Frothy Egg-White Cocktails

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.

Original instructions for this iconic New Orleans drink had bartenders shaking for 12 minutes. Our modern version saves you time—10 minutes!—and calories.

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.