How to use egg white in cocktails
It may not seem like the most common addition for a tipple, but did you know egg whites are a classic cocktail ingredient?
Of all the ingredients called for by Tipple Box, the egg white is possibly the most daunting; I imagine Tipplers reading their recipe card with mixed emotions of excitement and uncertainty.
As our June Tipple Box features the Merchant of Milano cocktail, with the optional addition of egg white, we thought we'd give you a lesson in the egg-cellent addition of egg whites.
Including egg white in a cocktail might seem strange but it’s a classic drink ingredient; the entire cocktail category of 'sours' (gin sour, whisky sour etc) were traditionally mixed with them. I had reservations on my first try, but the egg white brings something truly magical to a drink.
Raw whites are statistically incredibly safe to eat and they don't really taste of anything; rarely does someone tuck into meringue and say 'oh there's too much egg in this'.
Why add egg white?
These eggs aren't for flavour, their job is to bring a silky texture and provide a creamy head of foam on top that is the envy of home bartenders everywhere.
When you shake the egg white with the rest of your ingredients you aerate it, much like whisking for the aforementioned meringue.
Fancy a foamier edge? Shake the drink without ice first and then add it (known as the ‘dry shake’ and ‘wet shake’).
Like the head on a pint of Guinness or the creamy top of a well-poured coffee, savour this moment and welcome to an eggciting new world of cocktail goodness!
For any tippling vegans, try switching the egg white for 20ml of Aquafaba - the brine from a can of chickpeas.