Egg White

Description:

Egg white is used for texture rather than flavor. When shaken, it creates a stable foam, softens acidity, and makes sours feel silkier. 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. A dry shake without ice followed by a normal shake with ice helps build foam. Use only fresh eggs or pasteurized egg white when serving guests.