Write For Us

How to Use Egg Whites in Cocktails - CHOW Tip

E-Commerce Solutions SEO Solutions Marketing Solutions
447 Views

  • Thanks! Share it with your friends!

    You disliked this video. Thanks for the feedback!

ava
Published
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.

======================CHOW.com=========================
CHOW Tips are the shared wisdom of our community. If you've figured out some piece of food, drink, or cooking wisdom that the world has to know about, send us a message and tell us what you've got in mind!

See all the newest uploads from CHOW with the Latest Videos playlist: http://bit.ly/owLvNO

Subscribe to CHOW: http://bit.ly/xTzxYj

For more recipes, stories and videos, check out http://www.chow.com/videos
CHOW on Twitter: http://twitter.com/#!/CHOW
CHOW on Facebook: http://www.facebook.com/Chow
========================================================

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.
Category
Health
Sign in or sign up to post comments.
Be the first to comment