidity, and creating a silky finish. Adding an egg to your cocktail may seem like a mixology trick for the pros, but it’s surprisingly easy and makes your drinks smooth, frothy, and perfectly indulgent.

If you’re vegan, have dietary restrictions, or simply don’t want to use eggs, here are some great alternatives that mimic the smooth texture and frothiness of eggs in cocktails:

• Aquafaba: The liquid from a can of chickpeas, aquafaba is the most popular vegan alternative to egg whites, offering the same frothy texture in cocktails like whiskey sours and fizzes.
• Coconut Cream: A rich, dairy-free option that adds creaminess and thickness, coconut cream is great for egg-free flips and tropical cocktails.
• Soy Lecithin: A plant-based emulsifier, soy lecithin can be used to create foam and silky textures in cocktails without the use of eggs.
• Heavy Cream: For a creamier texture, heavy cream or half-and-half can replace eggs in some cocktails, especially in dessert drinks or flips.
• Oat Milk Foam: A great alternative for creating a frothy, creamy texture without dairy or eggs, oat milk foam works well in espresso martinis or flips.

Types of Eggs Used in Cocktails

Here are the different ways eggs can be used to enhance your cocktails:

• Use Fresh Eggs: Always use fresh eggs for cocktails to ensure the best texture and flavor. Fresh egg whites whip up more easily, creating a better foam.
• Dry Shake for Foam: To achieve that signature froth in cocktails like sours and fizzes, dry shake (shake without ice) the egg white with the other ingredients before adding ice for the second shake.
• Don’t Overdo the Egg: A little egg goes a long way—use about half an egg white per cocktail to keep the texture light without overpowering the drink.
• Strain Your Eggs: For a smoother texture, strain the egg white through a fine mesh sieve to remove any clumps or bits of yolk.
• Chill Your Glass: Serve egg-based cocktails in a chilled glass to keep the drink at the perfect temperature and maintain the frothy top.