How to Add Egg Whites to Your Cocktails

Is that home bar feeling a little flat? Egg white may be a way to fix that!

It’s now a few weeks after Easter, spring is in full swing, and you’re looking at your home bar thinking that it feels a little… flat.

You could try a new liquor, but maybe you’re not ready to buy an expensive bottle of something unique until that tax return arrives.

So what can you do? With spring in the air, how can you possibly bring some new life to your usual mixing routine?

While some services that deliver wine and new ingredients to your door are pretty cool, and while you should definitely check out your local breweries and distilleries sometime, we have a better idea… This is so much simpler — and even a bit festive.

Try adding egg to your drink. Yes, really. We want you to break out any of those babies that made it past Easter un-dyed (but check the expiration date silly).

Turns out, when a cocktail includes an egg, that doesn’t mean cracking the shell open on the rim of your martini glass and gulping it down like it’s a protein shake. In fact, it’s not even about getting an egg flavor.

It’s about foam and getting that beautiful frothy texture. Almost like making a latte… but with booze.

First, you’ve got to get yourself an egg (the fresher the better, but you don’t have to lay it yourself). Don’t worry, you are not going to put the yolk of an egg in your drink… this isn’t “Rocky.” Rather, you’re only going to use the egg white.

Next, choose a drink — just about any drink — that you would make in a traditional cocktail shaker.

Add the ingredients for your drink to your shaker — but do NOT add ice…at least not yet. Once your drink ingredients are in, add the egg white.

You can use pre-separated egg whites or you can separate the white yourself (this is potentially the most messy/difficult part of the entire drink-making process). Here are a couple of methods that we like to use.

You’re going to do what’s called a dry shake of all the ingredients, including the egg white, WITHOUT ice — shaking for about 30 seconds. It’s a “dry” shake because there’s no ice involved. This shaking will get the egg white to emulsify.

Once you’ve done that, add ice, and shake your mixture again for another 15 seconds or so to really cool the drink. Boom — almost done.

Then, strain your mix into your glass of choice (a coupe glass is usually a safe bet). You’ll notice that the egg white foam will leave a nice cap at the top. See? We told you it resembled a latte.

If your recipe calls for it, now is when you add some carbonation, but be careful and do it slowly — it will add a lot of volume to the foam.

If you want to get fancy, you can take some bitters and use the different colors to decorate your egg white foam (almost like decorating a very adult Easter egg), but keep in mind how strongly flavored your bitters are and know when to rein it in.

Now — enjoy! The egg white will give your entire drink a rich, velvety texture: A well-earned reward after the work of shaking that drink up twice.

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