Shell Game

How to stop worrying and embrace the egg white


Here's the drill: Crack the egg, gently, then pull apart the shell, keeping the contents of the egg in the lower half. Over a bowl, pass the yolk and white from one half of the egg to the other, repeatedly, letting the white separate and drip into the container below. Now, toss the yolk, and grab your cocktail shaker. This is where things get good.

After several decades of exile, the egg white has slowly crept back into cocktail bars, thanks in large part to traditionalist mixologists (and various reassurances that the Salmonella threat is, in fact, minimal). Now, it's time to stop worrying and put this white gold to use in your home bar.
The point of this ingredient is to add great texture; dropping an egg white into a classic sour will give the drink an insanely velvety mouthfeel, and a frothy lightness. The key to getting the most out of your white, however, is a strong, steady arm.

Once you've combined your ingredients, good things come to those who shake: Agitate your cocktail shaker at a steady, waltz-like rhythm for at least a minute, two if you can stand it, to get the smoothest pour. The classics that call for egg whites may seem fussy (and the shaking may at first feel overly aerobic), but each one offers rewards above and beyond the effort required for their creation.

Ramos Fizz

2 ounces London dry gin
1 ounce heavy cream
1 egg white
1/2 ounce lemon juice
1/2 ounce lime juice
2 teaspoons superfine sugar
2 to 3 drops orange flower water
Club soda

In a cocktail shaker filled with cracked ice, combine all ingredients and then shake the living daylights out of it for two full minutes at a steady pace. Strain into a chilled Collins glass and top with club soda.

Round Robin

1 large egg white
1 oz absinthe
1 oz brandy
1 teaspoon superfine sugar
1 dash orange bitters
Cracked ice

In a cocktail shaker filled with cracked ice, combine the egg white, absinthe, brandy, superfine sugar and bitters. Shake vigorously for 45 seconds to a minute. Strain into a white wine glass or coupe.

Pisco Sour

1 1/2 oz Pisco brandy
1/2 oz fresh lemon juice
1/2 oz simple syrup
1 whole egg white

Combine all ingredients and shake vigorously with ice to get a great froth from the egg white.

Mentioned in this article


  • Snooth User: denisstad
    437389 7

    Great to see this topic discuseed because these are very good classic cocktails which probably have been neglected over fears about eggs. One question, though, for those who might still have some salmonella concerns, can you use packaged egg whites from the dairy case and still get the same results?

    Sep 24, 2010 at 9:42 AM

  • Snooth User: Nicki Gig
    Hand of Snooth
    178306 4,217

    I had the clover club for the first time a couple weeks ago. It was delicious!!

    Sep 27, 2010 at 10:25 AM

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