Egg white

Origin

Egg whites entered the cocktail in the 19th century through the flip and the fizz, then the Whiskey Sour and the Pisco Sour, where the foam carries the bitters. The protein albumin unfolds when shaken, trapping air into a foam that holds for a minute or two. Food safety agencies note that clean, uncracked eggs can still carry Salmonella, and recommend pasteurized egg products wherever a recipe uses raw egg.

Production and safety

Egg allergen; list every egg white drink on the menu. Raw egg can carry Salmonella even in clean, uncracked shells; the FDA advises pasteurized shell eggs or pasteurized egg products for recipes that use raw egg, and children, older adults, pregnant people and the immunocompromised should not be served raw egg. Keep eggs refrigerated at or below 40 F, crack to order or use carton pasteurized whites (refrigerate, use within 2 to 3 days of opening), and never leave egg drinks or batches out more than 2 hours. Aquafaba (chickpea cooking liquid), 1 oz / 30 ml per drink, foams nearly as well and carries no egg allergen; flag it as a legume product. Dry shake first without ice, then shake with ice.

Allergens: Egg

Common uses

• whiskey-sour
• pisco-sour
• Clover Club
• Gin Fizz and Ramos Gin Fizz
• Aperol Sour