Shake Things Up
Egg whites don’t just add a frothy, foamy top to your drink, they also give cocktails a velvety texture and smoother flavour. This technique offers an easy way to create a multi-sensory experience that’s as delightful to behold as it is to taste.
Fresh is Best: Use fresh egg whites for optimal frothiness. They create a smoother, creamier foam compared to egg whites in cartons.
Measure Right: Typically, ½ oz. or 1 oz. is enough for one cocktail. Too much can overpower the other flavours, so it will vary based on your cocktail recipe.
Shake it Twice: Shake your cocktail ingredients without ice first (a technique known as dry shaking) to aerate the egg white until it’s frothy. Then add ice and shake again to chill the drink.
Strain Smart: Always double strain your cocktail to get a smooth texture that’s free from any unwanted solids.
Safety First: Always use pasteurized eggs or egg white products to limit the risk of salmonella. If you purchase refrigerated eggs, always keep them refrigerated or they will sweat. It is best to store eggs in a sealed box in the fridge, to keep smells from permeating the shell and flavouring the egg.
Flavour Pairings: Egg whites work best in bold, tart drinks like sours or gin fizzes, and complement citrus and floral flavours. Try a Lemon Meringue Mocktail, a Maple Cinnamon Whiskey Sour, or a White Peach Gin Fizz.
Vegan Variations: If you want to get that frothy, smooth texture without the egg whites, you can also use aquafaba (the liquid found in canned chickpeas) instead. Substitute equal parts (for example, if you’re using 1 oz. egg whites, use 1 oz. aquafaba).
Mastering the art of sours and gin fizzes at home is simpler than it seems, and the results are sure to impress. So, grab that shaker, a carton of eggs, and unleash your creativity. Here's to creating extrcoloaordinary sips in the comfort of your own kitchen.
