While working with raw egg white can feel daunting, make sure you use fresh eggs and remember you can always start with half an egg white or less.
By giving the ingredients a dry shake, which means to vigorously shake the cocktail before adding ice, you aerate the drink, adding tiny air bubbles that get trapped in the egg white and add body - think about the science behind how meringue gets light and fluffy as air is beaten into it. That’s a balance that is hard to replicate with any other ingredient.” While most ingredients which add body to a cocktail add flavor or sweetness, like Orgeat, egg white simply affects the texture of the drink. “Egg whites contribute this perfect bit of texture but also dry a drink out.
#Whiskey sour variations how to
“People have been putting eggs and spirits together for centuries,” writes Neal Bodenheimer in his book Cure: New Orleans Drinks and How to Mix ‘Em. Follow our Cranberry Orange Whiskey Sour recipe, skip the orange juice and swap the simple syrup with a cranberry apple-infused version. While there are variations without it, our favorite version of the Whiskey Sour leans on an egg white for its frothy texture and silky mouthfeel.
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