Using Egg Whites in Cocktails

Hi all. One of my favorite ingredients to use in cocktails is egg whites. I love how it softens the sometimes harsh notes, provides mouthfeel, and seems to bring everything together. The problem I'm having is with the consistency of the drink, and also getting a nice foam on top of the drink. I posted a question in the comments section of the Oak-infused Whiskey Sour recipe here.

I appreciate any info provided and if you haven't tried this cocktail yet, or any with egg whites for that matter, do yourself a favor and give it a shot.

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mike.minasian

Hey PS007,

I've had good luck with the dry shake. When I make Whisky Sours (non oak infused) I add the ingredients to the shaker and give it a quick stir. Then I crack in an egg white (I use a whole egg white for 1-2 tumbler sized drinks). Dry shake vigorously for 10-15 seconds. Then stop add ice and shake vigorously for another 25-30 seconds. Use a cocktail strainer into your glass of choice and you should be left with a nice layer of froth on the top.

Alternatively, Michael Ruhlman suggests using an immersion blender (dry) instead of the dry shake. You might try that as well if you aren't getting results with the above method. I haven't tried this though, and I noticed in his picture that it looks more homogenized as well.

http://ruhlman.com/2014/04/friday-cocktail-hour-whiskey-sour/

christopher_12897

immersion works for sure

PS007_63560

Thanks for the suggestions guys. I've also realized that using fresh eggs is a must because I would sometimes use the pasteurized egg whites (in a carton) and those were hit and miss. I will go w/ the dry shake and possibly buy one of the mini immersion blenders I've seen them use in bars.