How to Use Egg Whites in Cocktails - CHOW Tip

Mixologist and owner of Small Hand Foods, Jennifer Colliau knows a thing or two about using egg whites in cocktails. And a delicate ingredient has special instructions, which she lays out, so you can make a great Gin Fizz or Whiskey Sour at home.

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TRANSCRIPT
Many classic cocktails call for egg white, like Fizzes and Sours, to add texture and body. There's a few things to keep in mind when you use egg white in a drink. First of all, you want to dry shake your drink. What that means is assemble all the ingredients in your tins and shake without ice. That helps loosen up the egg whites and provide better aeration. Second, don't use too much ice. You want there to be a lot of space in the tins for the ice to travel back and forth, thus really whipping up those egg whites. Third, if you use spirits that are too high in proof, they can cook the egg white, not unlike Ceviche. So for me, when I'm making Whiskey Sour, I keep my proof below a hundred. That way you end up with a really well balanced Sour with great texture. Not a sludgy mess that won't fit through your strainer.