Egg Whites in Cocktails

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Cracking the Code of Egg Whites in Cocktails

The ultimate guide to egg whites in cocktails, with dos, don’ts and half a dozen cracking recipes.

Estimated reading time: 5 minutes

Egg whites have been used in cocktails for over 200 years. It’s thought that the original use was by British sailors for nutritional value, until they were later used by Jerry Thomas, the so-called godfather of modern mixology, in the world-famous whisky sour.

Why are Egg Whites Used in Cocktails?

There are a few reasons why bartenders use egg whites in cocktails.  

  • Silky Texture  

Egg whites help create a smooth, silky texture because of their ability to foam and emulsify. This creates a uniquely rich mouthfeel to give cocktails a touch of sophistication. 

  • Flavour Balancing 

Using egg whites in your cocktails can add balance to the overall taste. Some spirits can be slightly sharp or acidic, and egg whites can help tone this down and add balance to the overall flavour, resulting in a more harmonious cocktail.  

  • A Frothy Head 

Shaking egg whites creates a creamy, frothy head that can add to the visual appeal and the overall guest experience. Also, the foam is dense enough to trap and concentrate aromas from the cocktail’s liquid for enhanced flavour. 

6 Showstopping Egg White Cocktails

Ready to whip up some delicious serves? Here are our top 6 recipes for using egg whites in cocktails. 

1. Whiskey Sour

One of the oldest cocktails out there, the Whisky Sour, was first invented by Jerry Thomas in the 19th century and is still a guest favourite on menus around the world today. A timeless combination of whisky, lemon juice and simple syrup, garnished with a fresh cherry and a lemon wedge.

2. Ramos Gin Fizz

French 75 is a sophisticated gin classic that combines the botanical depth of gin with the bright acidity of fresh lemon juice, topped off with champagne for a celebratory touch. This cocktail gives bartenders an opportunity to show off that perfect balance between sweet and tart flavours, bringing guests a cocktail that really creates a buzz! 

3. Jamaica Sour

A true reflection of bartender craftsmanship, the dry martini celebrates simplicity and sophistication. Made with gin and dry vermouth, the cocktail draws out the botanicals for a delicious cocktail, topped off with an olive garnish. 

4. Tequila Flower Sour

If you want to try tequila when using egg whites in cocktails, the Tequila Flower Sour is just the ticket. The fresh agave and citrus notes of Don Julio Blanco get a sweet, hibiscus companion for a truly glamourous sour twist. 

5. Crystal Maze

Looking to experiment with egg whites in your cocktails and take your menu up a notch? Try the Crystal Maze – a complex serve like no other. Blood orange infused Johnnie Walker, peated whisky, beetroot and lime all brought together with a chocolate (yes chocolate) sauce.    

6. Mumbai Fizz

A delicious, Indian-inspired serve with summer written all over it. The Mumbai Fizz blends Tanqueray Rangpur Gin with fresh lemon juice, cream, egg white and orange flower water. This elegant, foamy serve is fizzy, fragrant and phenomenally tasty. Give it a try. 

How to Use Egg Whites in Cocktails - Techniques and Tips

Here are some top tips for using egg whites in cocktails to help you get perfect results every time: 

  • Separate the egg

Crack the egg into the side of your cocktail shaker and carefully separate the egg white (keep the yolks aside as you can use these when making eggnog or flip cocktails) before pouring the egg white into the shaker.  

  • Keep separate

Add your egg white to one mixing tin while building the rest of the cocktail in a separate tin. 

  • Dry shake

Shake the egg white without any ice for about 15–20 seconds. This emulsifies it and is what creates that beautiful frothy texture.  

  • Add ice

Add ice cubes to the shaker and shake again for 15–20 seconds to fully chill and dilute the liquid.  

  • Fresh is best

It sounds obvious, but fresh egg whites always work best in cocktails. Make sure you ‘crack to order’ and don’t store egg whites for later use.  

  • Use a blender

For increased smoothness, you can use a blender to mix cocktails with egg whites. 

  • Cocktail decoration

The froth provides an ideal canvas for cocktail decoration, using coloured liqueurs or bitters and a toothpick. 

Health and Safety Considerations

As with any raw ingredient, there are a few things to consider before using egg whites in your serves. 

  • Fresh Eggs

Always use fresh eggs, making sure they have clean, uncracked shells 

  • Clean Work Surface

When using egg whites, make sure your work surface, utensils, and hands are all clean.

  • Pasteurised Eggs

Most eggs sold in stores are pasteurised, which reduces the risk of foodborne illness. 



  • Cocktail Ingredients

If you’re using raw eggs in cocktails, make sure they include both alcohol and citrus, as these act as sterilisers.





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