Shake up these frothy, low-calorie drinks as a mind-blowing way to elevate your cocktails. While an egg white may seem an odd cocktail ingredient, when mixed correctly it adds a silky texture unachievable with another ingredient. Unlike other drinks made with milk or whole eggs, egg-white cocktails remain light and crisp. They make fresh additions to spring soirées or weekend brunch. But be sure to shake correctly. The secret to the extra layer of froth is the reverse dry shake, which yields a foamy, mousse-like look and feel.
In shaken cocktails, egg whites transform into a creamy froth that lends rich mouthfeel and clean flavor. We found that unpasteurized raw eggs work best in this application, as they create a more stable and flavorless foam; however, pasteurized eggs are a fine swap if you have food safety concerns.*
*Consuming raw eggs may increase your risk of food-borne illness. Opt for pasteurized if you are uncomfortable consuming or serving raw egg whites.
A favorite cocktail of both Chile and Peru, this grape-based beverage boasts a silky texture thanks to the egg white. We use lime rind as well as lime juice to help give the drink a more authentic flavor.
This cocktail, which was originally named for a Philadelphia social club in the 1880s, features fresh ingredients such as pomegranate arils and lemon juice. The egg white emulsifies the components and gives it a creamy top.