Frothy Egg-White Cocktails
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Froth 'Em City
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.
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Ramos Gin Fizz
Original instructions for this iconic New Orleans drink had bartenders shaking for 12 minutes. Our modern version saves you time—10 minutes!—and calories.
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Green Grape Pisco Sour
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.
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Pom Clover Club
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.