Using Egg Whites in Cocktails

Adding egg whites to cocktails is a tradition that goes way back. But why do we use them? The answer is entirely for texture! Egg whites add little in terms of flavor to a drink, tending to take on the flavor of what they are mixed with. But when shaken with liquor, ultimately create a foamy, rich froth that can be the perfect textural compliment to an already tasty cocktail.

Using raw eggs can be a conduit for salmonella, that is mostly transferred through the shell, not the egg itself. For safety’s sake, use only the freshest eggs, always wash your hands, and get rid of the shell as quickly as possible!

Clover Club Recipe

• 1 Egg
• 2 oz of gin
• ½ oz lemon juice
• Raspberry syrup
• Peychaud’s Bitters
• Lemon zest

Fill Coupe glass with ice in order to “chill” the glass. Break a whole egg into a Cocktail Shaker, and remove the eggshell from customer view as soon as possible. Place a Hawthorne strainer on top of the shaker, and pour the egg white into a glass, separating it entirely from the yolk. Add the gin into the glass with the egg white. Add a shaker ball to the glass, seal the cocktail shaker, and shake for a few seconds. Add the lemon juice and a few dashes of raspberry syrup, fill with ice and shake for an additional few seconds. Empty the Coupe glass of ice and use a strainer to pour the mixed drink into a glass. Garnish with a line of Peychaud’s Bitters and a lemon zest, then serve, sip and enjoy!