Egg

Description:

A whole egg combines the foam of the white with the richness of the yolk. In cocktails it needs vigorous shaking and careful temperature handling to become smooth. Egg in a cocktail is about foam, viscosity, and silkiness. It softens the sharp edges of acid and alcohol, but demands freshness, confident shaking, and clean technique. When serving an egg drink to guests, use very fresh eggs or a pasteurized alternative. Practice the shake on a small batch first: the texture reveals mistakes immediately.